I meet Angela Wood, creator of Coronation Chicken for the Queen’s coronation in 1953, but will my version get Angela’s royal seal of approval?
- 2 medium chicken breasts, skin and bone free
- 500 mls chicken stock
- 2 tbsp vegetable oil
- 1 small onion, peeled and very finely chopped
- 3 tsp mild curry powder
- 2 tsp tomato puree
- 1 small glass of red wine
- 1 small glass of water
- 2 bay leaves
- 4 slices lemon
- squeeze lemon juice
- pinch salt
- pinch ground pepper
- pinch caster sugar
- 2 tbsp apricot puree, made from semi dried prunes and a little water, then liquidised until you have a fine puree
- 6 tbsp mayonnaise
- 2 tbsp whipped double cream
- 8 slices basic white bread
- Poach the chicken breasts in chicken stock until just cooked then remove and chill.
- Heat the oil and add the onion and curry powder cook for 2-3 minutes.
- Add the tomato puree, wine, water, and bay leaves, and bring to a simmer.
- Add the lemon slices and a squeeze of lemon.
- Reduce by about half.
- Remove lemon slices and bay leaves, but leave in the onions (Angela would not be happy) then cool.
- Add mayo and puree to the cooled mixture and season well with salt, pepper, sugar, and lemon juice to taste.
- Chop the chicken into small pieces, then add enough mayo sauce to just coat the chicken.
- Add a little whipped cream and gently fold in.
- Spoon onto bread slices, top and remove crusts, then cut into 3 fingers!
- Serve, this sauce is also recommended for poached lobster, which I think would work really well.
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