CORONATION CHICKEN

Coronation Chicken image

Provided by Trudy Hobbs

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

Trim away excess fat and skin, then wash and pat chicken dry with absorbent kitchen paper.
Place the chicken in a large pan with half the chopped onion, 1 bay leaf and the coriander sprigs.
Pour in enough water to cover the chicken and bring to the boil.
Cover and simmer for 1 to 1 1/2 hours or until cooked.
Leave to cool in the liquid for about 30 minutes.
Drain the chicken then strip away and discard the skin.
Slice all the meat from the carcass, cut into bite sized pieces and set aside.
Heat the oil and sauté remaining bay leaf, onion, coriander seeds, cumin and curry powder for 2-3 minutes.
Stir in the tomato puree, lemon juice and red wine, then simmer gently for 10 minutes.
Press the mixture through a sieve (metal is best) and leave to cool.
Mix together the mayonnaise, apricot chutney and the cooled curry mixture.
Whip the cream until it just forms soft peaks.
Fold into the mixture together with the chicken pieces.
Mix well and season to taste.
Arrange the salad leaves on a serving plate and spoon the chicken mixture.