No I’m not planning on getting down and skanky, shaving my head and toppling over in the street with a baby in tow. As exciting as that trio of train-wreckage sounds (maybe a bald head would distract from the tormenting image of me wearing anything remotely skanky. Who wouldn’t want to see a borderline plus sized gal in a glittery gold bikini?) I’m talking the Queen’s Diamond Jubilee celebrations and because entertaining is not my forte, that means food. Lots and lots of food.
This week I made Coronation Chicken which is basically a sweet, creamy and not really in the slightest bit spicy chicken dish that can be served as a chicken salad, sandwich filler or on a bed of rice. It was invented by Constance Spry and Rosemary Hume in 1953 for the Queen’s coronation, read the wikipedia article here for more details. I hadn’t heard of Coronation Chicken before googling related recipe’s a week ago so this was my first attempt at making it and also the first time I’d ever eaten it. From what I’ve read the basic recipe, to be honest sounds a little “meh” by today’s standards.
The recipe I found here seems a little bit more special. This recipe has the right amount of warmth for you average kid but I wouldn’t recommend it if you’re looking for a curry recipe (bit disappointing on the curry front) it is definitely more of a curry-flavoured or curry-inspired dish.
I’ve reduced the amount of coriander as I felt the flavour was a little overpowering. You can always reserve some coriander on the side for anyone who’d like a little extra sprinkled on top. The mango I used was slightly under-ripe so maybe the mango-flavour was a little too subtle to counteract the coriander? I think I’d like it with a little more heat next time around so I might double the amount of chilli and would definitely recommend leaving the Tabasco out on the table for anyone who wants to add a bit more kick to their meal after tasting.
Hubby has our camera in New York with him this week on a business trip so I pulled out our old camera for these photos. I waited for the sunniest day we had this week and I think the old girl did okay.
The first thing you need to do is cook your chicken breasts. The recipe recommends steaming them but only one of our hob’s on our stove top works (did I mention how pretty this flat is? Super pretty people! If only the silly appliances worked) and I’m too impatient to cook the chicken first and then begin the sauce. To bake them place in an oven safe dish, rub the melted butter into them pouring all 2 Tablespoon over the top. Sprinkle with Salt and Pepper and the zest of the lemon (reserving the juice for later) before covering with foil and placing in the centre of the oven. I baked the chicken breasts on a medium-low heat (150C/300F, lower if fan forced) in my oven for 40 minutes to an hour.
Once you’ve popped the chicken in the oven you can get started on the good bit!
Melt the knob of butter in the pan over medium-high heat and throw in the finely diced shallot and red chilli. Cook, stirring until they’re softened (5 minutes)
Stir in the curry powder and cook for 2 or 3 minutes
Stir in the Tomato Puree and cook for a further minute before adding in the wine
Allow to simmer until the liquid has reduced by half
Add the jam and stock, stir and allow to simmer again until the liquid has reduced by half
Remove from heat and set aside
In a bowl combine the mayonnaise and Creme Fraiche and stir it into your sauce
At this point, check on your chicken breasts. If they’re done (cut one open to check there’s no pink/translucent meat) then remove from the oven to allow to cool a little.
Stir into the sauce the mango, spring onions, lemon juice and coriander
Dice the cooked chicken into bite-sized pieces and stir through the sauce. Season with Salt and Pepper and Tabasco.
I served mine with a crunchy green salad (mmm!). Serve however you like, on a sandwich, with salad or on rice
* recipe is from here