Coronation Chicken?

Question

Looking for the recipe.

Answer 1

Coronation Chicken

INGREDIENTS
6 skinless, boneless chicken breast halves
1/3 cup sultana raisins
1 (1 pound) large mango, peeled, thinly sliced
2/3 cup mayonnaise
1 teaspoon mild curry powder
1 tablespoon mango chutney
1 teaspoon fresh lemon juice
1 pinch salt and ground black pepper
3/4 cup toasted cashews

DIRECTIONS
In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips.
In a large bowl, stir together chicken strips, raisins, and half of the mango.
In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in half the nuts. Transfer to a platter, and garnish with remaining mango strips and cashews.

Answer 2

1 tablespoon canola oil
1 medium onion, chopped
1 1/2 tablespoons curry powder
1/2 tablespoon tomato paste
1/2 cup red wine
1/2 cup water
1 bay leaf
1 pinch dried thyme
1 pinch oregano
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
1 tablespoon apricot jam, strained
6 cups chickens, cooked, shredded
1/4 cup currants (optional)
salt & pepper, freshly ground
2 tablespoons flat leaf parsley, chopped

Heat the oil in a medium stainless steel saucepan.
Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add the curry powder and cook for 2 minutes.
Stir in the tomato paste, then the wine, water and bay leaf and bring to a boil.
Add the thyme, oregano and 1/2 Tbsp of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.
Strain the sauce into a large bowl, pressing hard on the solids; let cool.
Add the mayonnaise, the jam and the remaining 1/2 Tbsp of lemon juice to the sauce. Fold in the chicken and currants, if using, and season with salt and pepper.
Refrigerate until chilled or for up to 1 day.
Sprinkle with the parsley and serve. NOTE: Since this is from a wine magazine, you didn't think they would leave out the best wine to serve with this meal, did you? Their recommendations: The sweet notes of apricots and currants point to a wine with some fruitiness and spice of its own.

Answer 3

Try the following

Coronation chicken 1.5kg/4lb free range chicken
4 spring onions, sliced
6 cloves garlic, peeled
1 tbsp sea salt
10 peppercorns
rice, cooked, to serve
For the sauce
1 tbsp vegetable oil
1 onion, chopped
1 tbsp curry powder
1 tbsp tomato purée
85ml/3fl oz red wine
150ml/¼pint water
1 bay leaf
salt and freshly ground black pepper
caster sugar
2 slices lemon
squeeze of lemon juice
425ml/15fl oz good mayonnaise
2 tbsp apricot purée
3 tbsp whipped cream

Method
1. Place the chicken in a tightly fitting saucepan, cover with water and add the spring onions, garlic, salt and peppercorns.
2. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and cut up into portions.
3. Meanwhile, make the sauce. Heat the oil over a medium heat, add the onion and cook gently for 2-4 minutes. Add the curry powder and cook for two minutes. Add the tomato purée, wine, water and bay leaf.
4. Bring to a boil. Season with the salt, pepper, sugar, lemon slices and juice. Reduce the heat and allow to simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and allow to cool.
5. Gradually fold in the mayonnaise and apricot purée, to the desired taste. You may want to add more lemon juice.
6. Fold in the whipped cream.
7. Arrange the portioned chicken on a large platter, pour the sauce over the top and serve immediately, with rice
or Coronation chicken
For the chicken
2 organic 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 4

http://www.pret.com/images/pdfs/Coronation_Chicken.pdf

Answer 5

try www.allrecipes.com

good luck !!!