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The Spruce Eats/Julia Hartbeck
Nutritional Guidelines (per serving) | |
---|---|
1118 | Calories |
100g | Fat |
17g | Carbs |
37g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1118 |
% Daily Value* | |
Total Fat 100g | 129% |
Saturated Fat 20g | 98% |
Cholesterol 153mg | 51% |
Sodium 905mg | 39% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 4g | 13% |
Protein 37g | |
Calcium 78mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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 in 1952. It includes fruit, curry, and mayonnaise. The recipe is representative of the British Empire's colonization of the world, which resulted in British exploitation of curry and diverse fruits. The recipe remains a firm favorite all over the British Isles.
Ingredients
- 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)
Steps to Make It
-
Gather the ingredients.
The Spruce Eats/Julia Hartbeck -
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.
The Spruce Eats/Julia Hartbeck -
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.
The Spruce Eats/Julia Hartbeck -
Add the sugar and the lemon juice and simmer for 5 to 10 minutes.
The Spruce Eats/Julia Hartbeck -
Strain and cool.
The Spruce Eats/Julia Hartbeck -
Slowly add the curry mixture to the mayonnaise.
The Spruce Eats/Julia Hartbeck -
Stir in 2 tablespoons of the apricot puree.
The Spruce Eats/Julia Hartbeck -
Fold in the softly whipped cream and the cooked turkey.
The Spruce Eats/Julia Hartbeck -
To serve, place the turkey on a serving platter, drizzle with the remaining 2 tablespoons of apricots and scatter with toasted, flaked almonds.
The Spruce Eats/Julia Hartbeck
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