Tom’s Coronation Chicken

Tom's Coronation Chicken

We know we’re being predictable by sharing this delicious Tom Aikens Coronation Chicken, but its difficult not to get into the Jubilee Jamboree spirit. So what could be better than feeding all those folk on something that can be prepared in advance.

So we asked our friends at Great British Chefs if we could share this recipe with you.  Image is Copyright David Griffen, Courtesy of Great British Chefs

Coronation chicken

  • 100g of roast chicken, shredded dark meat, sliced breast
  • 120g of shallots, finely chopped
  • 30g of butter
  • 2 tbsp of curry powder
  • 1 red chilli, finely chopped
  • 20g of tomato paste
  • 400ml of white wine
  • 2 bay leaves
  • 250ml of chicken stock
  • 80g of apricot jam
  • 350g of mayonnaise
  • 100ml of cream
  • 100g of crème fraîche
  • 50ml of lemon juice
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 20g of chopped coriander


  • 20g of sliced almonds, toasted
  • 4 spring onions, chopped
  • 4 baby gem lettuces, finely shredded
  • 1 handful of mixed salad leaves
In a medium saucepan, melt the butter and sweat the shallots with the salt and pepper for 3 minutes. Add the bay leaves, curry powder and tomato paste and cook for a further 3minutes
Next add the wine and reduce until almost dry, followed by the apricot jam and chicken stock. Reduce on a medium heat until a thick syrup consistency is reached and set aside to cool
Once the mixture has cooled, whisk in all remaining ingredients adding the chicken once the liquid has emulsified. Leave to marinate for at least 2 hours
To serve, place the shredded lettuce and mixed leaves at the bottom of each bowl. Add the coronation chicken on top and sprinkle with the almonds and spring onions to finish

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