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Coronation Chicken


This is good for a cold buffet.


  • 8 half chicken breasts
  • 1 1/2 cups mayonnaise
  • 1 (7 1/2 ounce) jar apricot puree (baby food)
  • 1 small onion, finely chopped
  • 1 tablespoon curry powder
  • 1 heaping teaspoon tomato puree
  • 3/4 cup red wine
  • 1/2 cup water
  • 1 bay leaf
  • Little salt, pepper and sugar
  • 1 or 2 slices lemon
  • 1 squeeze lemon juice
  • 3 tablespoons whipping cream, lightly whipped


  1. Cook chicken breasts in seasoned water until done.
  2. Drain, cool and cut meat into bite-size pieces.
  3. Mix mayonnaise and apricot puree and set aside.
  4. Heat oil and sauté onion for 3 to 4 minutes.
  5. Add curry powder and cook 2 minutes more.
  6. Add tomato puree, wine, water and bay leaf. Bring to a boil and add salt, pepper, sugar, lemon and lemon juice. Simmer uncovered 5 to 10 minutes.
  7. Strain and cool; then add slowly to the mayonnaise mixture.
  8. Add cream.
  9. Serve cold over the chicken bits.

Serves 8 to 10.


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