I really wanted to get this recipe up for the Diamond Jubilee but one thing led to another and I never got round to making it however I did make it for the girls birthday party when we had the family over and I’m so pleased I gave it a go because it was a roaring success.
First, it’s a really easy recipe to follow as you’d expect to find here on Mari’s World. Second it’s delicious and third it can be prepared in advance! What’s not to like about it?
This is excellent buffet food to feed lots of people and to make it more economical I used a mixture of chicken pieces, trays of thighs for a couple of pounds together with breast which is more expensive.
The recipe was created in 1953 by the Cordon Bleu school of cookery in London in honour of the Queen’s Coronation, I can remember this recipe in my first cookery book The Dairy Book of Family Cookery which I still have and use today. Mum used to make it frequently when she ran her outside catering business back in the 80’s so a staple of my childhood as there would always be some leftovers for us to finish off.
Coronation Chickenserves 6/8 2k (5lbs) cooked chicken 125g spring onions (or onion) 1 tbsp sunflower oil 1 tbsp mild curry paste 150 ml red wine grated zest and juice of 1 lemon 1 tbsp tomato puree 2 tbsp apricot jam (or canned apricots if you have them) 300 ml mayonnaise 150 plain yoghurt (or whipping cream) salt and pepper Rocket to garnish (or cucumber/watercress)
I bought trays of chicken thighs, drumsticks and breasts and put them in the oven to cook for about half an hour – test with a skewer to make sure no red juices run from the thickest parts. I let the chicken cool and then stripped the meat from the bone.
Heat the oil in a small frying pan and add the onions to soften for a couple of minutes, stir in the curry paste and cook stirring for 1 minute.
Add the red wine, lemon zest and juice and tomato puree. simmer, uncovered stirring for about 5 minutes or until reduced to 4 tbsps.
Add the apricot jam, mayonnaise and yoghurt. Season with salt and pepper and stir well to blend evenly. The mixture should be a coating consistency and be the colour of pale straw.
Add the chicken pieces to the mayo mixture and stir to coat evenly.
That is it! I placed mine on this bamboo platter I bought years back from The Pampered Chef and added a bit of rocket around the edge to break up the colour“This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh.”