Coronation Chicken is a classic. This recipe calls for poaching the chicken rather than using leftovers so that it can take centre stage on your buffet table or picnic rug.
- 4 chicken breasts
- 2 tbsp vegetable oil
- 1 white onion, finely chopped
- 2 tsp mild curry powder
- Coriander, chopped stems – keep the leaves for decorating
- 1 tbsp tomato puree
- 250g mayonnaise (vegan if necessary)
- Handful of chopped dried apricots (undyed, if necessary, as dyed apricots contain sulphates)
1. Cut the chicken breasts up into 2.5cm cubes.
2. Poach the chicken in a saucepan with enough water to just cover the chicken. Bring to the boil and simmer until the chicken is cooked through approximately 10 minutes. (The chicken is cooked when there is no more pink when the cubes of meat are cut in half.)
3. Remove the chicken and retain 100ml of the cooking water. Leave to cool.
4. Meanwhile, put the oil in a saucepan with the onion and cook on low heat, with the lid on, until the onions are soft. This will take about 5 minutes.
5. To the onions, add the mild curry powder, chopped coriander stems, tomato puree, and seasoning and stir. Add the 100ml reserved cooking water and bring to a simmer. Leave until the mixture is reduced to a thicker sauce. This will take about 15 minutes. Leave to cool.
6. Shred the chicken with two forks.
7. In a large bowl, fold the mayonnaise and the curry sauce together. Then fold in the chicken and dried apricot. Serve with coriander leaves on top.
TEAM TIP: Chicken thighs will also work in this recipe, which are cheaper but may take longer to cook.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.