Coronation Chicken Over Rice

I have a secret to tell you: I’m a foreigner. Now, don’t call immigration just yet, I’m also a US citizen, but I was born in London.

And while the United Kingdom isn’t really known for its food, it is known for its pomp and circumstance – especially surrounding the royal family. After all, the recent engagement announcement of Prince William and Kate Middleton prompted the release of “royal wedding souvenir guidelines,” which, among other things, states that a photograph of the couple may not be used on “t-shirts, drying-up cloths and aprons.”

But back to the food. For Queen Elizabeth’s coronation in 1953, the palace chefs created a dish that became known as “coronation chicken.” And who would have thought that the dish that graced the royal banquet would be just at home on your Shabbat table? Since it is served cold, it is an ideal dish for Shabbat lunch. It also keeps well, so can be prepared in advance and kept in the fridge. The mild curry sauce will please everyone around your table. Especially when you tell them how regal they’re being.

Coronation Chicken Over Rice – Serves 4

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon curry powder
1 tablespoon tomato puree
2 tablespoons apricot jam
½ cup chicken broth
1 cup mayonnaise
salt and pepper
4 cups cooked rice

Grill or pan-fry the chicken breasts until cooked through. Let cool.

Heat the oil in a medium frying pan (you can use the same one you used for the chicken if you pan-fried it) and add the chopped onion. Fry the onion until translucent, 8 to 10 minutes.

Add in the curry powder, tomato puree, apricot jam and chicken broth. Mix together well and cook until slightly thickened, about 5 minutes. Let cool.

Using your hands or with two forks, shred the chicken into bite sized chunks.

Once the sauce is cool, use an immersion blender to puree the sauce until smooth. Add in the cup of mayonnaise and mix well. Coat the chicken in the sauce, and serve over the cooked rice.