Recipie for Coronation Chicken?

Answer 1

For the chicken
2 chickens
2 carrots, chopped
2 onions, quartered
roughly chopped leek or celery
1 large bouquet garni
For the sauce
60g/2oz chopped onion
1 tbsp sunflower oil
2 tsp mild or medium curry powder
1 heaped tsp tomato purée
100ml/3½fl oz red wine
60ml/2fl oz water
1 bay leaf
1 slice of lemon
dash of freshly squeezed lemon juice
6 dried apricots
450ml/¾ pint mayonnaise
3 tbsp lightly whipped cream
salt
freshly ground black pepper
pinch of sugar
To garnish
a little paprika or cayenne pepper
chopped parsley or sprigs of curly parsley

Method
1. First poach the chicken. Put them whole into two pans and divide the other ingredients between the two. Pour in enough water to just cover the chicken, then bring to the boil. Simmer very gently for around 60 minutes, depending on the size, until cooked right through.
2. Take off the heat and leave to cool in the poaching liquid. When cool reserve the poaching liquid to use as chicken stock in other dishes.
3. To make the coronation sauce, begin by softening the onion in the oil without browning. Add the curry powder, tomato purée, wine, water, bay leaf, lemon slice and juice. Simmer uncovered for 5-10 minutes or until reduced by about half, then strain and leave to cool.
4. Put the apricots in a pan with barely enough water to cover and simmer until very tender. Liquidise, adding a little extra water if needed. Leave to cool.
5. Mix the mayonnaise with the strained curry sauce and the apricot purée and some salt, pepper and sugar (if needed) to taste. Fold in the whipped cream.
6. Strip the meat from the cold, poached chickens and tear into bite-sized pieces. Toss in enough of the flavoured mayonnaise to coat nicely.
7. Arrange on a plate, garnish with a sprinkling of cayenne or paprika and parsley and serve.

Answer 2

1

Answer 3

The Classic Coronation Chicken Recipe

The famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953.

INGREDIENTS:

1 x 5 lb (2.3 kg) Chicken, poached
1 tbsp Vegetable Oil
1 Small Onion
1 tbsp Curry Paste
1 tbsp Tomato Puree
4 fl oz (100 ml) Red wine
1 Bay Leaf
Juice from 1/2 Lemon
4 Canned Apricot Halves
1/2 pint (300 ml) Mayonnaise
4 fl oz (100 ml) Whipping Cream
Salt & Pepper
Watercress to garnish

METHOD:

Remove the skin from the Chicken and cut into small pieces. Place under the grill and cook until golden brown. Allow to cool.

Meanwhile, finely chop the Onion. Heat up the Vegetable Oil in a small saucepan and add the Onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent. Add to this the Curry Paste, Tomato Puree, Red Wine, Bay Leaf and the Lemon juice.

Lower the heat and simmer uncovered for about 10 minutes until reduced. Strain the contents and leave to sauce to cool.

Finely chop the Apricot Halves and puree them through a sieve or with a blender. Place into a bowl and mix in the Mayonnaise. Add the cooled down sauce and mix well. Whip the Cream to stiff peaks and fold this also into the mixture. Season with Salt & Pepper and if necessary add a little extra Lemon Juice.

Finally, fold in the grilled Chicken pieces coating them with the mixture well.

Garnish with Watercress and serve.

Serves 8 as a Salad.

Based on the Coronation Chicken recipe in:
The Constance Spry Cookery Book
by Constance Spry & Rosemary Hulme (1956).

Answer 4

My recipe is a bit different to that.

Left over chicken chopped into dice.
Mix some mayonnaise with some whipped cream and
curry paste to taste then add
Apricot jam just a teaspoon or two
Salt and pepper.

Mix all together. My Mum used to add chopped grapes sometimes as well.

Answer 5

If it is for a sandwich, most people just add mayonnaise flavoured with curry paste to chopped cooked chicken

Answer 6

COOKED CHICKEN CHOPPED MAYONNAISE CHOPPED APRICOTS CURRY POWDER (COOK OFF CURRY POWDER IN A LITTLE WATER IN MICROWAVE FOR I MIN BEFORE ADDING TO MAYO SO IT DOESN'T TASTE POWDERY, 6oz chicken 4 tablespoons mayo 1 teaspoon curry powder

Answer 7

think its mayo with curry powder......

Answer 8

www.allrecipes.com