Posted on Nov 5, 2014

Source: The Road to Vindaloo

In 1953 the Cordon Bleu Cookery School created a Royal curry to celebrate Queen Elizabeth II’s Coronation.  The recipe below is Helen’s version of this classic based on the recipe in her edition of Good Housekeeping Salads (1983). Although not a Royal she made it as one of the buffet dishes for the special occasion of her 50th birthday party which was attended by a number of eminent food writers.  The original recipe contained whipped cream, but in the interests of healthy eating, of which we are sure the Queen would approve, we have substituted strained yoghurt.   It makes an excellent buffet party dish, summer or winter.

2 – 2.5 kg cold, cooked chicken

1 tablespoons vegetable oil

1 shallot skinned and finely chopped

1 level tablespoons curry paste

1 tablespoons tomato puree

100 ml red wine

1 bay leaf

juice of ½ lemon

4 canned apricot halves

300 ml mayonnaise

100 ml Greek strained yoghurt

salt and freshly ground black pepper



Remove the meat from the chicken and cut into bite-sized pieces.  Set to one side.

Heat the oil in a pan and add the onion.  Fry gently for about 3 minutes, or until softened and golden brown.  Stir in the curry paste, tomato puree, wine, bay leaf and lemon juice.  Cook slowly, uncovered, until the sauce is thick.  Remove the bay leaf and then press the sauce through a sieve or puree in a blender and leave to cool.  Chop the apricot halves finely and press them through a sieve or puree in a blender.  Mix together the sauce and the pureed apricots. Add the mayonnaise and beat well until smooth then fold in the strained yoghurt.  Add salt and pepper to taste adding a little more lemon juice if desired.

Finally, add the chicken pieces to the sauce, mix well and transfer to a flat serving dish garnishing with a rim of watercress or thinly sliced cucumber.

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