1953 Coronation Chicken

Another possible Jubilee dish. Coronation chicken is usually curry powder + mayonnaise. We’ve gone back to the original Constance Spry recipe from the actual coronation and adapted slightly.

2 chickens

Water & white wine to cover

1 carrot

A bouquet garnit

Salt

4 peppercorns

Cream of curry sauce

1tbsp oil

½ onion finely chopped

1tbsp curry powder

1tsp tomato puree

1 wineglass red wine

¾ wineglass water

1 bayleaf

Salt, sugar, a pinch pepper

A slice or two of lemon and a good squeeze of lemon juice

2tbsp apricot puree

350ml mayonnaise

3tbsp whipped cream

I have no idea where to get apricot puree so I’m substituting for 1tbsp apricot jam.

Poach the chicken in the water and wine (Constance doesn’t give a ratio – so I’m guessing water to cover and a glass of white wine. I’m also assuming chickens were smaller in the 1950s so choose modest birds ). Add the carrot, halved and the herbs and salt & pepper. Poach for 40 minutes and allow it cool in the liquid.

When cool, get the boy to pull off the skin and tear the meat from the bone and put it into a large bowl. Acknowledge he’s a boy by allowing him to pull off a few really big bits. Tell him to wash his hands.

Make the sauce. My only change is to add another 1/2 tbsp curry powder and add a 1/2tsp of chilli powder. Note there are no raisins in the original recipe!

Cook the onions in the oil, gently for 4 minutes. Add the curry powder and cook for a further 2 minutes (Add the chili powder here if you’re adding it).

Add the puree, wine, water and bay leaf. Get him to pluck one from the bay tree outside. Bring to the boil and add the salt, pepper, sugar, lemon and lemon juice. Simmer 5 to 10 mins.

Strain and cool. Slowly mix with the mayonnaise and apricot puree. Taste and adjust for seasoning and lemon juice. Let it down with more cream if needed. Give him a little forkful to try. He's been longing for one.

In 1953 this was served with a rice salad. I think, if we do decide to do this for our street party, I will do it served on crostini, with a halved grape on top to stand in for the now ubiquitous raisins.

The boy can see that this isn’t quite the same as the stuff that goes in sandwiches. I think he can tell that it’s something special.