CORONATION CHICKEN
- Cooks . com
- Mar 30, 2016
- 1 min read
CORONATION CHICKEN 5 or 6 chicken breasts - med. size 1 tbsp. olive oil 1 sm. onion, peeled and chopped 1 tbsp. curry powder (use this to taste) 1/2 c. chicken stock 1 rounded tsp. tomato puree Juice of 1/2 lemon or tbsp. of lemon concentrate 2 rounded tbsp. of apricot jam or sweet chutney 1 c. mayonnaise 3 tbsp. light cream
Method: Put chicken in a pan with a little water on bottom and roast in oven covered with tin foil until tender and cooked.
Sauce:
Heat oil, add onion, and fry until soft. Stir in curry and cook a few minutes only. Then stir in all ingredients, except cream and mayonnaise, and bring to a boil and simmer for 5 minutes. Thoroughly cool sauce and only then put in cream and mayonnaise and mix well together. I always double the sauce recipe because it is very good and the chicken should be well covered.
Skin and bone the chicken and slice into strips. If I am serving it the next day I put sauce and chicken in separate covered containers in the refrigerator overnight. I put the sauce over the chicken just before serving. Chill well before serving if you serve it cold. If you serve it hot, do not leave it in the oven longer than it takes to heat it, and heat it covered.
Serves about 10 to 12. Good cold with salads or hot with rice and chutney. Enjoy!
Comments