Coronation Chicken

Recipe from: 10/20/2005 12:00:00 AM
Coronation Chicken

Ingredients 21
Servings 4
Time 10

Ingredients

  • 4
    Chicken: skinned chicken breasts
  • 250
    ml
    water
  • 5
    ml
    chicken stock powder
  • 1
    garlic clove, crushed
  • 50
    ml
    white wine
  • 1
    bay leaf
  • 10
    ml
    Sauce: olive oil
  • 1
    medium-size onion, chopped
  • 10
    ml
    curry powder
  • 50
    ml
    dry white wine
  • 150
    ml
    reserved chicken stock
  • 10
    ml
    vinegar
  • 10
    ml
    apricot jam or mango chutney
  • 3
    ml
    salt
  • 1
    pinch
    cayenne pepper
  • 50
    ml
    low-fat mayonnaise
  • 100
    ml
    plain yoghurt
  • 200
    g
    To Serve: celery stalks, chopped
  • 50
    ml
    walnuts, halved
  • 10
    g
    fresh watercress to garnish
  • 4
    slices rye bread
 

Method

30
 
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.

 

Read more on: poultry
 

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