- Servings : 6
- Prep Time : 10m
- Cook Time : 1:30 h
- Ready In : 1:50 h
The recipeCoronation chicken is a recipe devised during the 1950s to celebrate the Queen’s Coronation, but it is actually very similar to Jubilee Chicken, which was served during the Silver Jubilee of the King in 1935. Coronation Chicken is most commonly used as a sandwich filling these days, but originally it was intended to be served with a cold rice salad with peas, cucumber and finely chopped herbs lightly coated in a French dressing. The curry mayonnaise would also have been more subtle and only lightly coating the chicken in the original recipe, and the colour would have been a pale pink due to the input of red wine and tomato puree. Today it is more likely to be a little yellow or orange in colour as more spices are added. These days most of us cope well with more spicy food and so the recipe has developed into something more suitable for the modern British palate. This recipe uses a home made curry powder and home made mayonnaise. Curry mayonnaise has been used for many years with eggs, chicken and prawns and is a relic from the days of the British Raj in India, when curry dishes became popular in Britain.
- 1.5kg chicken pieces
- 4cm stick of cinnamon
- 5 black peppercorns
- 3 whole cloves
- 15g fresh ginger, skin removed
- 1 bay leaf
- ¼ tsp salt
- 5 tbsp good quality mango chutney
- 2 tbsp good quality curry powder, preferably home made
- 200ml thick Greek style yoghurt
- 50g flaked almonds, toasted
- a small bunch of parsley, roughly chopped
Put the chicken into a large saucepan with the cinnamon, peppercorns, cloves, ginger, bay leaf and salt. Fill with cold water to cover the chicken and then place a lid on the pan. Bring to a simmer and then turn down to the lowest heat and cook for about 1 ½ hours, until the juices run clear when the meat is gently pierced with a sharp knife tip. Remove the chicken from the pan with a slotted spoon and leave to cool on a plate. While the chicken is still lukewarm, break the chicken meat into bite-sized pieces.
Dry fry the curry powder in a frying pan until just aromatic, about 1-2 minutes, but be careful not to burn it as it will taste bitter.
Add the mango chutney and the curry powder to a bowl and then mix in the mayonnaise and the yoghurt. Season to taste with salt and pepper and add some chilli powder for a hotter taste if required.
When the chicken is completely cool, add it to the mixture and stir then refrigerate for a couple of hours. Remove from the fridge and place on a serving dish and garnish with the chopped parsley and toasted almond flakes.