Poached chicken with coronation sauce recipe
 This retro chicken is delicious in sandwiches and perfect for picnics and street parties. 1.5kg/4lb free-range chicken4 spring onions, sliced6 garlic cloves, peeled, left whole1 tbsp sea salt10 whole black peppercorns 1.5kg/4lb free-range chicken 4 spring onions, sliced 6 garlic cloves, peeled, left whole 1 tbsp sea salt 10 whole black peppercorns 1 tbsp vegetable oil1 onion, chopped1 tbsp curry powder1 tbsp tomato purée85ml/3fl oz red wine150ml/¼pint water1 bay leafsalt and freshly ground black peppercaster sugar2 slices lemonsqueeze of lemon juice425ml/15fl oz good-quality mayonnaise 2 tbsp apricot purée (made by blending 4-5 stoned, dried apricots with 3 tbsp water)3 tbsp whipped cream 1 tbsp vegetable oil 1 onion, chopped 1 tbsp curry powder 1 tbsp tomato purée 85ml/3fl oz red wine 150ml/¼pint water 1 bay leaf salt and freshly ground black pepper caster sugar 2 slices lemon squeeze of lemon juice 425ml/15fl oz good-quality mayonnaise 2 tbsp apricot purée (made by blending 4-5 stoned, dried apricots with 3 tbsp water) 3 tbsp whipped cream 1 tbsp roughly chopped corianderrice, cooked according to packet instructions 1 tbsp roughly chopped coriander rice, cooked according to packet instructions Method Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces.Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool.Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary.Fold in the whipped cream.To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces. Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf. Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool. Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary. Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary. Fold in the whipped cream. Fold in the whipped cream. To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice. To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice.