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
- 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.
- 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.
- Cut the chicken into bite-sized pieces, sprinkle with salt and lemon juice and rest until ready to combine with sauce.
- 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