Traditional Coranation Chicken Recipe

This dish was made by Constance Spry for Elizabeth II's coranation in 1953. It is now a classic dish and is made lighter by using yoghurt instead of cream.

1 chicken 1.6kg (3lb 8oz)
400ml (14fl oz) chicken stock
1 bay leaf
1 large sprig of parsley
1 large sprig of thyme
8 black peppercorns
2 teaspoons of sunflower oil
2 shallots, finely chopped
1 tablespoon medium Madras curry paste
100ml (3 1/2fl oz) red wine
1 teaspoon tomatoe puree
1 tablespoon apricot jam
1 tablespoon lemon juice
150g (5 1/2fl ox) low-fat mayonnaise
150g (5 1/2fl ox) low-fat yoghurt
Salt and black pepper tp taste

1. Put the chicken in a large saucepan and add enough stock to cover. Add the bay leaf, parsley, thyme and peppercorns. Bring to the boil, then reduce heat, cover and simmer for 1 hour 20 minutes, or until the chicken is cooked. Leave to cool in the stock for about 30 minutes.

2. Meanwhile, heat the oil in a saucepan and cook the shallots for 4-5 minutes until soft. Add the curry paste and stir for 30 seconds, then add the wine, tomato puree, jam and lemon. Bring to the boil and simmer, uncovered for 4-5 minutes, or reduced by half. Set aside to cool.

3. Remove the chicken to a plate and leave to cool completely. Remove the meat, discarding skin and bones. Cut the meat into thick slices and reserve the stock for another dish.

4. Put the cooked sauce in a blender or food processor with mayonnaise and yoghurt and mix until smooth. Add the salt and pepper to taste. Stir in the chicken and serve on a bed of watercress, with wild rice.

Nutrients per serving:

Calories 350
Carbs 7g (of which 5g sugars)
Protein 45g
Fat 14g (of which 2g saturated)
Fibre 0g
Vitamins niacin, b6