CORONATION CHICKEN
Step back into 1952 and showcase the classic chicken salad for a delicious lunch of Coronation nostalgia. This is a dish usually served cold with salad leaves. We prefer to serve it warm with spicy rice.
- 2 free range chicken breasts, skin removed
- 1 tablespoons olive oil
- 1 lemon, juice and zest
- sea salt and freshly ground black pepper
- knob of butter
- 1 shallot, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 teaspoons madras curry powder
- 2 tablespoons tomato purée
- 100 ml dry white wine
- 100 ml chicken stock
- 1 tablespoons apricot jam
- 150 ml mayonnaise
- 75 ml Crème Fraîche
- 1 large mango, peeled, stone removed, flesh diced
- 4 spring onions, finely chopped
- 2 tablespoons chopped fresh coriander
- dash Tabasco sauce
- green salad leaves or rice, to serve
Rub the olive oil all over the chicken. Scatter over the lemon zest and season with the salt and black pepper.
Steam the chicken for 20 – 25 minutes, or until cooked through, then set aside to cool.
Melt the butter in a frying pan, add the shallot and chilli and fry for five 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 continue to cook until the volume of the liquid has reduced by half.
Stir in the jam and stock, continue to simmer until the volume of the liquid has reduced by half. Set aside to cool.
Mix the mayonnaise and the Crème fraiche in a bowl until well combined, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture.
Season with salt, freshly ground black pepper and Tabasco to taste.
Serve with a green salad, and dress with the toasted almond flakes, or on a bed of spicy rice.
Recipe posted and photo: Amanda Conradie and Elize de Kock
