This recipe was created as part of the banquet for the coronation of Queen Elizabeth II in 1953, and has been a firm favourite ever since.
Ingredients
For the coronation chicken
- 1 tablespoon cooking oil
- 1 shallot – finely diced
- 2 teaspoons mild curry powder
- 1 bay leaf
- ¼ cup red wine
- ¼ cup water
- 2 teaspoons tomato paste
- 1 tablespoon lemon juice
- ¼ teaspoon brown sugar
- Salt and ground black pepper, to taste
- 200g mayonnaise
- 125g crème fraiche
- ½ cup finely chopped dried apricots
- 600g cooked chicken – shredded or diced
- 1 rib celery – sliced
- Lettuce leaves, to serve
- ¼ cup slivered almonds – toasted
- Pea shoots, to garnish (optional)
Method
For the coronation chicken
- Heat the oil in a small pan over a low heat. Add the shallot, curry powder and bay leaf and cook gently for 2 minutes.
- Add the red wine, water and tomato paste and bring to a gentle boil.
- Stir in the lemon juice and sugar and season to taste with salt and pepper.
- Simmer for 2 minutes until slightly reduced, then strain into a large bowl and leave to cool.
- When cooled, stir in the mayonnaise, crème fraiche and dried apricots.
- Add the chicken and celery and mix gently until well combined.
- To serve, arrange lettuce on a serving platter, top with the chicken mixture and sprinkle with the almonds. Garnish with the pea shoots, if desired.