2 hrs 45 mins
2 hrs 15 mins
This elegant recipe supposedly dates back to 1953, the year when Elizabeth II was crowned Queen of England. Whether or not that is the case, it is an unusual recipe and tastes great.
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Units: US | Metric
- 1 (5 lb) chicken, cooked
- 1 tablespoon vegetable oil
- 2 -3 ounces finely chopped sweet onions
- 1 tablespoon curry paste
- 1 tablespoon tomato puree
- 4 ounces red wine
- 1 bay leaf
- 1/2 freshly squeezed, lemon, juice of
- 4 cans apricot halves, drained & chopped
- 1 1/4 cups mayonnaise
- 4 -5 ounces heavy whipping cream
- salt and pepper
- watercress (to garnish) or parsley (to garnish)
- 1Remove the flesh from the cooked chicken and cut into small pieces.
- 2In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
- 3Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
- 4Simmer, uncovered, for about 10 minutes until well reduced.
- 5Strain and leave to cool.
- 6Puree the chopped apricot halves in a blender or food processor or through a sieve.
- 7Beat the cooled sauce into the mayonnaise with the apricot puree.
- 8Whip the cream until it forms stiff peaks and fold into the mixture.
- 9Season, adding a little extra lemon juice if necessary.
- 10Fold in the chicken pieces.
- 11Garnish with watercress or parsley to serve.
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Nutritional Facts for Royal Chicken
Serving Size: 1 (368 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 596.1
- Calories from Fat 407
- Total Fat 45.2 g
- Saturated Fat 12.7 g
- Cholesterol 158.3 mg
- Sodium 397.1 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 0.1 g
- Sugars 2.9 g
- Protein 32.8 g
The following items or measurements are not included: