Coronation chicken
Cold chicken served in a rich, creamy, curried sauce.
Recipe type: Cold chicken dish
  • 2-3 cups cooked chicken, broken into bite-sized pieces
Elizabeth cream of curry sauce
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 1 tablespoon curry powder
  • 2 cloves garlic, crushed
  • 1 tablespoon tomato purée
  • 1 tablespoon apricot jam
  • 1 cup chicken stock or ½ stock, ½ dry red wine
  • 2 bay leaves
  • zest 1 lemon
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ¾ cup mayonnaise, mixed with
  • ¼ cup sour cream
  1. Heat the oil in a saucepan, add the onion and stir over medium heat until glassy.
  2. Stir in the curry powder until aromatic.
  3. Add the garlic, purée, jam, stock, bay leaves, lemon (zest and juice), salt and pepper.
  4. Simmer, uncovered for about 15 minutes, until reduced by half.
  5. Strain the sauce.
  6. Combine the mayonnaise and cream and fold in the cooled sauce.
  7. Check the flavoring – add a little salt or pepper if necessary.
  8. Pour ⅔ of the sauce over the chicken and mix gently.
  9. Refrigerate the chicken and the remaining sauce until needed.
  10. Arrange the chicken on an attractive platter and top with the remaining sauce.
Serve with a green salad or a light rice salad – such as pale saffron or white rice, tossed with baby green peas, diced tomato and cucumber, and a French dressing.
Recipe by Cape Point Press at