Coronation Chicken

  • Servings: 6

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  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 1/2 tablespoons curry powder
  • 1/2 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 bay leaf
  • Pinch each of thyme and oregano
  • 1 tablespoon fresh lemon juice
  • 1/2 cup mayonnaise
  • 1 tablespoon strained apricot jam
  • 6 cups shredded cooked chicken
  • 1/4 cup currants (optional)
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

How to make this recipe

  1. Heat the oil in a medium nonreactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cook for 2 minutes. Stir in the tomato paste, then the wine, 1/2 cup of water and the bay leaf and bring to a boil. Add the thyme, oregano and 1/2 tablespoon of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes. Strain the sauce into a large bowl, pressing hard on the solids; let cool.

  2. Add the mayonnaise, jam and remaining 1/2 tablespoon of lemon juice to the sauce. Fold in the chicken and currants and season with salt and pepper. Refrigerate until chilled for up to 1 day. Sprinkle with the parsley and serve.

Suggested Pairing

The sweet notes of apricot jam and currants point to a wine with some fruitiness and spice of its own. Best bet? A dry Alsace Gewürztraminer, such as Pierre Sparr Carte d'Or or Domaine Marcel Deiss Mittelwihr.

Contributed By Published June 1997

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