What could be more appropriate for a jubilee picnic than coronation chicken? This iconic vintage dish was designed by Constance Spry and Rosemary Hume to be served at the coronation banquet of Queen Elizabeth II. So, with a few tweaks to the original recipe here’s the low FODMAP version for your Jubilee picnic.
For the chicken
- 1.5kg free-range chicken
- 1 tbsp sea salt
- 10 whole black peppercorns
For the sauce
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1/4tsp asafoetida (hing) powder
- 1 tbsp tomato purée
- 85ml red wine
- 150ml water
- 1 bay leaf
- salt and freshly ground black pepper
- 2 slices lemon
- squeeze of lemon juice
- 425ml good-quality mayonnaise
- 2 tbsp smooth sweet orange marmalade
- 3 tbsp whipped cream
- 1 tbsp roughly chopped coriander
- 1 tbsp toasted sliced almonds
- Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the salt and peppercorns.
- Bring to the boil and simmer for 30 minutes, turning the chicken once.
- Cover with a lid and switch off the heat. Leave for one hour then remove the chicken.
- Allow to cool completely and tear the chicken from the bones into rough pieces.
For the sauce:
- Heat the oil in a pan over a medium heat.
- Add the curry and asafoetida powder and cook for a further two minutes, stirring well.
- Add the tomato purée, wine, water and bay leaf.
- Bring the mixture to the boil.
- Season with salt and freshly ground black pepper and add the lemon slices and lemon juice to taste.
- Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes.
- Strain the sauce through a fine meshed sieve and set aside to cool.
- Gradually fold in the mayonnaise and sweet smooth orange marmalade, to taste.
- Add more lemon juice to taste
- Fold in the whipped cream.
- Stir the chicken pieces into the sauce and garnish with the chopped coriander and toasted sliced almonds.