Prep 0 mins
Cook 0 mins
This recipe was invented to celebrate the coronation of Queen Elizabeth II.
- 2 young roasting chickens
- 1 carrot
- to taste bouquet garni
- 3 -4 peppercorns
- to taste water
- to taste wine
CREAM OF CURRY SAUCE
- 1 tablespoon oil
- 1⁄4 cup onion, chopped
- 1 tablespoon curry powder
- 1 tablespoon tomato puree or to taste tomato paste
- 3⁄4 cup red wine
- 1⁄2 cup water
- 1 bay leaf
- to taste salt
- to taste black pepper
- to taste sugar
- 2 slices lemons (+ a squeeze of juice)
- 3⁄4 pint mayonnaise (british pint)
- 1 -2 tablespoon apricot puree (baby food strained apricots)
- 3 tablespoons whipped cream, lighted whipped (+ a little extra)
- In a large pot, place chickens, carrot, bouquet garni, salt and peppercorns in enough water and a little wine to barely cover. Bring to a simmer and poach for 40 minutes or until tender.
- Cool in the liquid and then remove chicken and cut up, discarding skin and bones. Cut meat into cubes or pieces.
- Heat the oil in a large skillet over medium heat. Add the onion and cook gently 2-4 minutes.
- Add the curry powder and cook for two minutes.
- Add tomato puree and wine, water, bay leaf. Bring to a boil.
- Season with the salt, sugar black pepper, lemon slices and juice. Simmer, uncovered for 5-10 minutes. Strain and cool.
- Add mayonnaise gradually with apricot puree to taste. adjust seasonings. Add more lemon juice if desired.
- Stir in whipped cream.
- Mix chicken with enough of the curry sauce to moisten. Serve arranged on a platter and topped with remaining sauce.