The weekend's final big dinner while dear guest Beth was in town was a warm and soothing dish of goodness on such a chilly and drizzly Winston-Salem Christmas Parade Saturday afternoon: chicken with coronation sauce served over rice. Long a favorite of the household, it's a creamy goopy one-bowl meal, spiked with curry paste, countered with a nudge of sweetness, delightfully spiced and twice as nice when served amongst good company. One might be inclined to disregard the call to save room for dessert, once these flavors begin dancing across one's tongue.
"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155. Recipe is a variation on "Coronation Chicken," created by Constance Spry and Rosemary Hume for the 1953 Coronation of Queen Elizabeth II.
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