If you're used to the Coronation Chicken you get from the deli, on a roll or baguette, almost mustard in colour - this isn't quite it. The colour doesn't look the same, in this instance it's dark because the curry powder I used was a hot variety which was brown as opposed to yellow. But it can certainly hold its own in taste - or to quote Mr G verbatim - 'That was the nicest Coronation Chicken I have ever had, from anywhere'.
|The finished article|
To make this amount - this was a bowl, by the way, in case it's not apparent from the horrendous photo...
3 chicken breasts - cooked in the oven and chopped into chunks when cool
½ onion, diced finely
1 tbsp hot Curry powder
150ml hot water with 2 chicken stock cubes dissolved in it
1 heaped tsp tomato puree
Juice of ½ lemon
2 level tbsp Mango chutney
110g low fat mayonnaise
5 tbsp double cream
50g dried apricots, chopped into small pieces
Spring onions - to garnish
Flaked almonds - to garnish
Heat a little oil in a pan. Saute the onions (not fry) for a few minutes until softened. Add the curry powder and fry out for a few minutes.
Add the stock, tomato puree, lemon juice and mango chutney. Stir until it boils, then reduce heat and simmer for a few minutes until thickened. Set aside to cool.
When cool, stir in the mayonnaise and double cream. When combined add the chicken and the apricots and stir to coat. Put into a bowl and sprinkle over spring onions and flaked almonds. Eat with a salad and rice, or on a tortilla - or like we did, on a hot crusty baguette!
Make sure you have plenty of napkins or baby wipes on hand for this one as it can get messy! The recipe above made enough for four medium baguettes.