Coronation Chicken
Easy
Coronation Chicken – Created way back in 1952, this oldie is most definitely a goodie. Coronation chicken remains one of the most requested buffet mains at our parties, and soon will be at yours too. This recipe can easily be doubled, tripled or quadrupled, depending on your party guests – add more or less curry paste as per your taste; we have made ours quite mild.
PREP IN
15 MIN
COOK IN
10 MIN
SERVE
8
Coronation Chicken
Easy
PREP IN
15 MIN
COOK IN
10 MIN
SERVE
8
Introduction
Coronation Chicken – Created way back in 1952, this oldie is most definitely a goodie. Coronation chicken remains one of the most requested buffet mains at our parties, and soon will be at yours too. This recipe can easily be doubled, tripled or quadrupled, depending on your party guests –
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Ingredients
- 4 chicken breasts
- 500ml chicken stock
- 4 tbsp mayonnaise
- 1 tbsp salad cream
- 1 tbsp mango chutney
- 1 heaped tsp Madras curry paste
- 2 tbsp raisins
- 1 lemon
- Salt & Pepper
- To serve: Toasted flaked almonds
Method
- 1. Poach the chicken breasts in the chicken stock for 8-10 minutes over a gentle heat, until cooked through. Set aside, cool and chop into bitesized pieces. Season with salt and pepper.
- 2. Mix together the mayonnaise, salad cream, chutney and curry paste and taste to see if you want more paste. It should taste stronger than you anticipate – the chicken will absorb the flavour.
- 3. Fold through the chicken and raisins and spritz to taste with lemon juice. Season with salt and pepper and cover with cling film and refrigerate until ready to serve. Just before serving, sprinkle with toasted almonds.
