Coronation chicken

Mrs Bissli

Wed, Oct 22 2014, 11:49 am

Per another poster's request. I've also supplied the quantities I normally use, which is large enough to serve as one of main dishes for 8-10 people.

4 large chicken supreme (whole skinless, boneless breast pieces)
2 stalks of celery
1 medium to large onion
1 cup dry white wine

4 heapful tbsp. mayonnaise
2 tbsp. apricot jam (preferably chunky)
2 teasp curry powder
1-2 tbsp. mango or lime chutney (optional)
a handful (about dozen) dried apricot, chopped finely
toasted almond slices for garnish

In a large saucepan, place chicken and vegetable. Pour wine and add enough water to cover the meat. Season with salt, pepper, chicken soup powder/cube (optional). Poach over low flame till chicken is cooked through (depends on the size of pieces, anywhere from 20-40min). Let cool in the poaching liquid till cool to handle. (Keep the broth for soup or cooking rice.) Cut into about 1-inch to 1.5-inch cubes.
Mix mayonnaise, apricot jam, curry powder, and chutney. Mix curry mayo with the chicken pieces and chopped apricots. You may have to thin the mayo sauce with about 1tbsp broth. Serve chilled with toasted almonds on top, surrounded with lettuce. Also makes a nice sandwich filling