Coronation Chicken

Method

1. Put 150 g of chicken breast in a small saucepan, cover with cold water by 2 cm and add a good pinch of salt. Bring to the barest simmer, then cover and cook very gently for 12–15 minutes, until the breast is firm and opaque right through. Take the pan off the heat and leave the chicken to cool in its liquid so it stays juicy.
2. Meanwhile, warm 1 tsp of sunflower oil in a small frying pan over a low-medium heat and cook 2 tbsp of finely chopped onion for 3 minutes, until soft and translucent but not coloured. Stir in 1 tsp of mild curry powder and fry for 1 minute, until it smells toasted.
3. Add 1 tsp of tomato purée, 2 tbsp of red wine, 2 tbsp of water and 1 bay leaf. Simmer gently for 5–8 minutes, stirring now and then, until the mixture has reduced to a thick, glossy paste that leaves a trail on the pan.