This article was written for Annabel & Grace, which is now part of Rest Less.
I call this proper Coronation Chicken because it is. You make it almost from scratch but it is worth it. I made this on Sunday and took some over to share with Grace who made a watercress and orange salad to go with it. It was a perfect summer lunch. Especially with a glass of blush rose wine…
Proper Coronation Chicken
Servings
6
servingsIngredients
3lb oven ready chicken
2oz butter
For the curry mayonnaise:
Tbspn olive oil
Small onion
Level tbspn curry powder
1/4 pint stock
Rounded tbspn tomato puree
Juice of half lemon
2 rounded tbspn sweet chutney
Half pint mayonnaise
3 tbspn single cream
Directions
- Wipe the chicken and place a little of the butter inside. Spread the bird with the remaining butter, cover with a buttered paper and place in a roasting tin.
- Cook in the centre of a hot oven 200 degrees or Gas 6 and roast for 1 – 1.5 hours. Remove from heat and allow to cool.
- Meanwhile prepare the sauce. Heat the oil in a saucepan. Peel and finely chop the onion. Add to the pan, cover and fry very gently for 5 minutes or until the onion is soft. Stir in the curry powder and cook a further few minutes to bring out the flavour. Stir in the stock, tomato puree, strained lemon juice, and chutney.Stir until boiling, then simmer for 5 minutes. Take off the heat and strain the sauce into a basin. Allow to cool then stir in the mayonnaise and cream.
- Remove the flesh from the chicken carcass and arrange in a serving dish in chunky pieces. Spoon over the curry mayonnaise.
You might also like to try Crunchy Coronation Chicken
