MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coronation Chicken
 Categories: British, Curry, Chicken, Wine, Dairy
      Yield: 6 Servings
 
           Cooked chicken meat cut into
           Bite-size pieces
      1 tb Oil
      2 oz Finely chopped onion
      1 tb Curry powder
      1 tb [heaping] tomato puree
      1 c  Red wine
    1/2 c  Water
      1    Bay leaf
           Salt, sugar & pepper to
           Taste
      2 sl Lemon
           Lemon juice to taste
      2 tb Apricot jam
      2 c  Mayonnaise
      3 tb Lightly whipped cream
 
  This dish was created in 1953 for H.M. Queen Elizabeth's
  Coronation.

  Heat oil in frying pan, add onion and cook gently for 3 to 4
  minutes. Add curry powder and cook for a further 2 minutes.  Add
  tomato puree, wine, water and the bay leaf.  Bring to the boil,
  add salt and sugar to taste, pepper, lemon and lemon juice. Simmer
  uncovered for 5 to 10 minutes. Cool, remove lemon slices and bay
  leaf.  Gradually add to mayonnaise and season with apricot jam.
  Adjust seasoning, adding a little more lemon juice if necessary.
  Stir in whipping cream.  Mix the sauce with the chicken meat and
  serve.  Excellent with cold rice and fresh peas.

  From: Anita Bautsch
 
  Other versions call for pineapple, dried currants, raisins or
  sultanas, or seedless grapes instead of apricot jam.

  Can be served cold as a chicken salad sandwich filling.- JW)
  
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