Coronation Chicken goes back to the year 1953 when 'Poulet Reine Elizabeth' was first created by Le Cordon Bleu London to be served at the Coronation Luncheon for Queen Elizabeth II. It remains a favourite today both as a hearty summer salad and a sandwich filling.
This recipe for curry mayonnaise was given to me many years ago by my great aunt Catherine and it forms the basis of how I make this dish. Coronation chicken needs cooked chicken so you can either braise some chicken fillets ahead of time or use chicken left over from your Sunday roast. Add some seedless white grapes or chopped dried apricots for texture and serve on a bed of crisp lettuce. Garnish with chopped coriander, flaked almonds or cashew nuts.
25g unsalted butter
1 small onion, finely chopped
1½ tbsp medium curry powder
250ml chicken stock
1 tsp tomato puree
juice of ½ lemon
2 tbsp apricot jam
150-200ml mayonnaise
3 tbsp single cream
Heat the butter in a saucepan, add the chopped onion and cook very gently with the lid on (this will stop it browning). When it's soft, stir in the curry powder and cook for a few minutes to bring out the flavour.
Add the stock, tomato puree, lemon juice, and apricot jam and simmer for five minutes. Strain into a jug, pushing through all the liquid with a spoon, and leave until cold.
Blend the curry mixture with the mayonnaise and single cream and store in a covered jar in the fridge.
It will keep for 2-3 weeks.
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