My go-to meal is cold curried chicken recipe from my much beloved aunt (not coronation chicken, but that’s nice too) served with rice salad. I cook the rice and the chicken mix the evening before when it’s cool enough and then leave in the fridge overnight. Exact quantities are not my thing - adjust quantities to taste. It’s a great picnic favourite.
AUNTIE WIN’S COLD CURRIED CHICKEN
Rub chicken bits (breast, thigh, on or off bone) with curry powder. Brown in oil and then remove from pan. Chop some onions and sweat in oil in the same pan till transparent. Add a tablespoon or so of curry powder depending on how spicy you like curry. Add some flour to soak up the oil and fry for a couple of minutes. Add a bit of tomato paste. Keep pan on heat and add water until the flour/onion mixture thickens a bit. Put chicken bits in and simmer for 20-30 mins depending on the size of the chicken bits. Add water if it gets too gloopy, but don’t end up with it wet. Pull chicken meat off bone if using thighs. Taste and add salt if necessary. Remove from heat and chill.
Chop a cucumber into bit sized bits. Stir yoghurt, double cream and cucumber into the cold chicken gloop.
RICE SALAD
Boil some brown rice until nearly ready. Lob in some peas/sweet corn/diced carrot mix from the freezer. Br8ng back to the boil and simmer for a minute or so. Drain the rice, return to the pan, and then pour over a couple of tablespoons of extra virgin olive oil and a tablespoon or so of white wine vinegar. Alternatively, use home-made French dressing. Cover with cling film and chill.