Coronation Chicken recipe

Coronation Chicken was invented by Constance Spry and served at the Queen’s Coronation lunch in 1953. Here’s how to make it… 
 
Today we celebrate the 50th anniversary of the Queen’s Coronation. Why not celebrate the occasion by cooking up a feast fit for a Royal…

Ingredients (Serves 8):

2.3kg (5lb) chicken
1 tbsp vegetable oil
1 small, finely chopped onion
1 tbsp curry paste
1 tbsp tomato puree
100ml red wine
1 bay leaf
1/2 lemon juice
4 finely chopped apricot halves
300ml (1/2 pint) Mayonnaise
100ml (4 fl oz) whipping cream
Salt and pepper
Watercress to garnish

Instructions:

1. Skin the chicken and cut into small pieces and grill it until cooked.

2. In a small saucepan, heat the oil, add the onion and cook for about three minutes, until softened.

3. Add the curry paste, tomato puree, wine, bay leaf and lemon juice.

4. Simmer, uncovered, for about 10 minutes until well reduced.

5. Strain and leave to cool.

6. Puree the chopped apricot halves in a blender or food processor or through a sieve.

7. Beat the cooled sauce into the mayonnaise with the apricot puree.

8. Whip the cream to stiff peaks and fold into the mixture.

9. Season, adding a little extra lemon juice if necessary.

10. Fold in the chicken pieces, garnish with watercress and serve.


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