The coronation in this recipe is usually mixed with cooked chicken. This turkey recipe, however, has replaced the chicken to become Coronation Turkey, a great way to use up leftover turkey.
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 tbsp rapeseed or vegetable oil oil
- 1 small onion, peeled and finely chopped
- 1 tbsp mild curry paste
- 1 tsp tomato puree
- 1 tbsp red wine
- ¼ pt. (125 ml) chicken stock
- 1 bay leaf
- Sea salt and black pepper
- 1 tsp sugar
- Juice of ½ a lemon
- 1 pt. (450 ml) good quality mayonnaise
- 4 tbsp apricot puree (made from 10 oz (250 g) ready-to-eat dried apricots and boiled)
- 2 tbsp double cream, lightly whipped
- 1 lb (450 g) free-range cooked turkey, diced
- 2 tbsp toasted flaked almonds
- Heat a tablespoon of rapeseed oil in a frying pan, add the chopped onion and cook on a low heat for 3 minutes. Then add the curry paste and cook for a further 2 minutes.
- Remove from the heat and add the tomato puree, red wine, chicken stock and bay leaf, season well with sea salt and black pepper and bring to the boil. Add the sugar and the lemon juice and simmer for 5 – 10 minutes, strain and cool.
- Then slowly add the curry mixture to the pint (450 ml) of good quality mayonnaise, then stir in two tablespoons of apricot puree and 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.
Serving suggestions: This can be eaten with a rice salad, used as a filling for a baked potato or children like it stuffed in toasted pita bread.
Tip: If you make too much puree, freeze the rest for future use.
Recipe supplied by Totally Traditional Turkey, organic, free-range and barn-reared turkeys, exclusively produced by a group of independent farmers.
|Nutritional Guidelines (per serving)|
|Total Fat||100 g|
|Saturated Fat||20 g|
|Unsaturated Fat||28 g|
|Dietary Fiber||4 g|