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Coronation chicken recipe

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Adjust Servings:
Poached Chicken
1 Chicken , approx. 1.8 kg
2-3 cm piece fresh root Ginger , sliced
½ Lemon , sliced
½ Orange , sliced
1 Leeks , roughly chopped
2 Celery sticks, roughly chopped
1 Onion , roughly chopped
1 bulb Garlic , halved horizontally
1 Star Anise
10 Black Peppercorns
ground Black Pepper
½ small Onion , diced
2 Garlic cloves, finely chopped
1 tbsp finely chopped fresh root Ginger
40 g Butter
1 tbsp Curry Powder
40 g plain white Flour
90 ml double Cream
30 g chopped dried Apricot or currants
30 ml Mayonnaise
100 g Mango chutney, pureed until smooth
½ Lemon Juice
100 g thick Greek Yogurt
To Serve
1 Cos Lettuce
70 g toasted flaked Almonds

Coronation chicken recipe

  • Serves 8
  • Medium


  • Poached Chicken

  • Sauce

  • To Serve



This dish was devised in honour of the Queen’s coronation in 1953. Our version has a long list of ingredients, but it is easily made and can be prepared well in advance.



Season the inside of the chicken with salt and pepper. Place it in a saucepan large enough for it to fit in comfortably. Add the rest of the poaching ingredients and pour in 1–2 litres of water to cover. Put the lid on the pan. Bring to the boil, then reduce to a very gentle simmer. Cook for 1 hour. Remove from the heat and leave the chicken in the liquid until cool enough to handle.


Remove the chicken and set aside. Strain the poaching liquid into a clean pan. Bring to the boil and reduce to 300 ml. Reserve this reduced stock.


Pull the skin from the chicken and discard. Remove the meat, discarding bones and gristle, and tear into thick strips. Set aside in the fridge while you prepare the sauce.


Sweat the onion, garlic and ginger in the butter on a medium heat for 5–10 minutes until soft. Add the curry powder and cook for 1–2 minutes, stirring, then mix in the flour to make a roux. Add the reduced stock and bring to a simmer, stirring constantly. Stir in the cream. Pass through a fine sieve, then add the currants and cool.


Mix the curry sauce base with the mayonnaise, chutney, lemon juice and yoghurt until well blended. Add the cooked chicken and mix well. Cover and chill.


Divide the salad leaves among the plates, or use to line a large shallow bowl. Top with the chicken and scatter over the toasted almonds.


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