Coronation Chicken

Bahan-bahan

• 50g butter, softened

• 2 tsp medium curry powder

• Bunch fresh coriander, chopped

• 2kg free-range chicken

• 2 lemons, halved, plus extra

wedges to serve

• 2 handfuls watercress to serve

FOR THE CURRIED MAYONNAISE

• 4 medium free-range egg yolks (see tip)

• 11/2 tbsp white wine vinegar

• 100mI rapeseed oil

• 300ml light olive oil

• 4 tsp mild curry powder

• 140g mango chutneyO

• 1/4 tsp cayenne pepper

• 1 tsp tomato purée

• Juice 1/2 lemon, plus extra if needed

• 200g full-fat greek yogurt

Petunjuk

1 Heat the oven to 200C/180C fan/ gas 6. Mix the butter with the curry powder and a quarter of the chopped coriander. Season well. Ease your fingers under the breast skin of the chicken to loosen it. Work the butter under the skin, then put the chicken in a large roasting tin.

2 Squeeze the lemons over the chicken and put the squeezed halves in the cavity. Sprinkle with sea salt and freshly ground black pepper, then roast for I hour 10-15 minutes until the chicken is cooked through (the juices should run clear when you push a skewer into the thickest part of the thigh) and the skin is crisp. Set aside to cool.

3 Meanwhile, make the curried mayonnaise. Put the egg yolks and vinegar into a medium mixing bowl. Using an electric hand mixer, slowly beat in the oils on a medium speed until the oil and eggs emulsify. Once you've added all the oil and have a thick, glossy mayo, stir in the curry powder, mango chutney, cayenne, tomato purée. lemon juice and yogurt. Taste and season.

4 When the chicken is cool enough to handle, shred the meat from the carcass (don't forget the oysters on the back where the thigh meets the body) and put in a mixing bowl. When it's at room temperature, add the curried mayo and most of the remaining coriander. then mix. Taste; you may want to add a little more lemon and/or some pepper (see Make Ahead).

5 Put the chicken on a platter with the watercress. Garnish with lemon wedges and the remaining coriander leaves and serve straightaway. The coronation chicken and watercress are also great in a sandwich.

Catatan

The master recipe

SERVES 8. HANDS-ON TIME 45 MIN,

OVEN TIME 1 HOUR 15 MIN

Make up to a day ahead,

cover and chill. Add the

AHEAD

coriander just before

serving. Any leftovers will keep in

the fridge for 3-4 days.

Lightly whisk the leftover

egg whites and freeze

in a food bag for up to

3 months, labelled with the date

and the number of eggs.