Coronation chicken is a dish that was created for the Coronation of Queen Elizabeth the second in 1952, so what better dish to make for a picnic on her Diamond Jubilee. This is something my mother made, unfortunately I did not have her recipe, but after a little research I found one at http://britishfood.about.com/ which I only adapted a little.
1 tbsp olive oil
1 small onion, finely chopped
1 tbsp mild curry powder
1 tbsp red wine
¼ pint chicken stock
Juice of ½ a lemon
1 cup of mayonnaise
4 tbsp apricot jam
2 tbsp cream
4 chicken breasts cooked, and diced
Cook the onion in the olive oil until it is softened and transparent, add the curry powder or paste and cook for a couple of minutes.
Remove from the heat and add the red wine chicken stock and return to the heat. Simmer gently for a few minutes to concentrate down the liquid, scrape in to a bowl and add lemon juice.
Now add the remaining ingredients.
Refrigerate until use, and this really is better made the day ahead so that the flavours have a chance to develop. This can be used as a sandwich filling, a topping for baked potato as a chicken salad along with other salads or as we did a filling for taco trays.
These were taco shells made into the shape of little trays and were a wonderful if unorthodox receptacle for the coronation chicken. we served these with arugula and the trays on the side for people to fill themselves. This dish was hidden at the bottom of the picnic basket, but was a welcome surprise to have with after race drinks at 1:00 in the morning!
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1 tbsp olive oil
1 small onion, finely chopped
1 tbsp mild curry powder
1 tbsp red wine
¼ pint chicken stock
Juice of ½ a lemon
1 cup of mayonnaise
4 tbsp apricot jam
2 tbsp cream
4 chicken breasts cooked, and diced
Cook the onion in the olive oil until it is softened and transparent, add the curry powder or paste and cook for a couple of minutes.
Remove from the heat and add the red wine chicken stock and return to the heat. Simmer gently for a few minutes to concentrate down the liquid, scrape in to a bowl and add lemon juice.
Refrigerate until use, and this really is better made the day ahead so that the flavours have a chance to develop. This can be used as a sandwich filling, a topping for baked potato as a chicken salad along with other salads or as we did a filling for taco trays.
These were taco shells made into the shape of little trays and were a wonderful if unorthodox receptacle for the coronation chicken. we served these with arugula and the trays on the side for people to fill themselves. This dish was hidden at the bottom of the picnic basket, but was a welcome surprise to have with after race drinks at 1:00 in the morning!
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