Coronation Chicken
Prep time: 30 min, marinate 2+ hours
Makes 4 servings
"The sandy colour looks the part to our modern eyes, and
the assertively fruity, spicy flavour wins fans too – everyone loves it,
although my mum points out quite rightly that the raw curry powder adds
a harsh note to the dressing. The yoghurt stops the mayonnaise from
taking over the dish, without imparting the slightly buttery flavour of
creme fraiche. A solid, crowd-pleasing recipe for anyone in a hurry –
and I love the crunch of the nuts."
Ingredients:
2 oz, dried apricots, finely chopped
2-5 tbsp chutney
1 - 2 tbsp curry powder
1-2" ginger, grated (about 2 tbsp)
2 tbsp worcestershire (or black vinegar)
1/2 tsp salt
1/4 tsp pepper
1/2 cup mayo1/2 cup Greek yogurt
1 lb Chicken, cooked
cinnamon stick
diced.2 oz almonds (optional toasted)optional add a little garlic powder
Steps:
- Combine everything before the mayo and yogurt
- Add mayo and yogurt and stir until combined
- Dice up the chicken
- Add to the mixture and toss until evenly coated
- Marinate in the fridge 2+ hours (or overnight)
- Garnish with almonds before serving
For a slightly fancier version, toast the
curry power in a dry frying pan for a few seconds until fragrant and the
chopped ginger for a few more seconds then put in the bow with the
apricot and chutney.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/28/cook-pe...