Creamy and Spicy Coronation chicken
The Coronation chicken is indeed a British royal dish. The original Coronation chicken was invented by writer Constance Spry and the founder of the famous Le Cordon Bleu cookery school Rosemary Hume, while preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953.
Ingredients:
- Chicken breasts, skin removed : 2
- Olive oil : 1 tbsp
- 1 unwaxed lemon, zest and juice
- Knob of butter
- Shallot, finely chopped : 1
- Red chilli, deseeded and finely chopped : 1
- Madras curry powder : 2 tsp
- Tomato puree : 2 tbsp
- 100ml/3½fl oz dry white wine
- 100ml/3½fl oz chicken stock
- Apricot jam : 1 tbsp
- 150ml/5fl oz mayonnaise
- 75ml/3fl oz crème fraiche
- 1 large mango, peeled, stone removed, flesh diced
- Finely chopped spring onions : 4
- Finely chopped fresh coriander : 2 tbsp
- Dash Tabasco sauce
- Freshly ground black pepper
- Salt
- Green salad leaves
- 50g/2oz flaked almonds (toasted)
Preparation:
Spread olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. Steam the chicken for 20–25 minutes, or until cooked through. Let it cool. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes.
Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.
Stir well the jam and stock. Simmer until the volume of the liquid has reduced by half. Let it cool. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
Cut the chicken into small pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Garnish with toasted almond flakes and serve with a green salad. This dish can also be served in a sandwich, on top of lettuce leaves, with basmati rice, a salad, grilled veggies or as a topping for a baked potato.
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