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’.
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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
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Method
- 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.
That’s awesome! Now and then, my Mum makes sonmthieg like this, but when she serves it, she gets this big pan and flips the pot on it to make it into a cool shape (You know, like what you do with custard soemtimes). Anyways We would have this game when we eat, and we would all put our own rice, but the first one to make the rice get out of it’s original shape has to clean the dishes that night lol. Whoever reads this should definatley try it. Remember, don’t knock till you try it. =]
Looks relaly, relaly nice, as a butcher I will give you one tip- for the drunsticks: trim around 1 1/2 inch from the bottom of the drum stick, this will remove the tendons and tenderise the meat. Also making it easier to eat and looks very presentable. Thanks for the rice idea, gonna cook it today.