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Coronation Chicken

  • 8
Coronation Chicken

This recipe is Copyright from Good Housekeeping Cookery Book.


  • 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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