Coronation Chicken

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs whole chickens
• 2 onions, peeled and chopped
• 2 bay leaves
• 2 sprigs fresh coriander
• 1 tablespoon vegetable oil
• 1 teaspoon coriander seed
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon tomato puree
• 1 teaspoon lemon juice
• 1/4 pint red wine
• 1/4 pint mayonnaise
• 4 tablespoons apricot chutney
• 1/4 pint whipping cream
• 3 ounces mixed salad greens, washed
• 2 ounces salted cashews
• apricot, quartered
• 1 sprig fresh coriander

Recipe

• 1 trim away excess fat and skin, then wash and pat chicken dry with absorbent kitchen paper.
• 2 place the chicken in a large pan with half the chopped onion, 1 bay leaf and the coriander sprigs.
• 3 pour in enough water to cover the chicken and bring to the boil.
• 4 cover and simmer for 1 to 1 1/2 hours or until cooked.
• 5 leave to cool in the liquid for about 30 minutes.
• 6 drain the chicken then strip away and discard the skin.
• 7 slice all the meat from the carcass, cut into bite sized pieces and set aside.
• 8 heat the oil and sauté remaining bay leaf, onion, coriander seeds, cumin and curry powder for 2-3 minutes.
• 9 stir in the tomato puree, lemon juice and red wine, then simmer gently for 10 minutes.
• 10 press the mixture through a sieve (metal is best) and leave to cool.
• 11 mix together the mayonnaise, apricot chutney and the cooled curry mixture.
• 12 whip the cream until it just forms soft peaks.
• 13 fold into the mixture together with the chicken pieces.
• 14 mix well and season to taste.
• 15 arrange the salad leaves on a serving plate and spoon the chicken mixture.