|  | | Coronation Chicken | |
IngredientsCooking the chicken
1 chicken, about 2 kg (4 lb) when trussed
1 onion sliced
2-3 carrots, sliced
small sprig of parsley
small sprig of tarragon
salt and pepper
Salad
300-375g (10-12 oz) canned apricots in syrup
2 tablespoons apricot syrup from can
225 ml (7½ fl oz) Mayonnaise
2 teaspoons curry paste, or to taste
4 tablespoons single cream
85g (3 oz) blanched flaked almonds
salad ingredients
Method
Place the chicken in a large saucepan with the other ingredients for cooking. Cover with water and simmer gently until just tender. When cold, remove the skin, take the meat off the bones and cut into bite-sized pieces.
Drain the canned apricots, save 2 tablespoons of the syrup (the rest can be used in a fruit salad). Cut the apricots into thin slices. Mix the mayonnaise with the curry paste, cream and apricot syrup. Add the chicken, sliced apricots and half the nuts.
Pile neatly on to a dish and top with the remaining nuts. Serve in a border of finely shredded lettuce, sliced tomatoes and cucumber.
Reproduced with the kind permission of Marguerite Patten from The Coronation Cookbook, Hamlyn; ISBN: 0600606813
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