05 Sep

This comes courtesy of Esther Wilson’s magnificent recipe blog Recipe Rifle, which is recommended for everyone who is able to cope with moderate-to-severe levels of swearing with their cookery. If that whets your appetite, you can find it here.

However, this isn’t her recipe, but in fact comes courtesy of Julia Churchill, and is as a result reprinted here in her own words:

“Finely chop an onion and cook slowly till very dark. Add in spices – quite a lot of mustard seed, black onion seed, pepper, cardomom, (spelling?), tumeric, cumin, coriander seed, fennel seed, chilli flakes (loads. I have decided quite recently that food should hurt from time to time), teaspoon of curry powder for that familiar note, tiny bit cinnamon and clove – almost not there. Cook it. Let it cool and mix it with mayonnaise and [mango] chutney and squeeze in some lemon juice if it’s cloying. Salt. Chopped coriander at the end. Oooo. Was there anything else? I think that’s it.”

I’m going to give it a shot tonight. If you’re stuck for ideas why not try it too and we’ll compare notes?

(PS. I always thought Coronation Chicken sauce had peanuts in as standard. Doesn’t it?)

1 Comment

Posted by on 05/09/2011 in Food, Other



  1. Tom

    06/09/2011 at 10:52 am

    For the record, incidentally, this was indeed the best Coronation Chicken sauce that I’ve ever tasted. It was utterly beautiful. Recommended.


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