Jubilee Recipe: Coronation Chicken

Coronation chicken is the only recipe to share with you this week. We’ve been talking about sandwiches for the last few days and the Queen’s Jubilee is just a week away now. This dish was invented by chef Rosemary Hume to serve at the Queen’s coronation in 1953. It’s a firm favorite in the restaurant and while we strongly recommend you have it as a sandwich, it’s also a great accompaniment for a salad.

Coronation Chicken

Serves 6-8
Preparation Time:
 2 1/2 hours

2- to 4-lb whole chicken
1 onion, peeled and chopped
2 tablespoons butter
1/4 cup curry powder
1/4 cup tomato puree
1/2 cup red wine
1 bay leaf
Juice of 1/2 lemon
4 cans of apricot halves, drained of their juice
1/4 cup mango chutney
Salt and pepper
1 cup mayonnaise

  •  Roast the chicken in a preheated 350F oven for 1 1/2-2 hours. Cover with foil so the chicken doesn’t dry out, and make sure the pan has been oiled.
  • Over medium heat, saute the onion in the butter. Add the curry powder, tomato puree, red wine, bay leaf, lemon juice, apricots and chutney and simmer until reduced to quite a thick consistency.
  • Add salt and pepper to taste. Remove and discard the bay leaf.
  • Cool down then stir in the mayonnaise.
  • Skin, bone, and chop the chicken. Cool and add to the mayonnaise mixture.
  • Make more spicy if you wish. Divine in sandwiches!
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One thought on “Jubilee Recipe: Coronation Chicken

  1. Pingback: Tea & Sympathy’s Queen’s Jubilee Menu | Tea & Sympathy

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