Chef: Larger images for small media devices

2026-01-30T12:55:10Z

Larger images for small media devices

New page

{{#seo:
|title=Coronation chicken, British recipe
|titlemode=replace
|keywords=#sauce #coronationchicken #wine #whippedcream #cream #chicken #currypowder #lemonjuice #apricot #lemon #bayleaf
|hashtagrev=032020
|description=This recipe is the original one which was served to Queen Elizabeth II on her Coronation day
}}

This recipe is the original one which was served to Queen Elizabeth II on her Coronation day. It was created especially for the occasion by Rosemary Hume and Constance Spry and I have converted the quantities into metric
{{recipesummary
|TotalCalories = 3337
|PortionCalories = 556
|DatePublished=3rd November 2012
|Author = JuliaBalbilla
|ImageComment =
|Servings = Serves 6 to 8
|Difficulty = 2
|TotalTime = 1 hour 25 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour 10 minutes
|Image = [[Image:Coronation chicken recipe.jpg|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">


====Best recipe review====

''Yet another great opportunity to use the Hostess Trolley''

5/5

This recipe needs to be served correctly! 😊

[[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients
| 2 young [[Roasting|roasting]] [[Chickens|chickens]], [[Parson's nose|parson's nose removed]].
| Water and a little [[Wine|wine]] to cover
| [[Bouquet garni]]
| [[Salt]]
| 3-4 [[Peppercorns|peppercorns]]
}}
'''For the [[Cream|cream]] of [[Curry|curry]] [[Sauce|sauce]]'''
* 1 tablespoon [[vegetable oil]]
* 60g [[Onion|onion]], finely chopped
* 2 teaspoons [[Curry powder|curry powder]]
* 1 teaspoon [[Tomato|tomato]] purée
* 125ml [[Red wine|red wine]]
* 90ml water
* 1 [[Bay leaf|bay leaf]]
* [[Salt]], [[Sugar|sugar]], a touch of [[Pepper|pepper]]
* A slice or two of [[Lemon|lemon]] and a squeeze of [[Lemon juice|lemon juice]], possibly more
* 2 tablespoons [[Apricot|apricot]] purée
* 420ml [[Mayonnaise|mayonnaise]]
* 3 tablespoons lightly [[Whipped cream|whipped cream]]
* A little extra [[Whipped cream|whipped cream]]

===Method===

{{RecipeMethod
| [[Poach]] the [[Chickens|chickens]], with the [[Carrot|carrot]], bouquet, [[Salt|salt]] and [[Peppercorns|peppercorns]], in water and a little [[Wine|wine]], enough barely to cover, for about 40 minutes or until tender.
| Allow to cool in the liquid.
| Joint the birds, remove the bone with care.
}}
'''For the [[Cream|cream]] of [[Curry|curry]] [[Sauce|sauce]].'''
# Heat the [[Oil|oil]], add [[Onion|onion]], cook gently 3-4 minutes, add [[Curry powder|curry powder]].
# Cook again 1-2 minutes.
# Add purée, [[Wine|wine]], water, and [[Bay leaf|bay leaf]].
# Bring to [[Boil|boil]], add [[Salt|salt]], [[Sugar|sugar]] to taste, [[Pepper|pepper]], and the [[Lemon|lemon]] and [[Lemon juice|lemon juice]].
# [[Simmer]] with the pan uncovered 5-10 minutes.
# Strain and cool.
# Add by [[Degrees|degrees]] to the [[Mayonnaise|mayonnaise]] with the [[Apricot|apricot]] purée to taste.
# Adjust seasoning, adding a little more [[Lemon juice|lemon juice]] if necessary.
# Finish with the [[Whipped cream|whipped cream]].
# Take a small amount of [[Sauce|sauce]] (enough to coat the [[Chicken|chicken]]) and mix with a little extra [[Cream|cream]] and seasoning.
'''To finish'''
# Mix the [[Chicken|chicken]] and the [[Sauce|sauce]] together, arrange on a dish, coat with the extra sauce.
===Serving suggestions===
For convenience in serving on the occasion mentioned, the [[Chicken|chicken]] was arranged at one end of an oblong dish, and a [[Rice|rice]] [[Salad|salad]] was arranged at the other. The rice salad which accompanied the chicken was of carefully cooked rice, cooked [[Peas|peas]]. [[Diced|diced]] raw [[Cucumber|cucumber]], and finely chopped [[Mixed herbs|mixed herbs]], all mixed in a well-seasoned [[French]] dressing.
===Recipe source===
* Taken from '''''The Constance Spry Cookery Book''''' by Constance Spry and Rosemary Hume, 1956
===Variations===
When I made this, I substituted the [[Apricot|apricot]] purée with two handfuls of [[Sultanas|sultanas]].

Although this was originally intended to be a very mild dish, you can make it as spicy as you like, by increasing the quantity of [[Curry powder|curry powder]] or by using a hotter [[Spice|spice]] mix instead.
{{RecipeLine}}
[[Category:Recipes|Chicken coronation]]
[[Category:British recipes|Chicken coronation]]
[[Category:Historic recipes|Chicken coronation]]
[[Category:Main courses|Chicken coronation]]
[[Category:Spicy recipes|Chicken coronation]]
[[Category:Meat recipes|Chicken coronation]]
[[Category:Poultry recipes|Chicken coronation]]
[[Category:Cooking with wine|Chicken coronation]]
[[Category:Poached]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/sauce|#sauce]] [[Special:Search/coronationchicken|#coronationchicken]] [[Special:Search/wine|#wine]] [[Special:Search/whippedcream|#whippedcream]] [[Special:Search/cream|#cream]] [[Special:Search/chicken|#chicken]] [[Special:Search/currypowder|#currypowder]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/apricot|#apricot]] [[Special:Search/lemon|#lemon]] [[Special:Search/bayleaf|#bayleaf]]
</code>

Coronation chicken - Revision history

Chef: Larger images for small media devices