Coronation Recipes

CORONATION CHICKEN

Steps:

• 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.

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE

Steps:

• Remove the skin and any bones from the chicken and cut into small pieces.
• Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
• Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
• Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
• Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
• Place the pureed apricots into a bowl and mix in the mayonnaise.
• Add the onion sauce and apricot jam and mix well.
• Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
• Season with salt & pepper and if necessary add a little extra Lemon Juice.
• Finally, fold in the chicken pieces coating them with the mixture well.
• Garnish with watercress and serve.
• Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.

CORONATION

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

CORONATION CHICKEN

Steps:

• Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
• Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
• For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
• Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
• To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

EASY CORONATION CHICKEN

Steps:

• Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
• Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.

CORONATION CHICKEN

Steps:

• 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.