Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Coronation Chicken


Yield: 8 servings

1 x 2.3 kg chicken; poached
1tablespoon vegetable oil
1 small onion; finely chopped
1 tablespoon curry paste
1 tablespoon tomato puree
100 ml red wine
1 bay leaf
1/2 lemon; juice only
4 canned apricot halves; drained, finely chopped
300 ml mayonnaise
100 ml whipping cream
salt and pepper
watercress; to garnish

Remove the flesh from the chicken and cut into small pieces. In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer, uncovered, for about 10 minutes until well reduced. Strain and leave to cool.

Puree the chopped apricot halves in a blender or food processor or through a sieve. Beat the cooled sauce into the mayonnaise with the apricot puree. Whip the cream to stiff peaks and fold into the mixture. Season, adding a little extra lemon juice if necessary. Fold in the chicken pieces.

Garnish with watercress to serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.