How to make Coronation Chicken

[ian.miller]

Hi,

I love Coronation Chicken as a sandwich filler but the ones int eh supermarkets often have too much mayo, whereas I'm all for more chicken :)

But how do you make it at home? anyone got any receipes or secret ingredients of their own that are same/better than shop bought.

Cheers

[Cetti]

Coronation Chicken

Ingred  - 5lb chicken, poached, 1tablsp vegetable oil, 1 small onion, finely chopped, 1tablsp curry paste, 1tablsp tomato pur�e, 100ml red wine, 1 bay Leaf, � lemon, juice only, 4 apricot halves, drained and finely chopped, 300ml mayonnaise, 100 ml whipping cream, salt and pepper. Watercress to garnish.


� Skin the chicken and cut into small pieces.
In a small saucepan heat oil, add onion and cook for about 3 mins till soft. Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer uncovered for about 10 mins until well reduced. Strain and leave to cool.
� Pur�e the chopped apricots in a blender or processor. Beat the cooled sauce into the mayonnaise with the apricot pur�e.
� Whip the cream to stiff peaks and fold into mixture. Season, adding a little lemon juice if necessary.
� Fold in the chicken pieces, garnish with watercress and serve.



This is the original recipe invented by Constance Spry and served at the Coronation lunch in 1953 � and serves 8.

[Babette]

I thought Constance Spry was the florist??

[arthurstace]

She was both florist and cook.

[ian.miller]

thanks for your answers to this!, sounds a bit of a faf to do if I want to make a packed lunch for work but I'll give it a go for a picnic I think.

Again, thanks,

[Cetti]

ian, I'll have you know it took me nearly 20 minutes to type out that recipe - 'faf' indeed  :-)

I did find a sandwich recipe today, so if you wish (and are not rude) I'll type it out for you. Let me know , please.

[ian.miller]

20mins - you are dedicated answerbank answerer!

Far from rude (did you think I had been?), would be most appreciative of a sandwich style recipe.

Thanks

[Cetti]

Ok ian, here we go for part two.  I gave you the original recipe, this is one from Hugh Fearnley-Whittingstall. This recipe serves 2-3 as a light lunch or picnic, but is easily adapted for your sandwiches ;-)

 

Ingreds   -  2tabsp good, spicy fruit chutney, 1 tbsp good Madras curry paste or powder, 100g Greek yogurt, 100g mayonnaise, 500g, leftover cooked chicken, turkey etc.

To serve - 50g flaked almonds, toasted till golden, chopped fresh chives or fresh coriander - or both.

Method - Mix together chutney, curry paste, yogurt and mayonnaise in a large bowl, then add the cold chicken and toss together. Chill for a couple of hours. Just before serving spread the dressed chicken in a deep dish and scatter over the toasted almonds and chopped herbs.

[nfn]

Cetti, you star. Guess what we're having for lunch this weekend?
ian.miller, why didn't you cut/paste onto word? It took all of 30 seconds! You 'nana! lol :~D