Made By Mesh Coronation Chicken

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Article by Oomesh Nana

What a beaut of a recipe! I particularly enjoy this stuffed into a toasted pita, sometimes with grated cheddar too! I really enjoy the toasted flaked almonds in here – such a delightful crunch!

  • 4 free-range chicken breasts, skinned and deboned
  • 1 small onion, peeled and finely chopped
  • 1 level tablespoon mild curry powder
  • 1 tablespoon tomato puree
  • ¼ cup (60ml) white wine
  • 4 apricot halves, finely chopped
  • 300ml mayonnaise
  • Salt & freshly cracked pepper to taste
  • Watercress/gem lettuce, to garnish
  • 50g toasted flaked almonds
  • 2 tablespoons (30ml) apricot jam
  • 1 tablespoon sunflower oil
  • Salad leaves to serve

Place the chicken breasts into a medium-sized saucepan, half-filled with hot water from a recently boiled kettle. Poach for 7-9 minutes or until tender and cooked. Drain and cut into cubes. Set aside.8-1

In a small pan, heat the oil and fry the onion until soft. Add the curry powder, tomato puree, apricot jam and white wine. Bring to a simmer and cook for about 5 minutes. Add the apricots and mayonnaise, followed by the chicken. Stir to combine.

Arrange the salad leaves on a platter and tumble over the chicken mixture. Sprinkle over the toasted almond flakes and top with watercress or gem lettuce if using. Serve.

About Mesh:
“My hands interpret my soul’s craving.” ~ Oomesh Nana

Born with a passion for food, Oomesh, also known as Mesh, is a natural cook, teacher, inspirer and Chef. Mesh was inspired into the world of culinary by family and close friends, and has been playing, cooking, experimenting and creating from the age of 12.

His passion for teaching, sharing and inspiring have led him to become a world-class instructor in the culinary field. A true natural in any kitchen, Mesh enchants people with his simple, easy-to-cook and fuss-free approach to food. A strong believer in good quality, fresh, local ingredients, Mesh is always inspired to try new and creative ways to make food taste WOW – by showcasing the ingredients in their simplest and most basic forms.

Born in East London, South Africa, Mesh has published 2 recipe books and runs cooking classes/demonstrations here in Xi’an.  He is a qualified Chef and Graphic Designer and currently an English language teacher.