The Staff Canteen
Roast Coronation chicken with an apricot, almond and tandoori sauce, finished with curried scraps & vadouvan and served with a coriander-dressed salad and black pepper fries.
Roast Coronation Chicken
First, make the brine by bringing the salt and water to a simmer so all the salt dissolves then allow it to cool.
Cover the whole chicken with the brine for a maximum of 24 hours, then drain, place the chicken onto a plate and let it dry in the fridge overnight, do not cover it; this will allow the skin to crisp up better when roasting.
Make the sauce by reducing the chicken stock, double cream, curry powder and Garam masala until it thickens, then set aside, and taste for seasoning.
Rub the chicken with a bit of oil, then place it onto a roasting tray and roast at 190.C for 45 minutes. Allow the chicken to rest for at least 20 minutes.
Whilst the chicken is cooking, you can make the curry scraps by mixing the gram flour, salt and curry powder and adding water until it forms a thick batter that can be poured.
Drizzle the batter into a pan of shallow oil on a medium heat and allow it to crisp up to form little curry scraps, once crisp drain and place onto a plate with some kitchen paper.
Once the chicken has rested, carve it in half or pieces, depending on how many people you are serving, and place it onto your serving dish.
Heat up the curry sauce and pour over the chicken. Finish with the flaked almonds, golden raisins, dried apricots, and coriander, then sprinkle with the curried scraps.
Serve alongside some fries and a dressed salad.
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