Poultry: Coronation 05 by Recipe Cottage

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	Coronation 05

		Chicken Coronation four to six portions 2 chickens 2 cups chicken stock 2 tablespoons olive oil 1 cup white wine 2 large carrots, scraped and coarsely chopped 2 onions, peeled and coarsely chopped 4 bay leaves black peppercorns 4 cloves salt and pepper Place all the ingredients in a large saucepan. Bring to the boil and let the chicken poach for about 60 to 90 minutes until tender. Remove from the heat and let the birds cool in the cooking liquid. When the chicken is cool enough to handle, break it into portions and remove all the skin and bones. Place the skin and bones back into the original cooking liquid and break the chicken into not too small pieces. Set aside in a covered dish. Add two cups of water to the original cooking liquid and boil rapidly to reduce the stock by half, then strain and set aside for use in the sauce 1 tablespoon oil 2 medium onions, finely chopped 3 teaspoons curry powder (or more, if you like it hot) 2 tablespoons tomato paste 1/2 cup dry red wine 1 cup of the reduced cooking stock 4 cardamom pods, crushed, seeds and all 2 teaspoons grated lemon rind 1 tablespoon lemon juice a pinch of cayenne pepper a pinch of turmeric smooth apricot jam 1 cup mayonnaise 1/2 cup whipped cream or Greek yogurt Heat the oil, add the onion and saute gently until soft, but not browned. Add the curry powder, cayenne pepper and turmeric and saute for another 1-2 minutes. Add the cardamom, tomato paste, wine, stock and bay leaf. Bring to the boil, add lemon rind, lemon juice, salt, pepper and apricot jam. Remove the lid and simmer for about 10 minutes. Strain and cool. Gradually add the cool sauce to the mayonnaise. Fold the yogurt or whipped cream lightly into the sauce. Gently mix the sauce and the chicken pieces and chill well before serving.