Great British coronation chicken
Great for spicing up any summer supper table, you can use whatever heat curry powder for you. We like Madras, but you can tone that down if you prefer.
Serves: 6
Ingredients
- 1kg diced British chicken breast (cooked)
- knob butter
- 1 shallot, finely chopped
- ½ lemon, juice and zest
- 2 tbsp curry powder (Madras)
- 2 tbsp tomato puree
- 100ml wine (red or white)
- 2 tbsp apricot jam
- 300ml mayonnaise
- 150ml Greek yoghurt
- 1 tbsp fresh coriander
- salt and pepper
Method
- Steam the chicken scattered with the lemon zest for 25 mins.
- Set aside to cool.
- In a small pan, melt the butter, add shallot and cook gently for 4-5mins until soft.
- Stir in curry powder, tomato puree, wine and lemon juice. Simmer uncovered for about 5 mins until the liquid has reduced by at least half.
- Take off heat and stir in jam, mayo, yoghurt, coriander and salt and pepper to taste. Mix and set aside to cool.
- Fold chicken into mixture, adjust seasoning to taste, and serve with rolls, naan or pitta, alongside a green salad.
