Coronation Chicken 2023

Photo © Anne-Marie Minhall

“A dog of a dish.” ..

From 1953 ..

**DRUMROLL**

Coronation Chicken

A somewhat damning verdict from Tom Parker Bowles.

Oh. Ahem.

Anyway, let's move swiftly onward & make a version for this May coronation.

A mix of recipes here. This will easily feed 4. 

I made my own mayonnaise & I think this is key to making it a tasty dish rather than squirting or spooning mayo from a bottle or a jar.

For your mayonnaise ..

3 Egg Yolks

250ml Rapeseed or Groundnut Oil

Lemon Juice

Your trio of yolks go into a bowl with some seasoning

Whisk

Then start to add the oil very slowly

A few drops at a time & whisk as you go along

You'll feel the mayo thicken & with good eggs used, the colour is simply wonderful

Set aside

For the Coronation Chicken

500g Chicken Breast cooked & shredded

Knob of Ginger peeled & thinly sliced

2 tbsp Curry Powder

50g Pine Nuts

50g Sultanas

10g Dates finely chopped (optional)

5 tbsps Mango Chutney 

1/2 Lemon juiced

200ml Greek Yoghurt

2 tsp Worcestershire Sauce

Handful of Mint torn to garnish 

Gently warm a frying pan, no oil, & pop the curry powder in & let it toast for a matter of moments, you'll smell its fragrance

Tip it into a dish

In to that still warm pan, add the pine nuts & again let them heat through for just a minute or two

Now it's time to bring everything together

Into one big bowl put the curry powder, pine nuts, ginger, sultanas, dates (if using) plus the mango chutney & the Worcestershire sauce

Fold in your mayonnaise & yoghurt, before gently stirring in the pre-cooked chicken

Add a few squirts of lemon juice & then leave the mixture to rest for at least an hour

You can refrigerate if you plan to serve it later or the next day 

Before serving let it come to room temperature to enjoy all of those flavours before adding some torn mint leaves

In a posh roll, yes.

In a salad, yes.

On a fork, just for you ..

Yes.

Happy Coronation.

AMM