Coronation Chicken
This is not a bashed-together mayo and mango chutney affair, this is the real deal and fit for a queen.
Ingredients
- 2 chicken breasts skin removed
- 1 tbsp olive oil
- 1 unwaxed lemon zest and juice
- 1 knob butter
- 1 shallot finely chopped
- 1 red chilli deseeded and finely chopped
- 2 tsp madras curry powder
- 2 tbsp tomato purée
- 100 ml dry white wine
- 100 ml chicken stock
- 1 tbsp apricot jam
- 150 ml mayonnaise
- 75 ml crème fraîche
- 1 large mango peeled, stone removed, flesh diced
- 4 spring onions finely chopped
- 2 tbsp fresh coriander finely chopped
- 1 dash Tabasco sauce
- salt
- freshly ground black pepper
- green salad leaves to serve
- 50 g flaked almonds toasted lightly dry frying pan, to serve
Instructions
- Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper.
- Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.
- Melt the butter in a frying pan, add the shallot and chilli and cook 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 simmer until the volume of the liquid has reduced by half.
- Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.
- Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
- Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.
Nutrition
Calories: 641kcalCarbohydrates: 21gProtein: 29gFat: 48gSaturated Fat: 10gFiber: 4gSugar: 13g
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