Coronation Chicken

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Constance Spry created this dish for the Coronation of the English Queen over 50 years ago - in 1953 to be exact.

Coronation chicken has stood the test of time and still appears at festive lunches. It even makes the occasional appearance as a warm dish, but I recommend it to you as a cold one. It's perfect for preparing beforehand - even the day before - and then assembling as needed.

Bear in mind that when this dish first put in an appearance the Second World War had only been over for eight years and chicken was still considered a luxury meat. Originally prepared from the much more economical boiling fowl, the version I give here is a quick and easy recipe which anyone can make.

Assemble the following: (serves 8)

2.3kg (5lb) chicken breasts
1 tbsp olive oil + 1 tsp sesame oil
1 small, finely chopped onion
1 tbsp curry paste
1 tbsp tomato puree
100ml red wine
1 bay leaf
1/2 lemon, juice only
4 tinned apricot halves
300ml (1/2 pint) Mayonnaise
100ml (4 fl oz) whipping cream
Salt and pepper

1. Grill the chicken and cut into 1 inch pieces. Chill.
2. Heat the oils in a small saucepan, add the onion and cook until soft.
3. Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
4. Simmer, uncovered, for about 10 minutes.
5. Strain and leave to cool completely.
6. Puree the apricots in a blender or food processor.
7. Beat the cold curry sauce into the mayonnaise with the apricot puree.
8. Whip the cream lightly and fold into the mayonnaise.
9. Season first, then stir in the chicken pieces, chill and serve.

A great way to present this dish is on an oval platter with the chicken in the centre, surrounded by plain boiled rice which has been seasoned with vinaigrette, and the whole decorated with chopped coriander (cilantro, also known as Chinese parsley).

You could also decorate using watercress (which I believe was in the original recipe), fresh garden peas, snow peas or even cooked and chopped green beans.

You will need four cups of rice for eight people, by the way, which I recommend you cook using my basic method. Click here for the recipe.

Season the rice when fully cold by simply stirring in half a cup (more or less to taste) of your favorite vinaigrette or salad dressing. Be careful though. Don't use a dressing that is mayonnaise based, such as Caesar's Salad dressing. This would clash with the chicken mixture, rather than complement it.

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