Last Sunday was a happy supper for three, and for the first time in almost a year I served up one of our easy house favorites: chicken with coronation sauce. With its unique mix of complementary flavors, hints of curry balanced with a bit of sweetness, a hidden measure of light heat, and a full creaminess to ooze all over the bed of rice...I'm glad I had no idea this wasn't supposed to be served warm over those steamed long grains.
The first day of February rolled in overnight, with the unkindness of 12 degrees when I awoke, and yet we felt beautified by a gorgeous overlay of an abundant fluffy snowfall from the previous day. The sunshine cast about brilliantly but with a wintered impotence, and the cold weather and wind chill warnings delayed my enthusiastic snow removal until late morning. I'm glad I'd gotten a decent start on it the evening before, but more snow still fell and the winds also did their work to toss around that unusually light and fluffy adornment. I needed to be ready to get the car out, because at that point I was expecting to have to drive to Virginia on Monday.
A well-blanketed car belonging to a new neighbor from across the street showed some of what the snow coverage looked like:
"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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