published
in Recipes
Ingredients
- 1 free-range whole chicken, about 1.8kg (4lb)
- 1 onion, halved
- 6 cloves
- 12 black peppercorns
- 2 bay leaves
- 2 cinnamon sticks
- 3 garlic cloves, skinned and bashed
for the sauce
- 4tbsp mayonnaise
- 4tbsp Greek yogurt
- 2tbsp mango chutney (we love Geeta's)
- juice ½ lime
- 2tbsp tikka curry paste
- 10 dried apricots, sliced, plus extra, to decorate
- large handful coriander, leaves roughly chopped
- 4tbsp toasted flaked almonds
- 2 spring onions, finely sliced
Method
First, poach the chicken. Place in a pan with the onion, cloves, peppercorns, bay, cinnamon sticks and garlic. Fill with cold water to cover then bring to a very gentle simmer, cover with a lid and poach for 1 hour. Remove from the stock (strain and keep if you have room in the freezer), and allow to cool before stripping the meat from the bone in large chunks.
Mix the mayonnaise with the Greek yogurt, mango chutney, lime juice and curry paste, and season to taste. Add the dried apricots and coriander, and mix through the chicken. Check the seasoning again before serving scattered with toasted flaked almonds, more sliced apricots and the spring onions.