Ingredients Jump to Instructions ↓

  1. Coronation Chicken

  2. 2 young roasting chickens

  3. 1 carrot

  4. bouquet garni

  5. salt to taste

  6. 3-4 peppercorns

  7. water and wine

  8. cream of curry sauce (recipe follows)

  9. In a large pot, place chickens, carrot, bouquet garni, salt and peppercorns in enough water and a little wine to barely cover.

  10. Bring to a simmer and poach for 40 minutes or until tender.

  11. Cool in the liquid and then remove chicken and cut up, discarding

  12. skin and bones. Cut meat into cubes or pieces. Mix chicken with

  13. enough of the curry sauce to moisten. Serve arranged on a platter

  14. and topped with remaining sauce.

  15. Cream Curry Sauce

  16. 1 tbsp. oil

  17. 1/4 cup chopped onion

  18. 1 tbsp. curry powder

  19. 1 tbsp. tomato puree or paste

  20. 3/4 cup red wine

  21. 1/2 cup water

  22. 1 bay leaf

  23. salt, sugar and black pepper to taste

  24. 2 slices of lemon and a squeeze of lemon juice

  25. 3/4 pint mayonnaise (British pint)

  26. 1-2 tbsp. apricot puree

  27. 3 tbsp. lightly whipped cream plus a little extra

  28. Heat the oil in a large skillet over medium heat. Add the onion

  29. and cook gently 2-4 minutes. Add the curry powder and cook for two

  30. minutes. Add tomato puree and wine, water, bay leaf. Bring to a

  31. boil. Season with the salt, sugar black pepper, lemon slices and juice. Simmer, uncovered for 5-10 minutes. Strain and cool. Add

  32. mayonnaise gradually with apricot puree to taste. adjust seasonings.

  33. Add more lemon juice if desired. Stir in whipped cream. Use as

  34. mentioned above.


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