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coronation chicken recipe

Written on Sunday, September 18, 2016 | 5:49:00 AM




Serves : servings 

Ingredients : 
- 1 tbsp olive oil
- 4 skinless, boneless chicken breasts
- grated zest and juice of 1 lemon
- knob of butter
- 1 shallot, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp Madras curry powder
- 2 tbsp tomato purée
- 100ml dry white wine
- 1 tbsp apricot jam
- 100ml chicken stock
- 150ml mayonnaise
- 75ml crème fraiche
- 1 large mango, flesh diced
- 4 spring onions, finely chopped
- 2 tbsp chopped fresh coriander
- dash of Tabasco sauce
- 50g flaked almonds
- sea salt and freshly ground black pepper

Preparation Method :
1) Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. It’s best to steam the chicken to keep it lovely and tender, so put a piece of baking parchment in the bottom of a steamer pan or a steamer insert, then add the chicken. Steam the chicken for 15 minutes, or until cooked through, then set it aside to cool.

2) If you don’t have a steamer you could poach the chicken instead.
Melt the butter in a saucepan, add the shallot and chilli and fry for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the volume of the liquid has reduced by half.

3) Stir in the jam and stock, then continue to simmer until the volume of the liquid has reduced by half. Take the pan off the heat and set aside to cool.

4) Mix the mayonnaise and the crème fraiche together in a bowl until well combined, then stir in the curry mixture. Fold in the mango, spring onions, lemon juice and coriander.

5) Cut the chicken into bite-sized pieces and fold them into the bowl with the other ingredients. Season with salt, pepper and Tabasco to taste. Toast the almonds in a dry frying pan and toss them over the top of the salad. Great as part of a buffet, in a sandwich or served on a baked potato.

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