As this weekend has been the celebrations for the Queen’s Diamond Jubilee, we decided to get together with some friends & hold a garden party to celebrate. We had some really delicious food, all homemade except one thing, twiglets!
Coronation Chicken was originally designed for the coronation of Queen Elizabeth II back in 1952 to represent the colonial nature of the British Empire. Of course it was a must to make for the celebrations this weekend, & not too hard to make either!
- 1 tbsp Vegetable Oil
- 1 small Onion – finely chopped
- 1 tbsp Mild Curry Paste
- 1 tsp Tomato Paste/Puree
- 1 tbsp Red Wine Vinegar
- 125 ml Chicken Stock
- 1 Bay Leaf
- Sea Salt & Black Pepper
- 1 tsp Sugar
- Juice of 1/2 a Lemon
- 450 ml Mayonnaise
- 4 tbsp Apricot Jam
- 2 tbsp Double/Whipping Cream – lightly whipped
- 1 lb cooked Chicken – diced
Heat the oil, in a skillet, so that it is hot, but not burning. Add the onion & cook on low for 3-4 minutes
Stir in curry paste & cook for a further 2 minutes. Stir in the tomato paste & remove from the heat
Add the red wine vinegar, chicken stock & bay leaf, season with salt & pepper & return to the heat & bring to a fast boil
Stir in the sugar & lemon juice & simmer gently for 5-10 minutes. Strain the sauce through a seive into a jug & leave to cool
Once cool, slowly add the curry sauce mixture to the mayonnaise, stir in the jam, & fold in the cream.
Put the cooked chicken in a large bowl & slowly pour over the sauce to coat the chicken. Any remaining sauce can be frozen for future use