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LOCATION: Recipes >> Poultry >> Coronation 04

Print this Recipe    Coronation 04

Coronation Chicken

2 young roasting chickens
1 carrot
bouquet garni
salt to taste
3-4 peppercorns
water and wine
cream of curry sauce (recipe follows)

In a large pot, place chickens, carrot, bouquet garni, salt and
peppercorns in enough water and a little wine to barely cover.
Bring to a simmer and poach for 40 minutes or until tender.

Cool in the liquid and then remove chicken and cut up, discarding
skin and bones. Cut meat into cubes or pieces. Mix chicken with
enough of the curry sauce to moisten. Serve arranged on a platter
and topped with remaining sauce.


Cream Curry Sauce

1 tbsp. oil
1/4 cup chopped onion
1 tbsp. curry powder
1 tbsp. tomato puree or paste
3/4 cup red wine
1/2 cup water
1 bay leaf
salt, sugar and black pepper to taste
2 slices of lemon and a squeeze of lemon juice
3/4 pint mayonnaise (British pint)
1-2 tbsp. apricot puree
3 tbsp. lightly whipped cream plus a little extra

Heat the oil in a large skillet over medium heat. Add the onion
and cook gently 2-4 minutes. Add the curry powder and cook for two
minutes. Add tomato puree and wine, water, bay leaf. Bring to a
boil. Season with the salt, sugar black pepper, lemon slices and
juice. Simmer, uncovered for 5-10 minutes. Strain and cool. Add
mayonnaise gradually with apricot puree to taste. adjust seasonings.
Add more lemon juice if desired. Stir in whipped cream. Use as
mentioned above.

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