Balti Coronation Chicken
(Serves 6)
1 chicken, about 1.5kg
1 tsp salt 4cm piece of fresh ginger
Bay leaf
5 tbsp good quality mango chutney
50g ready-to-eat dried apricots, finely chopped
2 tbsp Spice and All things nice Balti curry paste
2 tsp Worcestershire sauce
200ml low fat mayonnaise
200ml Greek yoghurt
50g Spice and all things nice Roasted flaked almonds
A small bunch of fresh coriander, chopped green salad and Spice and All things nice basmati rice, to serve
1. Put the chicken, breast-side up, in a large pan along with the salt, the bay leaf and half of the ginger and fill with cold water until only the top of the breast is exposed. Cover with a lid and bring to a simmer. Cook gently for about one and a half hours until the juices run clear. Take out of the pan and set aside to cool, then remove the meat in bite-sized pieces while lukewarm. Finely chop the rest of the ginger.
2. Put the mango chutney and apricots into a large bowl. Put the Balti curry paste into a frying pan with a dash of olive olive and heat until fragrant (don’t burn) , then add the chopped ginger and stir both into the bowl, followed by the Worcestershire sauce, then the mayonnaise and yoghurt. Season to taste.
3. Once the chicken is cold, fold it through the dressing and refrigerate for at least a couple of hours before folding through most of the coriander and serving topped with the almonds, with a green salad and Spice and All things nice basmati rice.
