Allyson Gofton

Coronation Chicken

Serves: 8


1 chicken about 1.6kg

2 celery sticks

1 onion, peeled and chopped

1 bouquet garni

1/2 tspn salt

1/2 tspn balck peppercorns

125 grams dried apricots

1 tspn oil

2 shallots, peeled and finely chopped

2 tsp mild curry powder

2 tsp tomato paste

100 ml red wine

1 bay leaf

2 lemon slices

450 ml thick mayonnaise

30 ml double cream

1 tblsp lemon juice

coriander sprigs to granish


1.  Place the chicken in a pan with the celery, onion, bouquet garni, salt and peppercorns. Pour in enough cold water to just cover the chicken thighs. Cover, slowly bring to the boil and simmer for 1 hour. Transfer chicken to a bowl; strain the stock over and cool quickly.

2.  Soak the apricots in boiling water to cover.

3.  Heat the oil in a pan and fry the shallots for 1 minute. Add the curry powder, fry for 2-3 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine, 100ml water, bay leaf and lemon slices. Simmer for 15 minutes, then sieve.

4.  Put the apricots and soaking liquid in a pan. Simmer for 15 minutes until soft. Drain and puree in a blender or food processor.

5.  Cut the chicken into strips, discarding the skin and bones. Mix the mayonnaise with 3-4 tblsp curry sauce, 4-5 tblsp apricot puree, the cream and lemon juice.

6.  Toss the chicken with some of the curry mayonaise. Garnish with coriander and serve with the rest of the sauce.

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This recipe is Copyright from Good Housekeeping Cookery Book.