Coronation Chicken
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Preparation time:
50 minutes, plus cooling
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Cooking time:
40 minutes for the chicken
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Total time:
1 hour 20 minutes, plus cooling overnight
Ingredients
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Cream of Curry Sauce
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1 tbsp sunflower oil
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½ small onion, chopped
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1 tbsp mild curry powder
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1 heaped tsp tomato purée
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100ml red wine
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1 bay leaf
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Salt and freshly ground pepper
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Pinch of sugar
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2 slices lemon, plus squeeze of lemon juice
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300g mayonnaise
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1-2 tbsp apricot jam
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50ml double cream, lightly whipped
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2 small chickens
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1 carrot, cut into chunks
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1 bouquet garni
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Pinch of salt
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3-4 peppercorns
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300ml white wine
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Rice salad
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250g white, long grain rice
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200g frozen petits pois
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3 tbsp olive oil
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1 tbsp white wine vinegar
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A pinch of salt
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½ tsp Dijon mustard
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½ diced cucumber
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20g pack parsley
Method
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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.
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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.
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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.
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Joint the chickens, removing the bones with care, and cut the meat into bite-sized pieces.
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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.
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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.
Comments
Glossary
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Apricot
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Bay leaves
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Black pepper
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Boil
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Bouquet garni
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Carrot
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Casserole
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Chicken
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Chop
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Chunks
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Coat
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Colander
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Cream
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Cucumber
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Curry powder
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Drain
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Dressing
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Heat
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How to Cook Rice | Types of Rice | Waitrose
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Jam
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Joint
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Lemon
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Lemon juice
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Mayonnaise
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Mix
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Mustard
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Oil
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Onion
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Parsley
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Peas
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Pinch
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Poach
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Refresh
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Rinse
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Salt
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Simmer
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Slice
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Squeeze
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Stir
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Strain
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Sugar
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Tender
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Tomato products
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Vinegar
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Whip
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Whisk
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Wine
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This recipe was first published in May 2005.
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