RCI-MT.004.0293.001
Coronation Chicken
thumb 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.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyadvanced
Ingredients
- One 2.3kg / 5lb chicken1 unitpoached (you can use other pre-cooked chicken e.g. roast)
- 1 tbsp
- onion1 smallfinely chopped
- 1 tbsp
- 1 tbsp
- 100 ml
- 1 unit
- The juice of half a lemon1 unit
- apricot halves4 unitfinely chopped
- 300 ml
- 100 ml
- 1 unit
- Watercress to garnish1 unit
Method
1
Poach the chicken in gently simmering water for approximately 1 hour until fully cooked and tender, then remove from heat and allow to cool slightly before shredding the meat into bite-sized pieces, discarding the skin and bones.
2
Heat the vegetable oil in a heavy-bottomed saucepan over medium heat, then add the finely chopped onion and sauté gently for 2-3 minutes until softened but not coloured.
3 minutes
3
Stir in the curry paste and tomato purée, mixing well to combine, then cook for 1-2 minutes to mellow the raw spice flavours.
2 minutes
4
Pour in the red wine and add the bay leaf, then simmer over medium heat for 5-7 minutes until the mixture reduces slightly and the alcohol evaporates.
6 minutes
5
Remove from the heat and stir in the lemon juice and finely chopped apricot halves, then set aside to cool to room temperature.
10 minutes
6
Once cooled, strain the mixture through a fine sieve into a bowl, pressing gently on the solids to extract flavour while leaving the larger pieces behind.
7
Fold the mayonnaise into the cooled curry mixture until well combined, then gently whip the whipping cream to soft peaks and fold it into the sauce in two additions.
8
Add the shredded chicken to the coronation sauce and fold gently until every piece is well coated, then season to taste with salt and pepper.
9
Arrange the coronation chicken on a serving platter and garnish generously with fresh watercress before serving at room temperature or chilled.