Coronation chicken

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1815
coronation chicken

coronation chickenIn this Jubilee year it seems fitting to revive a retro favorite, Coronation Chicken. Invented in 1953 to serve to Queen Elizabeth at her coronation banquet, Coronation Chicken is made by tossing cold, cooked chicken in a mild, creamy curry sauce. It’s delicious served with rice or jacket potato or makes a great filling for sandwiches.

Serves: 4 – 6

Preparation: 25 minutes to prepare

Ingredients:

  • 502tbsp mayonnaise
  • 2 tbsp crème fraiche
  • 1 tbsp mango chutney
  • 1 tsp curry powder or paste
  • Juice and zest of 1 lime
  • Generous handful chopped coriander
  • 500g skinless, cooked chicken breasts or fillets
  • Salt & Pepper

Method:

  • Mix together all the ingredients aside from the coriander and chicken
  • Taste the sauce and add more seasoning, curry powder or lime juice to suit
  • Tear the chicken into bite-sized chunks
  • Toss the chicken in the sauce so it is well coated
  • Just before serving mix in the coriander

Cooking tip: This is a good way of transforming left-over roast chicken

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