Coronation Chicken Q E 1953 |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Coronation Chicken was invented by Constance Spry and served at the Queen's Coronation lunch in 1953... Basically it's a curried chicken salad....My Grandmother was fond of serving this at ladies luncheon... I created my own version when I was a new bride. Read more . It's easier and less fattening. Ingredients:
original coronation chicken |
2.3kg (5lb) chicken |
1 tbsp vegetable oil |
1 small, finely chopped onion |
1 tbsp curry paste |
1 tbsp tomato puree |
100ml red wine |
1 bay leaf |
1/2 lemon juice |
4 finely chopped apricot halves |
300ml (1/2 pint) mayonnaise |
100ml (4 fl oz) whipping cream |
salt and pepper |
watercress to garnish |
my easy coronation chicken |
1 lb cooked chicken meat |
2 stalks celery, chopped (optional) |
1-2 eating apples, peeled and chopped coarse |
1-2 tbs curry powder |
1/2 cup real mayonnaise |
Directions:
1. Original Coronation Chicken
2. 1. Skin the chicken and cut into small pieces and grill it until cooked.
3. 2. In a small saucepan, heat the oil, add the onion and cook for about three minutes, until softened.
4. 3. Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
5. 4. Simmer, uncovered, for about 10 minutes until well reduced.
6. 5. Strain and leave to cool.
7. 6. Puree the chopped apricot halves in a blender or food processor or through a sieve.
8. 7. Beat the cooled sauce into the mayonnaise with the apricot puree.
9. 8. Whip the cream to stiff peaks and fold into the mixture.
10. 9. Season, adding a little extra lemon juice if necessary.
11. 10. Fold in the chicken pieces, garnish with watercress and serve.
12. ........................................................................................
13. My Easy Coronation Chicken
14. Chop up the chicken meat and add all the other ingredients to it. Watercress is so hard to find, I just use fresh sprouts or lettuce.
15. Serve as a sandwich or a nice cold salad. It's really nice for girlfriend luncheons, tea, and picnics.
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