Contributed by: Muriel Birnie
This recipe was developed to celebrate the coronation of Queen Elizabeth 2nd of Great Britain in 1953.
- 15 ml vegetable oil
- 1/4 onion (finely chopped)
- 10 mls curry paste (or more according to taste)
- 2.5 ml tomato paste
- 15 ml lemon juice
- 1 chicken breast, skinned, boned and cut into strips
- 1 small bay leaf
- 1 tbsp mango chutney
- 2 oz long grain rice
- 1 spring onion
- 8 seedless grapes
- 2 tbsp cashew nuts
- 6 tbsp mayonnaise
Heat the oil in a frying pan and add the chopped onion. Cook for about 2 mins and then add the curry paste. Cook for a further 2 minutes and then stir in the tomato paste, lemon juice and about 40 mls of water.
Add the chicken and the bay leaf. Cover and cook for about 15 mins. Remove the bay leaf and add the chutney. Chill.
Meanwhile cook the rice. Drain and cool. Combine with the spring onions grapes and nuts. Season.
Fold the mayonnaise into the chicken and serve with the rice salad.
Serving Size: Makes 1 - 3 Servings