Serve this Coronation chicken recipe with a side-serving of crisp green salad and a buttered roll for a refreshing lunch dish that is particularly great during the summer. To add some variety to your packed lunch, use your homemade Coronation chicken as a tasty sandwich filling that you will look forward to.
Ingredients (to serve 8):
Place 1/2 of a lemon in the cavity of the chicken. Put the chicken in a pan which fits quite tightly around it. Now add the vegetables to the pan as well as the bouquet garni, peppercorns and salt.
Add water to the pan so that it covers around two-thirds of the chicken. Bring the water to the boil. Cover the pan and lower the heat. Cook the chicken gently for 1 1/2 hours approximately. Check that the chicken is cooked by piercing the thigh meat with a skewer. If it is cooked, the juices will run clear. If it is not cooked, leave the pan on the hob for longer until it is.
Put the cooked chicken in a large bowl. Pour the cooking liquid from the pan over the chicken and leave it to cool. When the chicken is cooled, skin it and bone it. Then dice the meat.
Next, make the Coronation sauce. Melt the butter in a pan and fry the onion in it until it is soft. Add the tomato puree, curry paste, wine, lemon juice and bay leaf. Cook the mixture for 10 minutes and then add the apricot jam. Now strain it and leave to cool.
Now whip up the whipping cream. Beat the sauce in with the mayonnaise and then fold the whipped cream into it. Season the sauce according to your taste and then stir in the diced chicken meat. To finish off the Coronation chicken recipe, garnish with a couple of sprigs of parsley, or watercress, and serve. Refrigerate any spare Coronation chicken and use up within the next couple of days.