The original coronation chicken recipe, conceived by Rosemary Hume for Elizabeth II's Coronation lunch in 1953.
Serves 6 - 8
Poach two young roasting chickens with carrot, bouquet garni, salt and peppercorns in water and a little wine, as well as enough barely to cover, for about 40 minutes or until tender.
Allow to cool in the liquid. Joint the birds, removing the bones with care.
Cream of curry sauce:
Ingredients
1 tbsp oil
50g/2oz onion, finely chopped
1 dessert spoon curry powder
1 good tsp tomato purée
1 wineglass red wine
¾ wineglass water
A bay leaf
Salt, sugar, a touch of pepper
A slice or two of lemon and a squeeze of lemon juice
1-2 tbsp apricot purée 450ml/¾ pint mayonnaise
2-3 tbsp lightly whipped cream
• Heat the oil, add onion, cook gently for 3-4 minutes, add curry powder. Cook again for 1-2 minutes.
• Add purée, wine, water and bay leaf. Bring to boil, add salt, sugar to taste, pepper, and the lemon and lemon juice. Simmer with the pan uncovered for 5-10 minutes.
• Strain and cool. Add by degrees to the mayonnaise with the apricot purée to taste.
• Adjust seasoning, adding a little more lemon juice if necessary. Finish with the whipped cream. Take a small amount of sauce (enough to coat the chicken) and mix with a little extra cream and seasoning.
• Mix the chicken and the sauce together, arrange on a dish, coat with the extra sauce.