Proper coronation chicken

Proper coronation chicken

The original recipe for Coronation Chicken is almost completely different from the yellow sandwich filler we've become familiar with. This recipe from Lesley Holdship is based on the original recipe developed for the Queen's coronation.

Serves 6-8

Ingredients

2 small chickens from Wyndham House Poultry

Water and a little wine to cover

1 carrot, chopped

1 bouquet garni

4 peppercorns from Spice Mountain

Salt

For the sauce

1 tablespoon olive oil

1 onion, finely chopped

1 tablespoon curry powder

1 teaspoon tomato puree

125ml red wine from Borough Wines

125ml water

1 bay leaf

1 teaspoon sugar

1 lemon

2 tablespoon apricot puree

400ml mayonnaise

3 tablespoons cream, lightly whipped

Salt & pepper

Preparation Method

Place the chickens in a large pot, pour in enough water and wine to cover, add the carrots, bouquet garni, peppercorns and a few pinches of salt, then poach for 50 minutes, making sure that the liquid remains at a gentle simmer and doesn’t boil too rapidly. If the liquid reduces below the top of the chickens, top up with more water.

Remove the pan from the heat, but leave the chickens in the liquid until cooled. Joint the chickens, remove the bones and cut the meat into bite-sized chunks.

To make the sauce, gently fry the chopped onion until soft and translucent. Add the curry powder and fry for 3 minutes more. Add the tomato puree, wine, water and bay leaf, then add the sugar, a squeeze of lemon and a touch of seasoning. Simmer for 10 minutes to reduce the sauce. Strain, then leave to cool.

Add the mayonnaise and apricot puree to the sauce, adjust the seasoning to taste, then finish with the whipped cream. Add just enough sauce to the chicken pieces for a generous coating, garnish with a few slices of lemon, then serve with a herby rice salad.