Coronation chicken

Alastair Hendy's fabulously fruity, curry spiked concoction is a sassy, sensational version of the classic salad created for the Queen's Coronation!
By Alastair Hendy
Coronation chicken
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes (plus poaching chickens)
  • Prep Time: 40 minutes
  • Effort: easy



  • 2 chicken

For the sauce:

  • 1 tbsp sunflower oil
  • 60 g onions, chopped
  • 2 tsp curry powder, mild or medium
  • 1 tsp tomato purée
  • 100 ml red wine
  • 60 ml water
  • 1 bay leaves
  • 1 slices lemons
  • 1 squeeze lemon juice
  • 6 dried apricots
  • 450 ml mayonnaise
  • 3 tbsp double cream, lightly whipped
  • 1 pinches sugar
  • 1 pinches black pepper

To garnish:

  • 1 pinches cayenne pepper, or paprika
  • 2 sprigs parsley, chopped (or sprigs of curly parsley)


1. To make the sauce, pour the oil into a medium saucepan and gently fry the onion until softened but not browned.

2. Add the curry powder, tomato puree, wine, water, bay leaf, slice of lemon and a dash of lemon juice. Simmer, uncovered, for 5-10 minutes, then strain. Leave to cool.

3. Put the apricots in a pan with barely enough water to cover. Simmer until very tender, then liquidise, adding a little extra water if needed. Leave to cool.

4. Take the mayonnaise and add the curry flavouring and apricot puree. Season to taste with salt, a little sugar and freshly ground black pepper to taste.

5. Fold in the whipped cream.

6. Strip the meat from the chickens and tear into bite-sized pieces. Toss in enough of the flavoured mayonnaise to coat nicely.

7. Arrange on a plate, garnish with a sprinkling of cayenne or paprika and parsley, and voila - all you need now is a Cathedral and an Archbishop!

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