Coronation Chicken

Ingredients

• 1 whole chicken, about 3 pounds (1.4 kg)
• 1 medium onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 bay leaf
• 6 black peppercorns
• Salt and water for poaching
• 2 tablespoons (30 ml) vegetable oil
• 1 medium onion, finely chopped
• 1 tablespoon (15 g) curry powder
• 1 teaspoon (5 g) tomato paste
• 1 tablespoon (15 ml) red wine vinegar
• 2 tablespoons (30 g) apricot jam or chutney
• 1 cup (240 ml) mayonnaise
• 2 tablespoons (30 ml) Greek yogurt or sour cream
• Salt and white pepper to taste
• 2 tablespoons (20 g) toasted flaked almonds
• Fresh tarragon or parsley for garnish

Instructions

1. Place the whole chicken in a large pot and cover with cold water by about 2 inches (5 cm).
2. Add the quartered onion, carrots, celery, bay leaf, and peppercorns, then bring to a gentle simmer over medium heat.
3. Simmer for about 1 hour and 15 minutes, or until the chicken is fully cooked through and the leg moves easily when pulled.
4. Remove the chicken to a plate, let it cool for 10 minutes, then remove the skin and shred the meat into bite-sized pieces, discarding bones.
5. Heat the oil in a small pan over medium heat, add the finely chopped onion and cook for 3-4 minutes until soft and translucent.
6. Stir in the curry powder and tomato paste, cook for 1 minute to toast the spices and release their flavors.
7. Remove from heat and let cool slightly, then stir in the red wine vinegar and apricot jam until smooth.
8. In a large bowl, combine the mayonnaise and yogurt, then fold in the cooled curry mixture until well combined.
9. Add the shredded chicken to the curry mayo and fold gently until all pieces are evenly coated, then season with salt and white pepper to taste.
10. Chill for at least 30 minutes before serving, then garnish with toasted almonds and fresh herbs.