Coronation Chicken
Jump to recipeIngredients
- 1 whole chicken, about 3 pounds (1.4 kg)
- 1 medium onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 bay leaf
- 6 black peppercorns
- 1 salt and water for poaching
- 2 tablespoons (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon (15 g) curry powder
- 1 teaspoon (5 g) tomato paste
- 1 tablespoon (15 ml) red wine vinegar
- 2 tablespoons (30 g) apricot jam or chutney
- 1 cup (240 ml) mayonnaise
- 2 tablespoons (30 ml) Greek yogurt or sour cream
- Salt and white pepper to taste
- 2 tablespoons (20 g) toasted flaked almonds
- Fresh tarragon or parsley for garnish
Instructions
- 1
Place the whole chicken in a large pot and cover with cold water by about 2 inches (5 cm).
- 2
Add the quartered onion, carrots, celery, bay leaf, and peppercorns, then bring to a gentle simmer over medium heat.
- 3
Simmer for about 1 hour and 15 minutes, or until the chicken is fully cooked through and the leg moves easily when pulled.
- 4
Remove the chicken to a plate, let it cool for 10 minutes, then remove the skin and shred the meat into bite-sized pieces, discarding bones.
- 5
Heat the oil in a small pan over medium heat, add the finely chopped onion and cook for 3-4 minutes until soft and translucent.
- 6
Stir in the curry powder and tomato paste, cook for 1 minute to toast the spices and release their flavors.
- 7
Remove from heat and let cool slightly, then stir in the red wine vinegar and apricot jam until smooth.
- 8
In a large bowl, combine the mayonnaise and yogurt, then fold in the cooled curry mixture until well combined.
- 9
Add the shredded chicken to the curry mayo and fold gently until all pieces are evenly coated, then season with salt and white pepper to taste.
- 10
Chill for at least 30 minutes before serving, then garnish with toasted almonds and fresh herbs.