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Coronation Chicken (Pic)

posted by: canarybird on 06.25.2006 at 04:51 pm in Cooking Forum

Coronation Chicken

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I hope no one minds me putting this on its own thread. It's such a special dish and is a timely addition to a summer cold buffet table.

The recipe was invented by Constance Spry and served at the coronation luncheon of Queen Elizabeth II in 1953. I first tasted this dish at a catered dinner party in a private home one Christmas and as it was so good knew I had to find the recipe and try it myself.
Here's the link to the BBC website with the British version of the recipe using metric measure and amounts for 8 servings.
Below I've adjusted the quantities for four servings:

Coronation Chicken - Serves 4

2 1/2 lbs chicken (I use skinless breast) diced (1.150 kg)
1 TBS vegetable oil
1/2 small onion, finely chopped
1/2 TBS curry paste (or 1 TBS curry powder)
1/2 TBS tomato pure
1/4 cup (50 ml or 2 oz) red wine
1/2 bay leaf
2 TBS lemon juice
2 finely chopped apricot halves
1/2 cup mayonnaise (1/4 pint or 150 ml)
1/4 cup whipping cream (2 oz or 50 ml)
salt & pepper
watercress to garnish

1. Place the skinless, diced chicken on a grill pan or oven broiler tray and grill until cooked.

2. Heat the oil in a small saucepan, add the onion and cook until softened, about three minutes.

3. Add the curry paste or powder, tomato pure, wine, bay leaf and lemon juice.

4. Simmer, uncovered, for about 10 minutes until well reduced.

5. Strain and leave to cool.

6. Pure the chopped apricot halves in a blender or food processor or with a sieve.

7. Beat the cooled sauce into the mayonnaise with the apricot pure.

8. Whip the cream to stiff peaks and fold into the mixture.

9. Season, adding a little more lemon juice if necessary.

10.Fold in the chicken pieces, garnish with watercress and serve.

My Comments:

This is a good party dish as it can be served cold on a buffet table. I highly recommend it as I have seen how it looks at a party and how successful it was with the guests. Here are a couple of pics I took at a catered dinner party a couple of years ago. Sorry pic quality not good but I couldnt do better at the time as I was in the buffet lineup with a small camera.

Photo One Closeup
Photo Two dish in the centre back, in front of roses.

When I made this today I halved the above quantities for four as it was just for the two of us but I recommend not doing so. The sauce and apricot quantities were so small they were hard to work with when reducing sauce and whipping the cream.
Make it up for at least four servings.
I watered down the cream a bit with skim milk (my diet) and didnt strain the wine-tomato-curry sauce as it had all but reduced itself to nothing, so I left in the minced onions. The original recipe using all the whipped cream is fluffier than mine in the photo up in the title at the top.
I served it with rice and frozen peas. I was in a hurry as DH was waiting for a World Cup game to begin so I didnt make any special side dishes or salad today:-). Also I didn't find any watercress for the garnish but it didn't matter.

This is an ideal dish to serve guests at a buffet. We both gave it a thumbs up!

SharonCb

NOTES:

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clipped on: 07.06.2006 at 09:13 pm    last updated on: 07.06.2006 at 09:13 pm