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Coronation chicken

Ingredients 16
Servings 6


  • 30
    sunflower oil
  • 12
    fresh chicken breasts, washed and patted dry
  • 30
    olive oil
  • salt and milled black pepper
  • 3
    large bay leaves
  • 4
    cloves garlic, crushed
  • 1
    onion, finely diced
  • 10
    curry powder
  • 2
    ground cumin
  • 5
    chilli paste
  • 3
    ginger slivers
  • 10
    dried apricots, poached (see tips)
  • 1
    medium mango, flesh
  • 500
  • 45
    natural yoghurt or cream
  • 50
    toasted almonds and coriander sprigs for decoration


1. Heat half the sunflower oil in a shallow roasting pan. Add breasts, sprinkle with olive oil, seasoning, bay leaves and garlic, and roast at a high temperature, 200 ºC, for a few minutes. Set the oven temperature before you start working. Remove and cool at room temperature, covered lightly with waxed paper. 2. Heat rest of oil in a pan until hot but not smoking and fry onion until golden. Add spices and stir-fry for 2 to 3 minutes. 3. Remove, cool and purée until smooth in a blender or food processor with apricots and fresh mango flesh (or use 200 g canned mango, drained). Add mayonnaise and yoghurt. Check consistency of dressing, then add reserved poaching juice to taste and blend for a second or two. 4. Arrange chicken on a platter. Spoon curried mayonnaise over and decorate with almonds and coriander sprigs.

Read more on: poultry  |  roast

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