A mildly-
spiced
chicken dish, popular in
Britain where it is often
found as a
filling for
sandwiches or served cold with
pasta as a
salad.
The
recipe was apparently invented for
Queen Elizabeth II's
coronation
in
1953 for part of the
royal wedding feast, by a
chef named
Constance Spry.
What follows is the classic Coronation Chicken recipe, but as with most
recipes, this is a guideline rather than a hard and fast rule.
Ingredients
Method
- Remove the flesh of the chicken from the bones and cut it into small bite-size pieces
- In a small saucepan, heat the oil, add the onion and cook until soft
- Add the curry paste, tomato purée, wine, bay leaf and lemon juice
- Simmer, uncovered, for 10 minutes or until well reduced
- Strain and leave to cool
- Purée the apricot halves and blend with the mayonnaise
- Beat the mayonnaise/apricot mixture into the cooled sauce
- Whip the cream until stiff and fold into the mixture
- Season with salt and black pepper and serve garnished with watercress