Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoon white onion (or 1 shallot) (finely chopped)
• 1 bay leaf
• 2 teaspoon mild curry powder
• 1 teaspoon double-concentrated tomato paste
• 60 ml red wine
• 60 ml water
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon brown sugar
• 200 g mayonnaise
• 125 g creme fraiche (or unsweetened whipped cream)
• 1 tablespoon dried apricots (finely chopped)
• 2 large skinless chicken breasts ((600 g or 6 cups) cooked and shredded or cut into chunks)
• salt & pepper to taste
• 3 tablespoon toasted almond flakes ( (optional))

Directions

• 1. Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
• 2. Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
• 3. Add in the tomato paste, red wine and water and bring to a gentle boil.
• 4. Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
• 5. 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.
• 6. In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
• 7. Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted almond flakes if you using.
• 8. Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!

Notes

• Apricots: substitute with 2 tablespoons mango chutney.
• Almonds: substitute with 1-3 tablespoon sultanas.
• Celery: feel free to add 1 celery stick finely chopped.
• Cinnamon: feel free to add a pinch of cinnamon powder.
• 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 jacket potato

Nutrition

Photos