The first of the ‘Great British Food’ recipes we’re bringing you is…CORONATION CHICKEN. Everyone loves a good ‘corrie chick’. It’s a brilliantly easy, cold dish to enjoy with rice on picnics, or in the garden on a summer’s day. And for some reason, people always find it incredibly impressive when you take the time to cook it.
So now a bit on the history of Coronation Chicken: Coronation Chicken was said to be invented at the banquet of the coronation of Queen Elizabeth II in 1953. It was here that the florist Constance Spry allegedly proposed the recipe of cold chicken in a creamy, curry sauce. The dish was then ‘updated’ in 2002, in honour of the Queen’s Golden Jubilee. This new version was quite logically named ‘Jubilee Chicken’.
Easy Coronation Chicken (8)
75g (3 oz) Mango Chutney (‘Mrs Balls’ is a particularly brilliant brand!)
1 tsp Curry Powder (you can add more if you’re a real curry person…just make sure you TASTE the mixture before adding!)
4 tablespoons fresh Lemon Juice
1/2 teaspoon Salt
500g (1 1/4 lb) skinless, boneless Chicken Breast Fillets, cooked and sliced – long strips of the chicken work really well in this recipe, as opposed to chunks. If you’ve roasted a chicken a couple of days before, and have leftovers, you could easily just
A handful of flaked almonds
- Whisk the mayo, chutney, curry powder, lemon juice, and salt together in a big bowl, mixing well.
- Add the chicken to the mix, and toss it all together, covering every inch of chicken.
- Cover and refrigerate.
- Scatter with flaked almonds before serving.