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Old 06-21-2005, 05:05 AM   #1
Executive Chef
Join Date: Nov 2004
Location: Scotland
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Coronation chicken

This dish was ‘invented’ for the present Queen’s Coronation celebrations, way back in the early 50s! Tradition has it that it used curry to pay homage to the Indian sub-continental countries of the British Empire (now known as the Commonwealth) This is a popular salad staple here in the UK – so popular that many of the supermarket chains sell Coronation chicken sandwiches! It is a popular summer lunch item, or a smaller amount, without the rice salad, is served a a starter.

These are the amounts I use for 6-8 servings
2 small chickens
1 carrot, cut into chunks
1 bouquet garni
Pinch of salt
3-4 peppercorns
300ml white wine
Cream curry sauce.
1 tbsp sunflower oil
½ small onion, chopped
1 tbsp mild curry powder (use a slightly stronger powder if you so desire, although the curry taste would then overwhelm the rest of the ingredients!)
1 heaped tsp tomato purée
100ml red wine
1 bay leaf
Salt and freshly ground pepper
Pinch of sugar
2 slices lemon, plus squeeze of lemon juice
300g mayonnaise
1-2 tbsp apricot jam
50ml double cream, lightly whipped

Put the chickens in a casserole large enough to hold them. Add the carrot, bouquet garni, salt, peppercorns and wine, and enough water to just cover. Bring to the boil, cover, reduce to a gentle simmer and poach for 40 minutes or until tender. Leave to cool in the liquid; this takes some time, so you could even leave them overnight.
To make the sauce, heat the oil in a saucepan over a medium heat, add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for 1-2 minutes. Add the tomato purée, wine, bay leaf and 100ml water. Bring to the boil, add salt, pepper and sugar to taste, the lemon slices and juice. Simmer, uncovered, for 5-10 minutes. Strain and leave to cool. Remove the lemon slices.
Add the curry mix to the mayonnaise, a little at a time, then add apricot jam to taste. Adjust the seasoning. Stir in 2-3 tbsp of the whipped cream. Take half the sauce and mix with the remaining whipped cream.
Joint the chickens, removing the bones with care, and cut the meat into bite-sized pieces.
Mix the chicken with the creamier half of the curry sauce. Arrange on a dish and coat with the extra curry sauce. Serve with a rice salad.

Rice salad
Rinse 250g white, long grain rice, place in a pan, cover with cold water, add 1 tsp salt and bring to the boil. Cook for 5 minutes, then add 200g frozen petits pois and cook for 5 minutes more. Drain in a colander and refresh under cold water.
Leave to cool fully. Meanwhile, whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, ½ tsp Dijon mustard and some seasoning. Tip the rice and peas into a bowl, stir in ½ diced cucumber, a 20-30 g, chopped, and the dressing. Serve.


Ishbel is offline   Reply With Quote
Old 06-21-2005, 07:24 AM   #2
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Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
The chicken part looks quite tasty. I can see how it would be a regular summer thing. I'm sort of wishing I'd had this last night, I'd have done the chicken part and finished it off for dinner tonight. Since I am out of ideas today, I think we will be ending up with pizza instead!

You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 06-21-2005, 08:29 AM   #3
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Join Date: Nov 2004
Location: Scotland
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I had an elderly friend come for supper last night. It's the sort of food she likes to eat. Not too spicy, but more interesting than just cold cooked chicken!
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Old 06-21-2005, 08:53 AM   #4
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Join Date: Apr 2004
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It definitely sounds interesting (and good)! I love the stories you tell with your recipes. It makes them even better.

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Old 06-21-2005, 09:20 AM   #5
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Oh, Barbara - aren't you NICE to say so.... Never too sure whether people find my recipes interesting or not - or whether my comments add 'colour' to them!!!
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