2largeskinless chicken breasts(600 g or 6 cups) cooked and shredded or cut into chunks
salt & pepper to taste
3tablespoontoasted almond flakes (optional)
Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste, red wine and water and bring to a gentle boil.
Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted almond flakes if you using.
Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!
Apricots: substitute with 2 tablespoons mango chutney.Almonds: substitute with 1-3 tablespoon sultanas.Celery: feel free to add 1 celery stick finely chopped.Cinnamon: feel free to add a pinch of cinnamon powder.How to cook the chicken: You can simply grill or steam the skinless chicken breasts (you can also use skinless and boneless thighs if you like).How To Store: You can store coronation chicken leftovers in an airtight container and keep it in the fridge for up to two days. I don't recommend storing it in the freezer.How to serve: There are endless ways to serve it! Here are a few of my favourite ways: