Coronation Chicken
Invented for the Coronation banquet of Elizabeth II, this recipe was originally called Poilet Reine Elizabeth, but quickly became known as Coronation Chicken.
Ingredients
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6 skinless chicken breasts
2 tsp mild curry powder
150 g (5oz) mayonnaise
125 g (4oz) crème fraîche
3 tbsp mango chutney
1 tsp Worcestershire sauce
2 celery sticks, finely chopped
75 g (3oz) dried ready-to-eat apricots, chopped
50 g (2oz) sultanas
50 g (2oz) flaked almonds
Large handful fresh coriander, chopped
Method
1. Put the chicken breasts into a large pan and cover with cold water. Bring to the boil, then turn down the heat and simmer gently for 15min or until the chicken is cooked through (slice a breast in half to check). Drain and leave until completely cool.
2. Meanwhile, heat a small frying pan and toast the curry powder, stirring, until it smells fragrant (about 30sec). Empty into a large bowl and stir through the next seven ingredients, along with plenty of seasoning.
3. Cut or rip the cooled chicken into bite-sized pieces and add to the mayonnaise mixture, along with most of the flaked almonds and chopped coriander. Stir well and check the seasoning.
To serve, garnish with remaining almonds and coriander.