This taste-bud tingling concoction of cold chicken, delicate spicing and creamy sauce 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
- Greek Yoghurt (or natural yoghurt)
- 2 tablespoons of Mango Chutney (add more to taste)
- 4 finely chopped spring onions
- Fresh Coriander, chopped
- Flaked almonds
- Sea salt and cracked black pepper
You can add chopped celery, grapes and raisins but we prefer the unfettered taste of the chicken.
- 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, yoghurt, a few tablespoons of juice from the cooked chicken, wine and curry powder u tip 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.
- 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.