Coronation Chicken To Die For Recipes

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE

Steps:

• Remove the skin and any bones from the chicken and cut into small pieces.
• Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
• Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
• Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
• Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
• Place the pureed apricots into a bowl and mix in the mayonnaise.
• Add the onion sauce and apricot jam and mix well.
• Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
• Season with salt & pepper and if necessary add a little extra Lemon Juice.
• Finally, fold in the chicken pieces coating them with the mixture well.
• Garnish with watercress and serve.
• Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)

Steps:

• Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
• To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
• Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
• Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
• Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

CORONATION CHICKEN - DELI STYLE BUT CHEAPER!

Steps:

• Cook the chicken in an oven on gas mark 3 for about 30 mins in a covered roasting tin or cover with foil. This keeps them nice and moist and doesn't dry the chicken out. Let cool down once cooked.
• Gently fry chopped onion in butter until very soft (about 10-15 mins).
• Stir in the curry powder and cook on a low flame, occasionally stirring for a further 5 minutes, coating the onion with curry powder and bringing out the full flavour. This is to take the rawness away from the curry powder. Let the mixture cool down.
• When onion mixture is cool, add the mango chutney, apricot jam, yogurt, tomato puree, raisins and lemon juice, mayonnaise and mix.
• Roughly chop the chicken up into bite size pieces.
• Throw chicken into mixture and coat thoroughly.
• Enjoy with jacket potatoes or in a sandwich or just on it's own with good old salad!

CORONATION CHICKEN

Steps:

• Trim away excess fat and skin, then wash and pat chicken dry with absorbent kitchen paper.
• Place the chicken in a large pan with half the chopped onion, 1 bay leaf and the coriander sprigs.
• Pour in enough water to cover the chicken and bring to the boil.
• Cover and simmer for 1 to 1 1/2 hours or until cooked.
• Leave to cool in the liquid for about 30 minutes.
• Drain the chicken then strip away and discard the skin.
• Slice all the meat from the carcass, cut into bite sized pieces and set aside.
• Heat the oil and sauté remaining bay leaf, onion, coriander seeds, cumin and curry powder for 2-3 minutes.
• Stir in the tomato puree, lemon juice and red wine, then simmer gently for 10 minutes.
• Press the mixture through a sieve (metal is best) and leave to cool.
• Mix together the mayonnaise, apricot chutney and the cooled curry mixture.
• Whip the cream until it just forms soft peaks.
• Fold into the mixture together with the chicken pieces.
• Mix well and season to taste.
• Arrange the salad leaves on a serving plate and spoon the chicken mixture.

CORONATION CHICKEN

Steps:

• Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
• Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
• For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
• Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
• To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.