Coronation no chicken

Step by Step

Step 1

Preheat the oven to 220°C, gas mark 7. In a large bowl, mix together the curry powder and rapeseed oil, then add the mushrooms and rub with the oil to coat well.

Step 2

Transfer to a large roasting tin and roast for 10 minutes, or until golden. Meanwhile, add the tikka paste to a small nonstick pan and fry for 2-3 minutes, then cool the mushrooms and the paste. Pull the mushrooms into shreds, using 2 forks.

Step 3

To make the sauce, combine the crème fraîche, mayonnaise, cooled tikka paste, curry powder, mango chutney and lime juice. Stir in the apricots, coriander, ½ tsp nigella seeds and ½ the almonds. Fold in the shredded mushrooms, then cover and chill. This can be done the night before.

Step 4

When ready to serve, place the lettuce leaves on a serving plate and spoon in mounds of the coronation mixture. Scatter with the remaining coriander, almonds and nigella seeds.

Ingredient

Lime

0.5 0.5
Mayonnaise

100 grams 0.22 lbs
Nigella seeds

1 tsp 1 tsp
Dried apricots

75 grams 0.17 lbs
Toasted flaked almonds

25 grams 0.06 lbs
Tikka masala paste

2 tbsp 1 fl. ozs
Coriander

25 grams 0.06 lbs
Little gem lettuce

8 8
Mango chutney

2 tsp 2 tsp
Leckford estate rapeseed oil

4 tbsp 2 fl. ozs
Cooks’ ingredients curry powder

1 tsp 1 tsp
British crème fraîche

150 grams 0.33 lbs
British king oyster mushrooms

130 grams 0.29 lbs

Coronation no chicken

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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