As popular as Coronation Chicken is, there are so many different ways of making it that many people are no longer certain what the original recipe was. The one thing that all the recipes have in common is that it is always chicken that is used.
Now, being from a good rural household, and wondering what new things I can do with game of various types, I tried a bit of an experiment last winter – and used rabbit instead. And it worked surprisingly well, when I used it as a vol-au-vent filler for a party I had several people asking for the recipe.
This fairly basic, easy-to-make version can be used for any relatively delicately flavoured white meat or poultry – I’ve had great success using turkey in place of rabbit or chicken for a handy vol-au-vent or sandwich filler, or as a tasty accompaniment to a jacket potato with some salad.
Ingredients
1 rabbit – jointed, poached, and removed from the bones in small pieces when cold
3 to 4 tablespoons mayonnaise
2 tablespoons apricot puree – or 5 to 6 dried apricots soaked in water until soft, drained and blended to a paste
1 to 2 teaspoons good-quality mild curry powder (I use Korma powder)
1 to 2 teaspoons lemon juice
Method
- In a medium bowl, stir together the mayonnaise and apricot puree until thoroughly mixed.
- Add the lemon juice and stir in thoroughly.
- Add the curry powder a little at a time, tasting to check that the flavour is as desired.
- Stir in the rabbit meat until fully coated and serve in your chosen style.
Dr Helen Brook
