1 medium onion
6 sundried tomatoes in oil (about half a small jar)
1 dessert spoon madras or korma curry paste (powder will also work)
100ml glass red wine
125ml mayonnaise (not salad cream)
2 tablespoons apricot jam or mango chutney
Juice of half a lemon
Salt and black pepper
Prep to Cook: Saucepan, wooden spoon, tablespoon, veg knife, chopping board, jug, tablespoon, spatula.
Optional: food processor
Prep: 1. Prep the base of the sauce:
Dice up the sundried tomatoes and the onion (use a food processor to make this easy)
Add to this the curry spices
Tip into a saucepan and cook for 2 -3 minutes on a gentle heat
The onion needs to be softened but not browned
Turn off the heat and stir in the red wine
2. Prepare the sauce:
Put the apricot jam in a sieve over the pan
Push it through the mesh with the back of a spoon
Discard the lumps remaining in the sieve
In a bowl mix the mayonnaise with the cream until it is smooth
Season with salt and black pepper
Add all the ingredients together and mix really well until the sauce is blended
Chill in the fridge until required
3. Prep the dish:
Pull ready or pre-cooked cold chicken or turkey into bite-sized chunks in a mixing bowl
Add the sauce and stir until all the meat is covered
Pile into a serving dish and decorate with halves of green grapes
Spiced Coronation Sauce is a vintage originating from the Coronation in 1950. Prepare in advance and then stir in chunks of pre-cooked chicken or turkey and even a few halves of grapes. Serve it with a really crispy green salad and crusty bread.
Cooking the spices is an important stage in this recipe as it improves the flavour dramatically. Don’t be tempted to miss it out.
Cooks Know How: You will mix sweet, spicy and savoury food in this sauce. The mayonnaise is an emulsion and needs to be added to the sauce carefully when the other ingredients have been cooked and cooled. You will see the colour develop as you combine the ingredients. Your skill in creating this tasty sauce will add flavour to cooked meats such as chicken or turkey or even prawns. You can buy them ready cooked or for a better flavour cook the meat yourself. One whole chicken usually provides about 500g cooked meat and you’ll have the carcass left to make soup stock.
This sauce makes chicken far more tasty and special.
You can add a tablespoon of hummus to bring out the garlic flavour and the type of curry paste you use will quite dramatically change the nature of the sauce. It is traditional to have a fairly mild spice but if you like it hot then try a vindaloo paste.