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
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.