Coronation Chicken
This famous salad was invented by Constance Spry and served
at the Queen's Coronation lunch in 1953
Serves 8
Chicken - 1 x 2.3 kg (5 lb), poached
Vegetable oil - 1 tbsp
Onion - 1 small, finely chopped
Curry paste - 1 tbsp
Tomato purée - 1 tbsp
Red wine - 100 ml (4 fl oz)
Bay leaf - 1
Lemon - ½, juice only
Canned apricot halves - 4, drained, finely chopped
Mayonnaise - 300 ml (½ pint)
Whipping cream - 100 ml (4 fl oz)
Salt and pepper
Watercress - to garnish
Remove the flesh from the chicken and cut into small pieces.
In a
small saucepan, heat the oil, add the onion and cook for about
3 minutes, until softened. Add the curry paste, tomato puree,
wine, bay leaf and lemon juice. Simmer, uncovered, for about
10 minutes until well reduced. Strain and leave to cool.
Purée
the chopped apricot halves in a blender or food processor or
through a sieve. Beat the cooled sauce into the mayonnaise
with the apricot puree. Whip the cream to stiff peaks and fold
into the mixture. Season, adding a little extra lemon juice if
necessary. Fold in the chicken pieces.
Garnish with watercress to serve
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