Coronation Chicken
Cuisine of the United Kingdom 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 b
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 14 listed ingredients.
- Set aside about 45 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
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.
- 02
In a small saucepan, warm a small amount of vegetable oil.
- 03
Add the onion to the pan and cook gently until soft (about 3 minutes).
- 04
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.
- 05
Purée the chopped apricots in a blender or processor. Beat the cooled sauce into the mayonnaise with the apricot purée.
- 06
Whip the cream to stiff peaks, and fold into the mixture.
- 07
Season with salt and pepper, and a little lemon juice if necessary.
- 08
Fold in the chicken pieces, garnish with watercress, and serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.5, credited to James F. Carter; view original image record .
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