Coronation Chicken

Method

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1. Poach the chicken with the onion, bay, peppercorns, salt and water at a bare simmer 20 minutes.

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2. Leave it to cool completely in its liquid, 1 hour.

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3. Meanwhile, soften the small onion in the oil 6 minutes.

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4. Add the curry powder and tomato purée and fry 1 minute, stirring, until fragrant.

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5. Add the wine, bay leaf, lemon juice and apricot jam and simmer 8 minutes, until reduced and thick.

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6. Discard the bay leaf, blend the mixture smooth and let it cool completely.

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7. Beat the cooled curry base into the mayonnaise, then fold in the whipped cream, salt and pepper.

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8. Cut the cold chicken into large bite-sized pieces, discarding skin and bone, and fold it through the sauce.

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9. Scatter with the toasted almonds and coriander before serving.

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Chef’s Tips

• Cook the curry powder. Raw powder in mayonnaise tastes of dust.
• Let the chicken cool in its liquid, then cut it in decent pieces.
• Cool the curry base fully before it meets the mayonnaise.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Cold rice salad
• Watercress
• Soft white bread

Storage & Reheating

Refrigerated for 2 days. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.