A GLOBALISED GUIDE TO THE BEST IN FOOD: COOKING IT, EATING IT AND ENJOYING IT!

Friday, May 20, 2011

The Queen's Coronation Chicken




Let’s get RETRO!!

Wow I haven’t been here for ages, slackest blogger on the planet it would seem but anyway, I’m back!

So for The Wedding last month I was asked to make a very large vat of Coronation Chicken to feed some ridiculous number of people. From some dim recess of my memory I recalled a recipe with red wine, apricot jam, mangoes etc I tried to recreate it and the general verdict was that it was quite a success.

You will need (for about 20 people!!)


10 chicken breasts
350ml red wine
2tsp turmeric powder
3 star anise
1 stick cinnamon
10 cardamon pods
1 tsp black peppercorns
200ml mango chutney
200ml Apricot jam
10 dried apricots chopped into small pieces
2 tbs mild curry paste (like a korma)
200ml double cream
200ml mayonnaise
200ml natural yoghurt
lots of chopped coriander
chopped almonds


for the poaching liquid:

star anise
cinnamon
cloves
peppercorns
bay leaves
cardamom pods
whole bulb of garlic (not need to peel)

And then you need to:


Fill a big saucepan with water, throw in a few of each of the spices listed under the poaching liquid, bring to the boil and let simmer fast for about 10 minutes. Your kitchen will start to smell like Christmas!

Throw the chicken breasts into the boiling liquid three at a time and poach for 20 minutes. Remove the chicken, set to one side and once cool slice into bite sized chunks. Do the next batch until all cooked. If you can be bothered this poaching liquid actually makes a really good base for a delicious Asian styled soup or noodle broth.

Whilst this is going on pour the red wine into a large saucepan and add the star anise, cardamom, cinnamon, peppercorns. Bring to a simmer and reduce to about 150ml.

Strain and return the liquid to the pan. Add the apricot jam, dried apricots, mango chutney, turmeric and curry paste. Simmer gently for about 5-10mins until thick and syrupy.

Remove from heat and leave to cool.

Stir in mayo, cream, yoghurt and you should have a thick yellowish curry sauce.

In a big mixing bowl add the chicken, half the coriander and the sauce. Mix really well and transfer to your serving platter. Sprinkle remaining coriander and the chopped almonds on top and voila! You are ready to go. A dish fit for a beautiful Queen.

1 comment:

Amateur Cook said...

God bless HRM and God bless this recipe. Now.. How do I divide it down from 20 people to just 2?