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Essential Large Whole Chicken1.75kg
1.75kgItem price
£5.55Price per unit
£3.18/kgOriginally created in 1953 for the Queen’s Coronation, this creamy curried chicken is delicious served with a rice salad. Any leftovers make the perfect sandwich filling.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the chickens in a casserole large enough to hold them. Add the carrot, bouquet garni, salt, peppercorns and wine, and enough water to just cover. Bring to the boil, cover, reduce to a gentle simmer and poach for 40 minutes or until tender. Leave to cool in the liquid; this takes some time, so you could even leave them overnight.
To make the sauce, heat the oil in a saucepan over a medium heat, add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for 1-2 minutes. Add the tomato purée, wine, bay leaf and 100ml water. Bring to the boil, add salt, pepper and sugar to taste, the lemon slices and juice. Simmer, uncovered, for 5-10 minutes. Strain and leave to cool. Remove the lemon slices.
Add the curry mix to the mayonnaise, a little at a time, then add apricot jam to taste. Adjust the seasoning. Stir in 2-3 tbsp of the whipped cream. Take half the sauce and mix with the remaining whipped cream.
Joint the chickens, removing the bones with care, and cut the meat into bite-sized pieces.
Mix the chicken with the creamier half of the curry sauce. Arrange on a dish and coat with the extra curry sauce. Serve with a rice salad.
For the rice salad, rinse the rice, place in a pan, cover with cold water, add the salt and bring to the boil. Cook for 5 minutes, then add the frozen petits pois and cook for 5 minutes more. Drain in a colander and refresh under cold water. Leave to cool fully. Meanwhile, whisk together the olive oil, white wine vinegar, Dijon mustard and some seasoning. Tip the rice and peas into a bowl, stir in the diced cucumber, chopped parsley and dressing.
Typical values per serving when made using specific products in recipe
Energy | 3,324kJ/ 794kcals |
---|---|
Fat | 34g |
Saturated Fat | 8.8g |
Carbohydrates | 46g |
Sugars | 8.3g |
Fibre | 4.7g |
Protein | 65g |
Salt | 0.8g |
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£5.55Price per unit
£3.18/kg0kg added
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11p each est.Price per unit
75p/kg0 added
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£1.50Price per unit
£3/10g0 added
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£2.00Price per unit
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£1.60Price per unit
38.1p/10g0 added
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£5.99Price per unit
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£2.30Price per unit
23p/100ml0kg added
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15p each est.Price per unit
£1/kg0 added
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£1.50Price per unit
39.5p/10g0 added
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75pPrice per unit
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£5.99Price per unit
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£1.50Price per unit
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£1.10Price per unit
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30pPrice per unit
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£4.50Price per unit
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£3.30Price per unit
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£1.00Price per unit
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£2.10Price per unit
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£2.10Price per unit
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£1.30Price per unit
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£5.75Price per unit
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£1.95Price per unit
39p/100ml0 added
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£1.25Price per unit
69.4p/100g0 added
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85pPrice per unit
85p each0 added
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£1.50Price per unit
£1.50/10g