King Charles and Queen Camilla were “coronated” (I’m assured it is a word, thanks Nic) last night so I went on the hunt for recipes to make to celebrate the occasion.

For the coronation of Queen Elizabeth II a recipe called Coronation Chicken or Poulet Reine Elizabeth was developed. This was served cold, with a salad.

For King Charles a Coronation Quiche was promoted, with a the filling of spinach and chick peas.

I went for the Coronation Chicken, made for the tastes of the time and with ingredients available in 1953. It is incredibly simple.

I used 6 chicken breasts and made enough for 8 and leftovers for a few more serves.

CORONATION CHICKEN

Ingredients

  • 6 chicken breasts

Stock

  • 500ml chicken stock
  • 1 bay leaf
  • 2 sprigs thyme
  • ½ teaspoon coriander seeds

Dressing

  • 450ml mayonnaise
  • 200ml thickened cream
  • 3 tbs apricot jam
  • 1 mango, flesh chopped into 1cm cubes
  • 2 tsp garam masala
  • 4 tsp madras curry powder
  • 2 tbsp tomato paste
  • pinch chilli powder – to taste
  • lemon juice and zest
  • salt & pepper to taste
  • flat leaf parsley to serve
  • toasted almond flakes

Method

  1. Add thyme, bay leaf and coriander seeds to a pot of water and bring to the boil, add the chicken and then poach for 5 minutes. Turn off the heat, cover the pot and leave for 10 minutes. Remove the chicken from the stock and allow to cool.
  2. Mix the cream, mayonnaise, curry powder, garam masala, tomato paste, and a pinch of chilli powder. Add the chutney and mango and season well. The dressing needs to have a subtle kick without becoming overpowering.
  3. Cut the chicken into bite-sized pieces, sprinkle with salt and lemon juice and rest until ready to combine with sauce.
  4. Fold the chicken pieces into the curry dressing and season with salt, pepper to taste. Spread the chicken out on a bed of spinach or lettuce leaves. Scattter with a parsley leaves, lemon zest and the toasted almond flakes.

Serving

  • in a sandwich
  • with a salad
  • with steamed rice
  • with grilled veggies
  • as a topping for a baked potato
  • on a wrap