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Le Cordon Bleu News, 06/02/2013
Coronation Chicken (cold)
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Traditional recipe

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About this recipe

This recipe is taken from The Constance Spry Cookery Book, written by Rosemary Hume and Constance Spry.

Recipe - Coronation Chicken (cold) traditional recipe

Serves: 6-8

Preparation time: 1 hour

In this recipe:

  • roasting chickens
    cream of curry sauce
    tomato purée
    apricot purée



2 young roasting chickens
water and a little wine to cover
1 carrot
1 bouquet garni
3-4 peppercorns
cream of curry sauce
Cream of Curry Sauce
1 tablespoon oil
2 oz. onion, finely chopped
1 dessertspoon curry powder
1 good teaspoon tomato purée
1 wineglass red wine
¾ wineglass water
1 bay-leaf
salt, sugar, a touch of pepper
1 slice or 2 of lemon
1 squeeze of lemon juice, possibly more
1-2 tablespoons apricot purée
¾ pint mayonnaise
2-3 tablespoons lightly whipped cream
a little extra whipped cream

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  1. Poach the chickens, with carrot, bouquet, salt and peppercorns, in water and a little wine, enough barely to cover, for about 40 minutes or until tender.  Allow to cool in the liquid.  Joint the birds, remove the bones with care.  Prepare the sauce given below.  Mix the chicken and the sauce together, arrange on a dish, coat with the extra sauce. For convenience, in serving on the occasion mentioned, the chicken was arranged at one end of an oblong dish, and a rice salad as given below was arranged at the other.
  2. Cream of curry sauce:  Heat the oil, add the onion, cook gently 3-4 minutes, add curry-powder.  Cook again 1-2 minutes.  Add purée, wine, water, and bay-leaf.  Bring to boil, add salt, sugar to taste, pepper, and the lemon and lemon juice.  Simmer with the pan uncovered 5-10 minutes.  Strain and cool.  Add by degrees to the mayonnaise with the apricot purée to taste.  Adjust seasoning, adding a little more lemon juice if necessary.  Finish with the whipped cream. Take a small amount of sauce (enough to coat the chicken) and mix with a little extra cream and seasoning. This is an admirable sauce to serve with iced lobster.
  3. Rice Salad: The rice salad which accompanied the chicken was carefully cooked rice, cooked peas, diced raw cucumber, and finely chopped mixed herbs, all mixed in a well-seasoned French dressing.

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This recipe is taken from: Hume, R. Spry, C. (1967) The Constance Spry Cookery Book J. M. Dent and Sons; London

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