|Nutritional Guidelines (per serving)|
The coronation in this recipe is usually mixed with cooked chicken. This recipe, however, has replaced the chicken to become Coronation Turkey, a great way to use up leftover meat from Thanksgiving.
Coronation chicken was designed for the coronation of Queen Elizabeth II as a representation of the, then, colonial nature of the British Empire so includes fruit, curry, and mayonnaise. There may no longer be a British empire, but this recipe remains a firm favorite all over the British Isles.
- 1 tablespoon rapeseed oil (or vegetable oil)
- 1 small onion (peeled and finely chopped)
- 1 tablespoon mild curry paste
- 1 teaspoon tomato puree
- 1 tablespoon red wine
- 1/4 pint/125 ml chicken stock
- 1 bay leaf
- Salt and black pepper
- 1 teaspoon sugar
- 1/2 lemon (juiced)
- 1 pint/450 ml mayonnaise
- 4 tablespoons apricot puree
- 2 tablespoons double cream (lightly whipped)
- 1 pound/450 g free-range cooked turkey (diced)
- 2 tablespoons flaked almonds (toasted)
Gather the ingredients.
Heat the oil in a frying pan, add the onions and cook on a low heat for 3 minutes. Add the curry paste and cook for 2 more minutes.
Remove the pan from the heat and add the tomato puree, red wine, chicken stock and bay leaf. Season with sea salt and black pepper and bring to the boil.
Add the sugar and the lemon juice and simmer for 5 to 10 minutes.
Strain and cool.
Slowly add the curry mixture to the mayonnaise.
Stir in 2 tablespoons of the apricot puree.
Fold in the softly whipped cream and the cooked turkey.
To serve, place the turkey on a serving platter, drizzle with the remaining 2 tablespoons of apricots and scatter with toasted, flaked almonds.