I had a lot of cooked chicken. We had been trying to tempt our little old dog to eat, but to no avail, so after she had gone we were left with a lot of .... Cold chicken.
This is from a recipe based on the original 1953 classic Coronation Chicken, but I didn't have half the ingredients so I improvised.
For 2
1/2 onion
Chilli oil (or plain)
Lge tsp curry paste
1 tblspn Tomato ketchup (tomato purée might be better but I didn't have any)
1/2 glass red wine
1tblspn mango chutney (I only had carrot and coriander)
2 tblspn coconut creme
Juice and rind of 1/2 lemon (taste it and see how much you need as you add it)
1/2 small tub of fromage frais
Black pepper and salt
Enough cooked chicken for 2 in bite sized pieces.
Cook down chopped onion in oil, add tomato sauce, curry paste, wine and allow to cook for 5-10 mins until amalgamated and cooked down. Add chutney, coconut creme and lemon. Adjust seasoning. Add creme fraiche -depending on how hot it is. When it's all melted down transfer to a cold dish and allow to cool (in fridge).
Add chicken, readjust seasoning as it's different when cool. Stir well to mix.
Serve on a bed of rocket or salad greens with new potatoes and a nice glass of red.
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