Angela's coronation chicken is lightly curried and fruity - perfect for picnics
Ingredients
For the chicken and stock:
- 1.8 kg4 lb organic chicken
- 1 leek
- 2 sticks of celery
- 1 onion
- 1 bulb of garlic
- 1 star anise
- 5 peppercorns
- Salt and pepper
For the coronation sauce:
- 1 small onion, diced
- 2 tsp garlic finely chopped
- 2½ cm piece of ginger, finely chopped
- 40 g1½ oz butter
- 3 tsp curry powder
- 40 g1½ oz flour
- 300 ml10½ fl oz reduced chicken stock (see above)
- 90 ml3¼ fl oz double cream
- 2 tbsp currants or chopped dried apricot
To serve:
- 300 ml10½ fl oz mayonnaise
- Juice of 1/2 lemon
- 70 g2½ oz flaked almonds, toasted
Method: How to make Coronation chicken
Place the chicken in a large metal pan. Add the leek, celery, onion, garlic, star anise and peppercorns.
Pour over enough water to cover the chicken, then season, bring to the boil, reduce to a gentle simmer cook for 1 hour.
Switch off the heat and leave the chicken in the liquid until cool enough to handle.
Remove the chicken from the stock and strain the stock. Bring to the boil and reduce by half, meanwhile, remove the skin from the chicken and discard.
Pull the meat off the carcass and tear it into thick strips, remove any gristle or bone Set the meat aside in the fridge.
Sweat the onion, garlic and ginger in the butter over a medium heat for until soft.
Add the curry powder and cook for 1-2mins, then add the flour to make a roux.
Pour in the reduced stock, bring to a simmer, stirring continuously, then add the cream. Then add the currants or apricots and leave to cool.
Add the mayonnaise, lemon juice and yoghurt to the cooled stock mixture, then stir in the cooked chicken. Chill until ready to serve.
