Coronation Chicken
Coronation chicken was apparently created by Florist Constance Spry and Rosemary Hume for the banquet of the coronation of Queen Elizabeth II in 1953—see Wikipedia's article on Coronation Chicken for more information. Although prevailingly more recent preparations often prescribe the addition of raisins, with which many will be more familiar, the following recipe is based on the "official" recipe published in 1956:
Source and licence
"Coronation Chicken" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Coronation_Chicken, revision 4517533), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Coronation_Chicken&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517533
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United Kingdom. Associated with United Kingdom by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 ea. (2.3 kg / 5 lb) chicken, poached (or other cooked chicken)
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 tbsp curry paste
- 1 tbsp tomato purée
- 100 ml red wine
- 1 bay leaf
- ½ ea. lemon, juiced
- 4 apricot halves, finely chopped
- 300 ml (½ pint) mayonnaise
- 100 ml (4 fl oz) whipping cream
- Salt
- Pepper
- Watercress to garnish
Method
- Skin the chicken if needed, and cut it into small pieces. Traditionally the chicken is cooked whole in advance, but alternatively you can use raw chicken and grill the chicken pieces at this point.
- In a small saucepan, warm a small amount of vegetable oil.
- Add the onion to the pan and cook gently until soft (about 3 minutes).
- Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer uncovered for about 10 minutes until well-reduced. Strain and leave to cool.
- Purée the chopped apricots in a blender or processor. Beat the cooled sauce into the mayonnaise with the apricot purée.
- Whip the cream to stiff peaks, and fold into the mixture.
- Season with salt and pepper, and a little lemon juice if necessary.
- Fold in the chicken pieces, garnish with watercress, and serve.