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    Coronation Chicken

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    Coronation Chicken

    • Preparation time: 50 minutes, plus cooling
    • Cooking time: 40 minutes for the chicken
    • Total time: 1 hour 20 minutes, plus cooling overnight 25 minutes

    Serves: 6 - 8


    • Cream of Curry Sauce
    • 1 tbsp sunflower oil
    • ½ small onion, chopped
    • 1 tbsp mild curry powder
    • 1 heaped tsp tomato purée
    • 100ml red wine
    • 1 bay leaf
    • Salt and freshly ground pepper
    • Pinch of sugar
    • 2 slices lemon, plus squeeze of lemon juice
    • 300g mayonnaise
    • 1-2 tbsp apricot jam
    • 50ml double cream, lightly whipped
    • 2 small chickens
    • 1 carrot, cut into chunks
    • 1 bouquet garni
    • Pinch of salt
    • 3-4 peppercorns
    • 300ml white wine
    • Rice salad
    • 250g white, long grain rice
    • 200g frozen petits pois
    • 3 tbsp olive oil
    • 1 tbsp white wine vinegar
    • A pinch of salt
    • ½ tsp Dijon mustard
    • ½ diced cucumber
    • 20g pack parsley


    1. Put the chickens in a casserole large enough to hold them. Add the carrot, bouquet garni, salt, peppercorns and wine, and enough water to just cover. Bring to the boil, cover, reduce to a gentle simmer and poach for 40 minutes or until tender. Leave to cool in the liquid; this takes some time, so you could even leave them overnight.
    2. To make the sauce, heat the oil in a saucepan over a medium heat, add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for 1-2 minutes. Add the tomato purée, wine, bay leaf and 100ml water. Bring to the boil, add salt, pepper and sugar to taste, the lemon slices and juice. Simmer, uncovered, for 5-10 minutes. Strain and leave to cool. Remove the lemon slices.
    3. Add the curry mix to the mayonnaise, a little at a time, then add apricot jam to taste. Adjust the seasoning. Stir in 2-3 tbsp of the whipped cream. Take half the sauce and mix with the remaining whipped cream.
    4. Joint the chickens, removing the bones with care, and cut the meat into bite-sized pieces.
    5. Mix the chicken with the creamier half of the curry sauce. Arrange on a dish and coat with the extra curry sauce. Serve with a rice salad.
    6. For the rice salad - rinse 250g white, long grain rice, place in a pan, cover with cold water, add 1 tsp salt and bring to the boil. Cook for 5 minutes, then add 200g frozen petits pois and cook for 5 minutes more. Drain in a colander and refresh under cold water. Leave to cool fully. Meanwhile, whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, ½ tsp Dijon mustard and some seasoning. Tip the rice and peas into a bowl, stir in ½ diced cucumber, a 20g pack parsley, chopped, and the dressing. Serve.

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