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Author Notes: So what is Coronation Chicken? I first came upon this from a show called Supersizers by Sue Perkins and Giles Coren, a radio broadcaster and food writer. The show is fairly straightforward - they travel back in time and live for a week in a certain era or decade - yes, they also eat the food of that time. In one of the episodes where they Eat the Fifties, a dish called Coronation Chicken was made in honor of Queen Elizabeth's Coronation day in 1953. This is technically cold chicken with curry cream sauce and is eaten as a salad with cold rice. This was invented by food writer Constance Spry and chef Rosemary Hume.
Again, there are tons of versions of this dish - from the very simple to the very complicated but there are a few components in common - cooked chicken (can be roasted or poached), curry powder (from your normal curry powder to madras), some form of jam or chutney (commonly used are apricot or mango) and mayonnaise or cream. Mix all that together and you get Coronation Chicken.
Here's my take on this dish and to be honest, I surprised myself because I actually liked it. —Christabel
pieces poached chicken breasts
piece minced shallot
teaspoons madras curry powder
cup sliced sun dried tomatoes
tablespoons mango chutney
cup chicken broth or water
tablespoon creme fraiche or yogurt
- Cook all the ingredients together in some olive oil over medium heat. Place 1/2 cups of chicken broth and reduce until half. Set aside to cool.
- Add the creme fraiche to the cooled mixture. Add the poached chicken. I served this with a bagel and some spinach leaves. This will be perfect with some salad leaves too or some cold rice.