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Coronation Chicken - serves 4-6

Submitted by sam from worthing 11 June 2009



3.5 lb cooked chicken,1 red & 1 green pepper deseeded and sliced thinly,1 bouquet garni,2 tbspn olive oil,1 onion thinly sliced,2 tbsp curry powder,1 tsp tom puree,10fl oz red wine,2 slices of lemon,1 dspn lemon juic,1 pint mayo (or half and half natural yoghurt and mayo),1.5 tbsp apricot jam or mango chutney,,


skin the chicken and slice the meat into strips.

Heat oil and add the onion and pepper. cook for 3 mins or until the peppers are soft, add curry powder, cook another 2 mins. add puree, wine, bay leaves (2), and bouquet garni and bring to the boil. Add seasoning , sugar, lemon slices and lemon juice.

Reduce the heat and simmer for 12 mins stirring all the time.

Take off the heat remove the bay leaves and lemon slices.

Leave to cool completely.

Add sauce to mayo and add the jam and stir in thoroughly. Finally add the chicken. Prepare the day before for best results.

Serve with sliced orange for decorm and serve with rice mixed with sweetcorn.

serves 4-6

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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