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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The Queen's Golden Jubilee in 2002 was celebrated in many ways. Here, Margaret Weale provides a 21st century update on the classic Coronation Chicken. Ingredients:
1 small red onion, chopped |
1/2 garlic clove, chopped |
1 tablespoon tomato paste |
1/2 teaspoon curry powder |
2 tablespoons lemon juice |
2 tablespoons mango chutney |
5 ounces good mayonnaise |
5 ounces thick yogurt |
24 ounces cold cooked chicken, chopped |
8 ounces seedless grapes, halved |
3 ounces apricots, chopped |
3 sticks celery |
2 ounces toasted sliced almonds |
paprika |
watercress |
cooked rice |
cooked wild rice |
Directions:
1. Chop onion and garlic.
2. Place tomato puree, curry powder, 1 tablespoon lemon juice, mango chutney or apricot jam in a small saucepan and bring to the boil very slowly, stirring all the time.
3. Add the chopped onion and garlic and put in a blender. Reduce to a puree.
4. Mix together the mayonnaise and yoghurt and stir into the puree.
5. Stir in the chicken. Toss grapes in remaining lemon juice and stir in gently with the apricots and celery.
6. Taste and check seasoning.
7. Chill in fridge overnight.
8. Pile into an oval or square serving dish, garnish with small bunches of watercress.
9. Srinkle the chicken mixture with the browned flaked almonds, and finally paprika.
10. Serve with Rice and Wild Rice.
11. Try using apricot jam in place of the mango chutney.
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