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Coronation Chicken

  • 1.6-1.8kg oven-ready Chicken
  • Few carrot and onion slices, bay leaf and peppercorns, for flavoring
  • Salt and pepper
  • 2 onions, peeled
  • 50g butter
  • 8 no-soak dried apricots
  • Large pinch of saffron strands
  • Finely grated rind of 2 lemons
  • 60ml (4 tbsp) thin honey
  • 75 ml (5tbsp) curry paste
  • 450ml white grapes juice
  • 150ml Mayonnaise
  • 45ml (3 tbsp) double cream
  • herbs, to garnish


  • Place the chicken in large saucepan and add the flavoring ingredients with a large pinch of salt.
  • Bring to the boil, cover and simmer until the chicken is thoroughly cooked – about 1 hour.
  • Leave to cool in the liquid.
  • Chop the onions.
  • Melt the butter in a small pan, add the onions and sauté until softened.
  • Add the apricots, saffron, lemon rind, honey, curry paste and grape juice.
  • simmer, uncovered, for 30-40 minutes or until the curry mixture is the consistency of thin chutney.
  • Cool. Blend the mixture in a food processor, then pass through a sieve.
  • Remove the chicken meat from the bone, discarding the skin.
  • Cut the chicken into bite-sized pieces and place in a bowl.
  • Cover and refrigerate until required.
  • Stir half of the curry mixture into the mayonnaise (freeze the remainder for later use).
  • Mix in the cream and seasoning to taste.
  • Fold the chicken into the curry sauce.
  • Serve with a rice or mixed rice and lentil salad, garnished with herbs.



About Hassan Raza