Our version of the Queen’s coronation dish has a long list of ingredients but it is easily made and can be prepared well in advance.
Serves 6 – 8 as a light dish or 4 – 6 as a main course.
INGREDIENTS
POACHED CHICKEN
1 chicken, approx. 1.8kg
2–3cm piece fresh root ginger, sliced
1/2 lemon, sliced
1/2 orange, sliced
1 leek, roughly chopped
2 celery sticks, roughly chopped
1 onion, roughly chopped
1 bulb garlic, halved horizontally
1 star anise
10 black peppercorns
salt and ground black pepper
SAUCE
1/2 small onion, diced
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh root ginger
40g butter
1 tbsp curry powder
40g plain white flour
90ml double cream
30g currants or chopped dried apricots
300ml mayonnaise (p203)
100g mango chutney, puréed until smooth
juice of 1/2 lemon
100g thick greek yoghurt
TO SERVE
1 cos lettuce
70g toasted flaked almonds
METHOD
1 Season the inside of the chicken with salt and pepper. Place it in a saucepan large enough for it to fit in comfortably. Add the rest of the poaching ingredients and pour in 1–2 litres of water to cover. Put the lid on the pan. Bring to the boil, then reduce to a very gentle simmer. Cook for 1 hour. Remove from the heat and leave the chicken in the liquid until cool enough to handle.
2 Remove the chicken and set aside. Strain the poaching liquid into a clean pan. Bring to the boil and reduce to 300ml. Reserve this reduced stock.
3 Pull the skin from the chicken and discard. Remove the meat, discarding bones and gristle, and tear into thick strips. Set aside in the fridge while you prepare the sauce.
4 Sweat the onion, garlic and ginger in the butter on a medium heat for 5–10 minutes until soft. Add the curry powder and cook for 1–2 minutes, stirring, then mix in the flour to make a roux. Add the reduced stock and bring to a simmer, stirring constantly. Stir in the cream. Pass through a fine sieve, then add the currants and cool.
5 Mix the curry sauce base with the mayonnaise, chutney, lemon juice and yoghurt until well blended. Add the cooked chicken and mix well. Cover and chill.
6 Divide the salad leaves among the plates, or use to line a large shallow bowl. Top with the chicken and scatter over the toasted almonds.
NOTES
The chicken can be poached and mixed with the sauce the day before.
This would work well as part of a picnic, but take the washed Cos leaves and toasted almonds separately.