Recipe: Coronation Chicken

Rating: 4.5 stars based on 1148 reviews

Serve it with a salad made up of white long grain and wild rice, accompanied by a spicy white wine or dry rosé.

I made a nicer version with sweet peppers, etc.. Not got a recipe for it though.


  • 1 free-range chicken
  • 1 large orange
  • 1 bay leaf
  • 1 cinnamon stick
  • Olive oil

  • For the stock:
  • 1 large onion, chopped
  • 2 cloves garlic
  • 1 cup medium dry white wine
  • 1 tsp fenugreek (optional)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 finely chopped, small, dried, red chilli pepper (not the seeds)

  • For the marinade:
  • ½ tsp saffron threads
  • 1 tsp ground turmeric
  • 4fl oz/115ml milk
  • 4fl oz/115ml white wine
  • 1 tbsp finely chopped fresh coriander
  • 2 tbsp finely chopped mango chutney
  • 2 tbsp sultanas
  • 2 tbsp finely chopped dried apricot

  • For the dressing:
  • 1 tsp curry powder
  • 1/2 tsp ground coriander
  • 7fl oz/200ml crème fraîche
  • 3fl oz/100ml mayonnaise

  • To serve:
  • Fresh coriander
  • Paprika
  • Salad leaves


  • Preheat the oven to 200F/400C/gas mark 6.
  • Quarter the oranges, crunch up each bay leaf and cinnamon stick and stuff everything into the chickens, with a little salt and black pepper. Brush the chickens with olive oil and sprinkle with more salt and pepper.
  • Roast them for 20 minutes per lb/500g.
  • Leave to cool, then strip the meat from the carcases, chop roughly into bite-sized pieces and put in a wide dish.
  • Put the skin and bones into a saucepan along with the stock ingredients and cover with water.
  • Bring to the boil and simmer gently for two hours.
  • Strain the stock and skim off the fat.
  • Reduce the stock down to about 1 pint/500ml.
  • Leave to cool.
  • Meanwhile, make the marinade.
  • Heat the saffron and turmeric gently in a dry saucepan for a few seconds, then add the milk and bring to the boil.
  • Stir in the wine, coriander, mango chutney, sultanas and apricots.
  • Simmer gently for about 10 minutes.
  • Leave this mixture to cool too, then add it to the cool stock.
  • Stir the stock/marinade mixture into the chicken.
  • Cover and leave in the fridge overnight.
  • Heat the curry powder and coriander in a dry pan until fragrant.
  • Put the crème fraîche and mayonnaise in a bowl and stir in the spices.
  • Fold the dressing into the chicken and marinade, which will have set to a light jelly.
  • Bring to room temperature before serving piled on salad leaves and scattered with chopped coriander and paprika.


This template modified by (c) Adrian Teakdesk.