Posted by Roth McCoy | Posted in Recipes with Meat | Posted on 04-07-2014
A Moist and Tender Chicken Dish, in a Lightly Spiced Curry Sauce
Coronation Chicken is an extremely versatile dish and can be made with just a subtle hint of spices, or a stronger ‘kick’ if desired – it is entirely up to you!
This dish first came to fame at the Coronation of Queen Elizabeth II in 1953, but an earlier version was made as far back as 1935, for the jubilee year of King George V. The basis of the dish is cold cooked chicken breast with a creamy mayonnaise sauce and curry paste, but we have added a few little ‘delights’ to really make this dish sing. In this case, apricots and sultanas are the fruity addition, but you can use peaches or mango as well. Usually served with a saffron rice, this can either be mixed into the chicken, or served on the side as a separate dish, but you can also use any leftover rice from the previous day (as long as it has been refrigerated overnight).
Easily transportable and ideal for picnics, it can be prepared up to 2 days in advance and stored in an airtight container ready to take on your day out. The longer the dish is kept refrigerated, the more the flavour of the sauce develops. The beauty of this dish is that it really does go with everything – other meats, seafood or side dishes. Soft and tender chicken in this delightful sauce will really please your friends, family or guests.
Serves: 6 (more if accompanied by other dishes)
Preparation Time: 10 minutes
Cook Time: 25-30 minutes (for the chicken)
- 6 x 170g boneless and skinless chicken breasts
- 300ml whipping cream
- 350ml mayonnaise
- 4 heaped tbsp curry paste (it is up to you if you use mild or hot paste)
- 2 tbsp mango chutney (optional, but it does give a lovely zing to the flavour)
- 100g sultanas
- 100g tinned apricots in natural juice, diced
- Saffron rice to serve, ready cooked
Heat oven to 180°C.
Prepare the sauce by whipping the cream until it has thickened but still with some movement – do not overwhip.
Add the mayonnaise and curry paste, stir until thoroughly combined. If using, add the mango chutney and stir to mix through.
Add the diced apricots and sultanas and mix again to spread through the sauce. Cover and refrigerate until ready for use.
Place the chicken breasts in a large baking dish and completely cover with water. Cover with tin foil to avoid the breasts from drying out whilst poaching. Poach for 25-30 minutes – test the chicken, it should be firm to the touch.
Remove from the oven, drain off the water and leave to cool. Once cooled, dice the chicken into medium sized pieces.
When the chicken is completely cool, mix into the sauce so that all the chicken is coated.
Store in an airtight container in the fridge until ready for your picnic! Don’t forget the rice, it is a great accompaniment.