This Coronation Chicken recipe is absolutely delicious. It has a real depth of flavour that hides it's simplicity. Warmly spiced, fruity but creamy it really earns it's classic reputation. Studded with apricots and raisins it is perfect as a salad or filling for sandwiches or suchlike. Quintessentially British Summertime.
Put the chicken breasts into a snug fitting saucepan and cover the chicken in water so that it is 2 inches above the chicken. Add the carrot, onion, cinnamon stick, bay leaf and 10 peppercorns.
Bring to a simmer then cook until the chicken is cooked through. Usually about 15-20 minutes.
Take it out and set aside to cool.
Meanwhile put the curry powder in a saucepan and toast for a minute or so until you can smell the spices in the air. Keep a close eye on the pan as they can burn easily. I keep moving them about with a wooden spoon.
Tip them into a bowl with 100 mls of mayonnaise, 50 mls of plain yoghurt, 5 tbsps mango chutney and mix well together. Add the sultanas and apricots if using. Season to taste.
Add the chicken to the sauce and mix well through. Refrigerate for a couple of hours before adding the coriander when ready to eat.
Apply to Picnic Face