The Ultimate Coronation Chicken Recipe

Summary

Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Whole organic chicken32 Ounce (1.6 Kilogram Or 3 Pound And 8 Ounce)
 Onions2 Small
 Carrot1 , roughly sliced
 Tarragon sprigs4
 Bay leaves2
 Rapeseed oil1 Tablespoon
 Curry powder4 Teaspoon (Medium One)
 Tomato puree2 Teaspoon
 Soft apricots6 , quartered (Ready To Eat)
 Light muscovado sugar1 Teaspoon
 Lime juice1 Tablespoon
 Mayonnaise100 Gram
 Fromage frais250 Gram (Virtually Fat Free)
 Onions spring6
 Coriander leaves20 Gram, chopped (1 Pack)
 Ripe mango1 Medium, stoned, peeled and sliced
 Watercress100 Gram (1 Bag)

Nutrition Facts

Serving size

Calories 586 Calories from Fat 354

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 125.3 mg

Sodium 206.8 mg8.6%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4.7 g18.7%

Sugars 15.2 g

Protein 34 g68.4%

Vitamin A 84.6% Vitamin C 61.1%

Calcium 10.1% Iron 19%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Take a large pan, add chicken, cover with cold water, add 1 chopped onion, tarragon, bay leaves and carrot, cover the pan and allow the mixture to come to boil.
2. Allow to simmer, on low heat, for about 1 hour 45 minutes or till chicken is well cooked.
3. Take off from heat, keep aside and allow to cool.
4. Once cool, separate chicken from stock, skim excess fat from stock and reserve 200 ml stock for preparing sauce.
5. Freeze excess stock for further use.
6. Take a small saucepan, heat oil, tip in finely chopped onion and fry for 5 to 8 min to pale golden and soft.
7. Sprinkle curry powder and stirring, allow to cook for 1 min.
8. Mix in reserved chicken stock followed by tomato puree and allow to simmer, covered, for about 10 min.
9. Meanwhile, take small pan, add apricots, cover with water and allow to simmer for about 15 min. Drain and keep aside 1 tablespoon liquid.
10. Take a small blender, pass apricots through them along with reserved liquid.
11. Using a fine sieve, strain the liquid to get 1 tablespoon puree.
12. Take the curry sauce off from heat, mix in sugar.
13. Pass through a sieve, applying pressure with a wooden spoon.
14. Mix in lime juice followed by apricot puree.
15. Allow to turn cold.

SERVING
16. Serve cold.
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