1 tbsp extra-virgin olive oil
2 tbsp white onion (or 1 shallot) finely chopped
1 bay leaf
2 tsp curry powder
1 tsp double-concentrated tomato paste
60 ml red wine
60 ml water
1 tbsp lemon juice
1/4 tsp brown sugar
250 gr mayonnaise
250 gr creme fraiche (or unsweetened whipped cream)
1 tbsp dried apricots finely chopped
2 large skinless chicken breasts cooked and cut into chunks
Salt & pepper to taste
3 tbsp toasted almond flakes (optional)
Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste, red wine and water and bring to a gentle boil.
Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
Add in the chicken breast chunks and mix gently all the ingredients together. Fold in toasted almond flakes if you like.
Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!
How to cook the chicken: You can simply grill or steam the skinless chicken breasts (you can also use skinless and boneless thighs if you like).
How To Store: You can store coronation chicken leftovers in an airtight container and keep it in the fridge for up to two days. I don’t recommend storing it in the freezer.
How to serve: There are endless ways to serve it! Here are a few of my favourite ways:
in a sandwich
over a bed of salad leaves
with basmati rice
with grilled veggies
as a topping for a baked potato
Once you have mastered the basics, feel free to add a few extra ingredients:
– finely chopped celery
– toasted almond flakes
– a little bit of mango chutney
– a little bit of fresh finely chopped coriander
– few drops of Tabasco