A sweet and spiced chutney based sauce to go with the poached chicken.

Recipe:
Serves 1,
Chicken thigh on the bone, skinless – 1
Chicken drumstick, skinless – 1
Almond milk – 400ml
Ginger minced – 2tsp
Kaffir lime leaves – 4
Onion chopped – 1/2
Coriander cumin powder – 1tsp
Spiced apple and pear chutney – 1tbsp

Add the ginger, kaffir lime leaves and chicken pieces to the milk. Bring to a boil. Lower the heat and simmer for 40 minutes until the chicken is cooked. Once the chicken is cooked, take 100ml of the poaching milk. Saute the onion in this milk for 5 minutes until the onion starts to soften. Add another 100ml of the poaching milk to the onion mixture. Stir in the coriander cumin powder and the chutney. Cook on a gentle heat for 10 minutes. If you want a more of a lighter sauce, add any remaining poaching liquid. Serve the sauce with the cooked chicken pieces.

Original recipe:
Coronation Chicken by Paul Ainsworth