Coronation Chicken was made to celebrate Queen Elizabeth's coronation in 1953, but it remains a hit today!
Ingredients
1 tablespoon extra-virgin olive oil
2 tablespoons white onion, grated
3 small bay leaves
2 teaspoon mild curry powder
1 tablespoon tomato paste
1/3 cup red wine vinegar
1/3 cup water
¼ teaspoon brown sugar
1 cup mayonnaise
1/2 cup plain greek yogurt
1 tablespoon dried apricots, finely chopped
2 large skinless chicken breasts, (600 g or 6 cups) cooked and shredded or cut into chunks
salt & pepper to taste
Method
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 and cook gently for 2 minutes.
Add the red wine vinegar and water and bring to a gentle boil. Stir often to avoid burning.
Add 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.
In a large bowl mix together the prepared sauce with the mayonnaise, yogurt and finely chopped apricots.
Add in the cooked chicken breast, and mix gently all the ingredients together.
Cover and chill for at least two hours to allow the flavors to meld. Better if allowed to chill overnight!