Christina Martin's Coronation Chicken Recipe

Christina Martin's Coronation Chicken Photo: Jackie Cameron

“A preferred choice of mine was coronation chicken with toasted almonds. I had never eaten this before my training days at the Christina Martin School of Food and Wine and had always jumped at the opportunity to make it. Poaching and stuffing apricots into chicken breast, wrapping in plastic and poaching was a method I enjoyed. This is probably the reason I use the sous vide (cooking under vacuum in a water bath) process today. The creaminess of the sauce, the fresh fruity flavour with the crisp freshly-roasted almonds makes a delicious light-lunch option. Serve with a freshly-picked herb salad.”

— Jackie Cameron

Christina Martin's Coronation Chicken Recipe

Ingredients:

• 6 chicken breasts

• 100g soaked apricots

• 3 egg mayonnaise or 380 ml about

• 2 cups finely chopped celery

• 1 cup whipped cream

• 25ml curry powder

• 125ml apricot jam

• 25g Flaked almonds toasted

Method:

1. Flatten the chicken breasts between plastic layers and stuff the chicken breasts with the apricots, roll and wrap tightly in plastic.

2. Poach the chicken in boiling water for 8 minutes.

3. Mix mayonnaise, celery, whipped cream, curry powder and jam to make a sauce.

4. Slice chicken and pour sauce over.

5. Sprinkle with toasted almonds.

Please post your comments and any food-related questions below. I look forward to hearing from you.