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Coronation Chicken | Mary Biever | One Writing Mother

Coronation Chicken

What fun the Diamond Jubilee is to watch! Queen Elizabeth has weathered storms, maintained her dignity, and dutifully served as queen.

Twenty-six years ago, when I was a student studying in England, I participated in an Adopt-a-Family program where I got to spend time with a British couple. Douglas and Elizabeth Allam welcomed me into their home and shared parts of British culture with me that I could not have gotten from studying a book.  The Allams were a proper Tory retired couple who had lived a rich life including spending time in India with Douglas’s business ventures. Elizabeth was infamous for her wonderful curry dinners.

Elizabeth shared my passion for cooking and shared British recipes with me. One of those recipes she shared was called Coronation Chicken. She told me it was a chicken dish that was developed for the coronation of Queen Elizabeth. It’s a chilled chicken curry dish with an apricot base. After Elizabeth made it for me and I loved it, she shared the recipe with me. I’ve enjoyed making it for the past 26 years.

In honor of Queen Elizabeth’s jubilee, I decided to share the recipe on my blog:

Coronation Chicken

  • 2 roasting chickens
  • water and a little wine to cover
  • Bouquet garni (1/2 bay leaf, 3-4 stems of parsley, spray of thyme)
  • Salt
  • 3-4 peppercorns
  • 1 carrot
  • Cream of Curry sauce

Poach the chickens with carrot, bouquet garni, salt, peppercorns in water and wine for 40 minutes until tender.  Cool and bone.  Prepare sauce and mix with chicken.

Cream of Curry Sauce

  • 1 T. oil
  • 2 oz. Chopped onions
  • 1 tsp. Curry powder
  • 1 tsp. Tomato puree
  • 1 wineglass red wine
  • ¾ wineglass water
  • 1 bay leaf
  • salt, sugar and pepper to taste
  • lemon slice
  • 1-2 T apricot puree
  • ¾ pint mayonnaise
  • 2-3 T whipped cream

Heat oil and add onion.  Cook 3-4 minutes.  Add curry powder.  Cook 1-2 minutes.  Add puree, wine, water and bay leaf.  Boil.  Add salt, sugar to taste, pepper, lemon, lemon juice and simmer 5-10 minutes.  Strain and cool.  Add by degrees to mayonnaise with apricot puree to taste.  Adjust seasoning and add more lemon juice if necessary.  Finish with whipped cream.  Take small sauce and mix with a little extra cream and seasoning.  Serve on top of rice salad with peas, cucumber and herbs in French dressing.  (Green peppers, celery, apples and tomatoes can also be used.)

 


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