Coronation Chicken

      Serves 2-3

  • 2 tbsp olive oil
  • Leftover cooked chicken
  • 1 large onion, chopped
  • 2 bay leaves
  • 1 tbsp curry powder (Korma?)
  • 1 tbsp tomato puree
  • 6 dried apricots, chopped
  • 2 tbsp mango chutney
  • 4-6 tbsp white wine
  • 1 tbsp lemon juice
  • 6 tbsp mayonnaise
  • 2 tbsp double cream
  1. Heat the oil in a pan over a medium-high heat. Cook onions and bay leaves for 5 minutes until softened.
  2. Add the white wine, lemon juice, curry powder, apricots, tomato puree and mango chutney. Bring to the boil, then lower the heat, cover and simmer for 5 minutes.
  3. Uncover and simmer for another 5 minutes.
  4. Remove the bay leaves, add the chicken and turn off the heat. Combine well.
  5. Mix in the mayonnaise and double cream and pour into a bowl. Chill until ready to use.

This is actually nice warm, but tradition lends it to a cold mixture.

Great on jacket potatoes, or with salad.

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