Coronation Sauce for Poached Chicken Sandwiches
Serves 6·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 1 | tablespoon | olive oil |
| 1 | small | onion(chopped) |
| 1 | level teaspoon | curry powder |
| 1/4 | pint | stock or stock cube and water |
| 1/2 | lemon | juice |
| 1 | rounded teaspoon | tomato puree |
| 2 | rounded tablespoons | sweet chutney |
| 1/2 | pint | mayonnaise(or greek yogurt) |
| 6 | chicken breasts |
Method
1.Cover and fry gently onion in oil for 5 minutes until soft.
2.Add curry powder and cook for a few minutes.
3.Add stock, juice, puree, chutney and stir till boiling. Simmer 5 minutes.
4.Cool and strain into a basin, pushing as much through the sieve as you can (or use a food processor).
5.When cool, stir in the mayonnaise.
6.Poach chicken breasts: Put frying pan full of stock cube/water to boil with chicken breasts in. Simmer 10 minutes, turning halfway (lid on if available), then take off heat and let sit in the hot water off the heat. Check chicken is white all the way through after another 10 minutes, simmer more if needed.
7.Slice horizontally when cool into thin slices.
8.Marinate chicken slices in sauce for 24 hours in fridge.
Recipe Notes
AI · may be inaccurate
Substitutions
- mayonnaise → greek yogurt (alternative)
Serving suggestions
- {"item":"wine","note":"suggested in margin"}
Tips
Author suggests using a Magimix instead of a sieve for the sauce consistency.
Comments
Sign in to leave a comment.