The ultimate makeover: Coronation chicken

Name: The ultimate makeover: Coronation chicken
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 6
Cuisine: Global
Ingredients: 2 kgs free-range, organic whole chicken; 2 smalls onions; 1 carrot, roughly sliced; 4 sprigs tarragon; 2 bay leaves; 1 Tbsp rapeseed oil; 4 teaspoons curry powder; 2 teaspoons tomato purée; 6 soft, ready-to-eat apricots, quartered; 1 teaspoon light muscovado sugar; 1 Tbsp lime juice; 100 grams mayonnaise; 6 spring onions; 20 grams pack coriander, leaves only, chopped; 1 ripe mango, stoned, peeled and sliced; 100 grams watercress; 250 grams fromage frais, virtually fat free

If you want to add more gluten free and dairy free recipes to your recipe box, The ultimate makeover: Coronation chicken might be a recipe you should try. This recipe serves 6. This main course has 482 calories, 27g of protein, and 35g of fat per serving. If you have muscovado sugar, lime juice, mango, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

Put the chicken in a large pan, then pour in enough cold water to just cover. Roughly chop one of the onions, drop into the pan with the carrot, tarragon and bay leaves. Cover, bring to the boil, then lower to a gentle simmer for about 1 hrs or until the chicken is cooked (the legs will fall easily away from the body).

Ingredients you will need

Bay Leaves

Tarragon

Whole Chicken

Carrot

Onion

Water

Equipment you will use

Frying Pan

Remove from the heat, but leave the chicken in the liquid to cool for about 3 hrs. When cold, lift the chicken out of the stock then strain (skim off any fat from the stock) and keep 200ml for the sauce. Can be done a day ahead and chilled. The excess stock can be chilled the frozen.

Ingredients you will need

Whole Chicken

Sauce

Stock

Finely chop the second onion.

Ingredients you will need

Onion

Heat oil in a small saucepan, tip in the onion and fry until softened and pale golden, about 5-8 mins. Stir in the curry powder and cook for 1 min, stirring.

Ingredients you will need

Curry Powder

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Pour in the reserved chicken stock, then stir in the tomato pure. Cover and simmer for 10 mins. At the same time, put the apricots in a small pan with enough water to just cover them, then simmer for 15 mins.

Ingredients you will need

Chicken Stock

Apricot

Tomato

Water

Equipment you will use

Frying Pan

Drain, reserving 1 tbsp of the liquid. Pure the apricots in a small blender with the reserved liquid then press through a sieve (you should get about 1 tbsp pure).

Ingredients you will need

Apricot

Equipment you will use

Blender

Sieve

Remove curry sauce from the heat then stir in the sugar. Strain through a sieve, pressing as much through as you can with a wooden spoon, then stir in the lime juice and apricot pure and leave until cold.

Ingredients you will need

Curry Sauce

Lime Juice

Apricot

Sugar

Equipment you will use

Wooden Spoon

Sieve

Mix together the mayonnaise and fromage frais, then stir in the cold curry sauce. Season to taste with a good grinding of pepper.

Ingredients you will need

Curry Sauce

Mayonnaise

Pepper

Cut the spring onions into long, slim slivers, then set aside. If you want them to curl, put into a bowl of iced water while you finish the salad.

Ingredients you will need

Spring Onions

Water

Equipment you will use

Bowl

Remove the skin from the chicken. Strip the meat off the bones in chunky pieces, remove the breasts separately and thickly slice. Gently toss the chicken with the curried sauce, the coriander and most of the mango. Scatter the watercress onto a platter. Spoon the chicken mix on top, tuck in the rest of the mango and finish with a pile of (drained) spring onions.

Ingredients you will need

Spring Onions

Watercress