Coronation Chicken 4 1/2 to 5lbs chicken 2 onions 1 carrot 1/2 oz butter 1/2 to 1 tbsp curry paste 1 tbsp tomato puree 1/2 cup red wine 1 lemon 1 1/4 cups mayonnaise 1/2 cup cream 1 tbsp apricot jam 1 bay leaf salt and ground peper to taste 2 sprigs of watercress Select a saucepan in which the chicken will fit. Cut the lemon in half and stuff into the chicken cavity. Place the chicken into the saucepan and add the vegetables, season with salt and pepper. Fill the saucepan with water until it covers 2/3 of the chicken and then bring to the boil. Cover and cook chicken for 1 1/2 hours, until the juices run clear. Once the chicken is cooked, transfer to a large bowl and cover with the liquid from the saucepan. Once the chicken has cooled, skin and bone the chicken. Then cut into small pieces. The sauce is made by quartering the onion and frying in some butter until it's softened. Then add the tomato puree,wine,bayleaf,curry paste and lemon juice and cook for 10 minutes. Add the jam and sieve the sauce. Allow to cool. Beat the mayonnaise into the sauce and fold in the cream. Squeeze the lemon juice from the remaining lemon half and stir in the chicken. Garnish with a sprig of watercress. variations: addition of raisins, celery, etc.,to make into a salad Back To Recipe Index. Back To My Main Page.