Coronation chicken is a taste-bud tingling concoction of cold chicken, delicate spicing and creamy sauce and is a symbol of British summertime. Perfect leading on its own, with salads, stuffed in a french bread sandwich or slathered over a plump baked potato. This Coronation chicken recipe tastes like sunshine on a plate and seems to make everyone smile.
The classics are always the best.
What You Need
- 3 x large Chicken Breasts
- 1 tablespoon of Curry powder
- 2 Tablespoons of Greek Yoghurt (or natural yoghurt)
- 2-3 Tablespoons Mayonnaise (to taste as it depends how much sauce you want)
- 2 tablespoons of Mango Chutney (add more to taste)
- 4 finely chopped spring onions
- A Large handful of Fresh Coriander, chopped
- A generous scattering of Flaked almonds
- Sea salt and cracked black pepper
You can add chopped celery, grapes and raisins but we generally prefer the unfettered taste of the chicken. However, on a really hot day, the addition of some cooling grapes or celery can give a refreshing boost to the dish.
- Pre-heat oven to 180°.
- Place 3 large well-seasoned chicken breasts in a baking dish and pour over 1/2 inch of water mixed Pour water with a chicken stock cube (we like Knorr)
- Bake for approx 20 minutes until cooked through and springy to the touch.
- Remove from the oven and the water and leave to cool.
- In the meantime, mix the mayonnaise, yogurt, a few tablespoons of juice from the cooked chicken, mango chutney wine and curry powder until thoroughly combined.
- Cut the chicken into generous bite-sized pieces and add to the sauce along with the chopped spring onions and half of the coriander, grapes or any other additions.
- Toast the almonds and sprinkle liberally on top with the remaining coriander.
God Save the Queen!
Invented by Constance Spry from the Cordon Bleu cookery school in London especially for the coronation of our beloved Queen, this is truly a dish worthy of royalty.