Name: Coronation Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 ml water; 5.00 ml stock powder chicken; 1.00 garlic cloves, crushed; 50.00 ml wine white; 1.00 bay leaves; 1.00 onion chopped; 10.00 ml curry powder; 50.00 ml wine dry white; 150.00 ml stock chicken; 10.00 ml vinegar; 10.00 ml jam apricot or chutney; 3.00 ml salt; 1.00 pinch cayenne pepper; 50.00 ml mayonnaise low-fat; 100.00 ml yoghurt plain; 200.00 g celery stalks chopped, to serve; 50.00 ml walnuts halved; 10.00 g watercress to garnish; 4.00 bread rye, sliced

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Ingredients (19)

Chicken: skinned chicken breasts

250.00 ml	water
5.00 ml	stock powder — chicken
1.00	garlic — cloves, crushed
50.00 ml	wine — white
1.00	bay leaves

Sauce: olive oil

1.00	onion — chopped
10.00 ml	curry powder
50.00 ml	wine — dry white
150.00 ml	stock — chicken
10.00 ml	vinegar
10.00 ml	jam — apricot or chutney
3.00 ml	salt
1.00 pinch	cayenne pepper
50.00 ml	mayonnaise — low-fat
100.00 ml	yoghurt — plain
200.00 g	celery stalks — chopped, to serve
50.00 ml	walnuts — halved
10.00 g	watercress — to garnish
4.00	bread — rye, sliced

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Method:

Chicken Place the chicken breasts in a shallow saucepan. Mix the water, stock powder, garlic, white wine and bay leaf and pour over the chicken breasts. Bring to the boil and simmer for 15-20 minutes or until the breasts are tender. Strain off the liquid and reserve it for the sauce.

Sauce Heat the olive oil in a saucepan and sauté the onion and curry powder until the onion is soft. Add the remaining ingredients up to and including the cayenne pepper and simmer for 5 minutes. Blend the sauce in a food processor until smooth. Allow the sauce to cool to room temperature. Add the mayonnaise and yoghurt and mix well. Cut the chicken breasts into thin strips and pour the sauce over the strips. Mix gently, cover and refrigerate until needed.

To Serve Stir in the celery and walnuts just before serving and garnish with fresh watercress. Serve on rye bread.