Coronation Chicken

Ingredients for 6 servings:

• 1 chicken
• 1 carrot(s)
• 1 onion(s)
• 1 bouquet garni
• 6 peppercorns
• Salt
• 2 shallots
• 10 ml vegetable oil
• 1 tsp curry powder
• 2 tsp tomato paste
• 100 ml red wine
• 1 pinch(s) of sugar
• 1 slice(s) lemon(s)
• 1 tsp lemon juice
• 1 tbsp mango chutney or tamarind chutney
• 200 g mayonnaise
• 3 tbsp sweet cream
• salt and pepper
• 2 spring onions

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

served in a similar form for the first time at the coronation ceremony of Queen Elizabeth II – only for mayonnaise lovers

Slice the carrot, quarter the onion, and add it to a pot of cold water along with the chicken, peppercorns, bouquet garni, and salt. Bring to a boil and simmer on low heat for 40 minutes until the chicken is cooked through. Let it cool, remove the chicken, and cut or tear the skinless meat into small pieces. For the sauce, finely dice the shallots and fry in the vegetable oil until translucent. Add the curry powder and toast briefly. Next, mix the tomato paste, wine, and a little water and bring to a boil briefly. Add the lemon juice and lemon slice to the sauce and cook over low heat until reduced by half. Now stir in the chutney and press the sauce through a fine sieve. Season to taste with salt, pepper, and sugar. Once the sauce has cooled, stir in the mayonnaise and fold in the whipped cream. Season again and add the chicken. Serve with fresh salad and sprinkle with chopped spring onions.