How to Cook Coronation Chicken
Serves: 4-8
Preparation time: 1 hour
Cooking time: 40 mins
Ingredients needed to make Coronation Chicken:
- 4 lb chicken
- 6 garlic cloves, sliced
- 10 whole black peppercorns
- 4 spring onions, sliced
- 1 tbsp sea salt
For the sauce:
- 1 onion, chopped
- 2 lemon slices
- Freshly squeezed juice of a lemon
- 3 tbsp whipped cream
- 15 fl oz mayo
- 3 fl oz red wine
- 2 tbsp apricot puree
- Caster sugar, as required
- ¼ pint water
- 1 tbsp tomato puree
- 1 bay leaf
- 1 tbsp curry powder
- Salt and freshly ground black pepper to taste
- 1 tbsp vegetable oil
For serving:
- Cooked rice
- 1 tbsp coarsely chopped fresh cilantro
Cooking instructions for Coronation Chicken:
- Arrange the chicken pieces into a saucepan equipped with a tight-fitting lid and pour in water until the meat is completely immersed in it.
- Plop in the garlic, spring onions as well as the peppercorns, along with a dash of salt and heat the mixture until it begins to boil.
- Reduce it to a simmer and continue to cook for half an hour, flipping the chicken once during this period.
- Put the lid on and turn off the heat.
- Let it rest for an hour and then drain out the chicken to another bowl; set aside to cool down to room temperature.
- Pull the flesh of the chicken into finer, coarse shreds and set aside.
- To make the sauce, drizzle oil in a pan to heat over moderate flame and throw in the chopped onions.
- Sauté the onions for about 3-4 minutes, stirring them gently at times and sprinkle the curry powder over it.
- Give it a nice stir and continue to cook for another couple of minutes while stirring frequently.
- Pour in the tomato puree, followed by a bout of red wine and drop a bay leaf into it.
- Stir them all together to mix well and bring the mixture to a boil.
- Sprinkle a dash of salt and black pepper over the mixture, along with the sugar and add a splash of lemon juice into it.
- Stir them well together, along with the lemon slices and simmer the mixture under reduced heat, uncovered, for about 10 minutes.
- Pass the sauce through a fine sieve to strain and set the strained liquid aside to cool.
- Add a dollop of mayo to it and fold them together along with the apricot puree and whipped cream.
- Arrange the cooked chicken onto a large serving plate and drizzle the sauce over it.
- Top it up with chopped cilantro and serve right away alongside cooked rice.
Image credit: Wikimedia Commons
