Coronation Chicken Recipe
Coronation chicken recipe was originally created in 1953 for the coronation of Elizabeth II. This amalgamation of cultural influences pays homage to the British colonial past and it’s then groundbreaking love affair with Indian spices and nuts.
From that first gastronomic kiss, a long term love affair with Indian food in the UK has blossomed and remains one of Britains’ most popular meals. In fact, the holy trinity of British comfort food; fish n chips, roast dinner and a curry (have you seen my other curry recipes?) have vied for the most popular dishes eaten in the UK.
Sure, the trend to healthier food, higher grade ingredients, locally produced are a great thing, but who doesn’t enjoy a naughty fish n chips or a good old ruby murray?
My Coronation Chicken recipe is a little quicker than the original and I really like serving it on a large platter as a salad to be shared. It is surprisingly filling which makes for a great lunch or supper.
Coronation Chicken Recipe
Coronation Chicken Recipe, perfect for a large salad or light supper for friends and family to share
- 1.2kg chicken (or 4 chicken breasts)
- 1 kg of waxy new potatoes (Charlotte are good)
- 2 tbsp curry powder
- Pinch of saffron (or ground turmeric)
- 30g dried apricots
- 100g Greek yoghurt
- 100g mayonnaise
- Dash Worcester sauce
- 200g fine beans
- 2 tbsp toasted almond slices
- 1 spring onion, finely sliced
- Chives to garnish (optional)
- Handful baby spinach leaves
- 2 tbsp Cranberries dried
- Step 1 Poach the chicken in a large saucepan of water for 90 minutes, then leave to cool in the water before taking the chicken out and storing the chicken in the fridge – save the cooking liquid.
- Step 2 Add the potatoes to the pot the chicken was cooked in and simmer for 10 minutes until cooked. About halfway through add the runner beans to the potatoes so they both finish cooking at the same time (they only take a few minutes).
- Step 3 For the coronation sauce, finely dice the dried apricots and place into a bowl, add to this a pinch of saffron (or turmeric) and pour just enough boiling water to cover (about 2 tbsp), cover with a plate and leave to steep until ready to use.
- Step 4 Toast the curry powder in a dry frying pan for a minute on low heat (don’t burn!) and place into a separate mixing bowl. Add the mayonnaise, cranberries, yoghurt, Worcester sauce, pinch of salt and pepper, spring onion and pour in the apricot and saffron mixture including any liquid and combine thoroughly.
- Step 5 When you are ready to serve, shred the chicken (I usually save the wings and legs for a little snack the next day!) and fold through coronation mixture (adding a little water if too thick).
- Step 6 Finally scatter the baby spinach leaves onto a serving platter, then fold through the potatoes and beans into the coronation chicken mixture and tip the lot onto a serving platter, sprinkle over the almonds and chives.
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