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Home » Coronation Chicken Recipe

Coronation Chicken Recipe

Image of a chef holding a hot bowl

Coronation Chicken Recipe

In the 1950s, this was served with a cold salad of rice and peas. Now, this is very popular as a sandwich filler.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Chicken

Ingredients
  

  • 2 tablespoons Butter
  • 1 Onion small, chopped finely
  • 1 tablespoon Curry Powder
  • 1 tablespoon Tomato Paste
  • ½ cup Red Wine
  • 1 Bay Leaf
  • ½ Lemon
  • 2 tablespoons Apricot Jam
  • 5 oz Whipping Cream
  • 10 oz Mayonnaise
  • Chicken cooked

Instructions
 

  • Peel and chop the onion; set aside.
  • Chop the chicken; set aside.
  • In a saucepan or frying pan, melt the butter over medium heat, then add the chopped onion and soften for 3 minutes. Add the curry powder, tomato paste, wine, bay leaf and lemon juice. Bring to a simmer, then let simmer for 10 minutes.
  • Whip the whipped cream, and set aside in fridge until needed.
  • Let the onion cool, remove the bay leaf, then add the apricot jam and whiz in a food processor or blender until smooth.
  • Blend in the mayonnaise, then fold in the whipped cream. Adjust taste with some lemon juice. Fold in your chopped, cooked chicken and refrigerate until needed.

Notes

The original recipe called for 4 tinned apricots, instead of the apricot jam. You can use those if you wish, or 2 tablespoons of chutney.
In place of the whipped cream, you can use Greek yoghurt (other kinds would be too runny).
For the chicken, use 5 or 6 breasts or legs or a combination of both, or 1 small chicken. If using chicken with bones in it, cook the chicken, let it cool, then remove the meat from the bones and chop it up into bite-sized pieces.
Tried this recipe?Let us know how it was!
This page first published: Nov 13, 2005 · Updated: Feb 3, 2021.

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Tagged With: Apricot Jam, British, Chicken, St George's Day, Victoria Day

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