Narciso’s Coronation Chicken
In the 1980s, Colombotti Alkin Solicitors—where grandad worked as an accountant—employed a personal chef to cater their high-flying client lunches and board meetings. At one of these exclusive lunches, Grandad sampled a delicious, creamy cold chicken dish. He was so impressed by it that he managed to sneak the recipe from the chef. Clearly, his mind was much more on recipe-taking than minute-taking that day!
This is Grandad’s special version of that classic Coronation Chicken.
Ingredients
1kg whole chicken
1 onion - quartered
1 carrot
3 stalks celery - chopped
1 tomato
1 chicken stock cube
1 Green pepper
Mayonnaise dressing
1 onion chopped fine
2-3 tsps mild curry powder or Korma paste
2 tbsp Apricot jam
½ pt Helman’s mayonnaise
2-3 tbsp sultanas (optional)
Salt & Pepper
Flaked toasted Almonds for garnish
Cooking Steps
Step 1
Place the chicken in a large pot with one onion, carrots, celery, tomato and green pepper. Cover with water and bring to a boil. Reduce heat and simmer until the chicken is tender. Remove the chicken, let it cool slightly, then remove bones and finely shred the meat.
Step 2
Gently fry 1 finely chopped onion in a pan until soft and translucent. Add the curry paste and cook for one minute. Remove from heat and leave to cool.
Stir in the apricot jam and mayonnaise until well combined. Add the sultanas. Fold in the shredded chicken and season with salt and pepper.
Taste and adjust the flavours by adding more curry powder, apricot jam, or mayonnaise as required.
Serve: spread the chicken mixture out on a flat serving platter and garnish with toasted almonds and very finely chopped parsley