Rosemary Hume's Original Coronation Chicken

By Grazor

Ingredients

• 2 to chickens until just tender and allow to cool in the liquid. Joint and bone the birds.
• 1tbsp 55g 3-4 1dsp 55g finely chopped onion, cook gently 3-4 minutes, add 1dsp curry powder.
• 1-2 1 1 to to 1 good tsp tomato purée, 1 wine glass red wine, ¾ wine glass water, and a bay leaf. Bring to the boil, add salt, sugar to taste, a touch of pepper, a slice or two of lemon and a squeeze of lemon juice.
• 5-10 to 425ml 1-2tbsp to 5-10 minutes. Strain and cool. Add by degrees to 425ml mayonnaise with 1-2tbsp apricot purée* to taste.

Preparation

Step 1

See text