Coronation Chicken | Coronation | ABC Australia

Coronation Chicken is the recipe created by Le Cordon Bleu London to be served at the Coronation Luncheon for Queen Elizabeth II in 1953.

The ingredients where quite remarkable for their time when many of them were only just becoming available. It was a period when the majority of the country was still under the restrictions of post-war rationing, making the use of these ingredients even more impressive.

ABC presenter Kat Feeney shows you how to make the royal recipe.

Ingredients:

Cooked chopped chicken

Sauce

• 1 tbsp oil

• 1/2 onion, finely chopped

• 1 dessert spoon curry powder

• 1 good tsp tomato purée

• 1 wine glass red wine

• 3/4 wine glass 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 jam

• 450ml mayonnaise

• 2-3 tbsp whipped cream

Method

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 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. Add the cream. Take a small amount of sauce, mix with the chicken and serve on a roll or as you wish.

#recipe #chicken #royalfamily #coronationchicken

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