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Coronation Chicken


- 1.6-1.8kg oven-ready  Chicken
- Few carrot and onion slices, bay leaf and peppercorns, for flavoring
- Salt and pepper
- 2 onions, peeled
- 50g butter
8 no-soak dried apricots
- Large pinch of saffron strands
- Finely grated rind of 2 lemons
- 60ml (4 tbsp) thin honey
- 75 ml (5tbsp) curry paste
- 450ml white grapes juice
- 150ml Mayonnaise
- 45ml (3 tbsp) double cream
- herbs, to garnish



1. Place the chicken in large saucepan and add the flavoring ingredients with a large pinch of salt. Bring to the boil, cover and simmer until the chicken is thoroughly cooked - about 1 hour. Leave to cool in the liquid.

2. Chop the onions. Melt the butter in a small pan, add the onions and sauté until softened. Add the apricots, saffron, lemon rind, honey, curry paste and grape juice. simmer, uncovered, for 30-40 minutes or until the curry mixture is the consistency of thin chutney. Cool. Blend the mixture in a food processor, then pass through a sieve.

3. Remove the chicken meat from the bone, discarding the skin. Cut the chicken into bite-sized pieces and place in a bowl. Cover and refrigerate until required.

Stir half of the curry mixture into the mayonnaise (freeze the remainder for later use). Mix in the cream and seasoning to taste. Fold the chicken into the curry sauce. Serve with a rice or mixed rice and lentil salad, garnished with herbs.