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.
- Large saucepan
- 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
- 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, 75 g raisins, 1 tsp Nut Oil, 2 tsp Worcestershire Sauce, 200 ml Mayonnaise, 200 ml Greek Yoghurt
- 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.Seasoning to taste, 200 ml Greek Yoghurt, 50 g Flaked Almonds