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Coronation Chicken

I can’t think of any other dish that can be quite so extreme. I’ve had some absolutely dreadful offerings in the past that were labelled Coronation Chicken, which might explain why this 50’s classic seems to have fallen so far from grace.

Originally created by cookery titan Rosemary Hume to mark the Queens coronation, these days it’s a much maligned dish. But get it right, and it’s utterly sublime. It’s also super easy to make and incredibly versatile, so there’s no excuse for not getting it right. Poach the chicken with a few spices before bringing everything together gives it a great punch of extra flavour.

Coronation Chicken

Coronation Chicken

A retro classic, which when done right is a pure delight. Tender, tasty chicken, in a luxurious dressing that's bursting with flavour.
5 from 1 vote
Print Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins
Cooling Time 2 hrs
Course Appetizer, Main Course, Salad, Sandwich
Cuisine British, Indian
Servings 6 people
Calories 669 kcal

Equipment

  • Large saucepan

Ingredients
 
 

  • 1 medium Chicken or approx 800g leftover chicken
  • 1 stick Cinnamon
  • 4 Peppercorns black
  • 1 tsp Salt
  • 1 thumb Ginger peeled and finely chopped
  • 1 Bayleaf
  • 5 tbsp Mango Chutney
  • 2 tbsp Madras Curry Powder
  • 1 tsp Nut Oil
  • 2 tsp Worcestershire Sauce
  • 200 ml Mayonnaise low fat
  • 200 ml Greek Yoghurt low fat
  • 75 g raisins
  • 1 small bunch Chives chopped
  • 50 g Flaked Almonds lightly toasted
  • Seasoning to taste
  • 1 pot Chicken Stockpot

Instructions
 

  • If you're not using leftovers, put the chicken into the large saucepan along with the cinnamon, peppercorns, salt, bay leaf, and half the ginger. Add cold water to cover, then bring to a simmer (use a lid) and then gently cook for one and half hours. Carefully remove the chicken, and set aside to cool for about an hour and a half.
    1 medium Chicken, 1 stick Cinnamon, 4 Peppercorns, 1 tsp Salt, 1 thumb Ginger, 1 Bayleaf
  • Once cool, remove the skin from the chicken, and the work all the tender meat away from the bone. It should all come away very easily. Roughly chop the meat into 1-2cm cubes.
  • Lightly toast the curry powder in the frying pan, then add the nut oil and the remaining ginger. Keep it all moving around for a minute, until you can really smell it. Add to a large bowl, along with the Worcestershire sauce, the mango chutney, the mayo and the yoghurt. Mix well and season to taste. Stir in the chicken, then chill for a further 30 minutes.
    1 thumb Ginger, 5 tbsp Mango Chutney, 2 tbsp Madras Curry Powder, 1 tsp Nut Oil, 2 tsp Worcestershire Sauce, 200 ml Mayonnaise, 200 ml Greek Yoghurt, 1 small bunch Chives
  • Stir in most of the chopped chives and the raisins, then serve garnished with the almonds and the remaining chives. Great with a fresh green salad and new potatoes, on a jacket potato, or in a sandwich.
    75 g raisins, 1 small bunch Chives, 50 g Flaked Almonds

Nutrition

Nutrition Facts
Coronation Chicken
Amount per Serving
Calories
669
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
20
g
Monounsaturated Fat
 
17
g
Cholesterol
 
111
mg
37
%
Sodium
 
770
mg
33
%
Potassium
 
531
mg
15
%
Carbohydrates
 
27
g
9
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
669
Keyword Alfresco, chicken, Christmas, Easy, leftovers, Sandwich, Spring, Summer
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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