Step back to 1952 and stage the classic coronation for a delicious, nostalgic lunch. This isn't a mix of mayonnaise and mango chutney, but a dish fit for a queen.
- Preparation time: less than 30 mins
- Cooking time: 10 to 30 mins
- Serves 4
Ingredients :
- 2 breasts, skin removed
- 1 tbsp olive oil
- 1 unwaxed lemon, zest and juice
- knob of butter
- 1 shallot, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp madras curry powder
- 2 tbsp purée
- 100ml/3½fl oz dry white wine
- 100ml/3½fl oz stock
- 1 tbsp apricot jam
- 150ml/5fl oz mayonnaise
- 75ml/3fl oz crème fraîche
- 1 large mango, peeled, stone removed, flesh diced
- 4 spring onions, finely chopped
- 2 tbsp finely chopped fresh coriander
- dash Tabasco
- salt and freshly ground black pepper
- green salad leaves, to serve
- 50g/2oz flaked almonds (toasted lightly dry frying pan), to serve
Method :
- Rub with olive oil. Sprinkle with zest and season with salt and pepper.
- Steam the for 20-25 minutes, or until cooked through. Set aside to cool.
- Melt the butter in a pan, add the shallot and chili and cook for 5 minutes. Stir in the curry powder and cook for 2 to 3 minutes. Stir in the puree and cook for an additional minute. Add the wine and simmer until the liquid has reduced by half.
- Stir in jam and broth and simmer until liquid is reduced by half. Set aside to cool.
- Mix mayonnaise and sour cream in a bowl, then stir in curry sauce. Stir in mango, spring onions, juice and coriander.
- Cut the into small pieces. Add them to the curry and season with salt, pepper and Tabasco to taste. Serve with a green salad and sprinkle with toasted almond flakes.
Disqus Conversations