Mains, Yummy Recipes

Getting My Brit On : Coronation Chicken


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

Enjoy!

* recipe is from here

Coronation Chicken

5 thoughts on “Getting My Brit On : Coronation Chicken”

  1. Your camera skills and camera did excellent!! Don’t fret!
    I’ve never had curry. Nope. It’s on my list of things to eat when I get over there! I would love it if Jeremy Clarkson took me to get some real fish and chips! I know he’s fond of curry as well.
    Love the little crowns on the plate. Cute touch!
    Can you use canned Mangos?
    Has the Olympics started to take its toll yet? I hear lines at the airports are starting. Ugh, I can’t imagine the crowds this June!

    1. They do love a good curry here! I was surprised when we moved here that a good curry/local curry place is more of a “thing” than fish and chips (I’m not sure if the culture changed over the years or if it was just a misconception? Fish and Chip shops are actually more common in Australia than they are in London! You can definitely find a fish and chip shop somewhere within walking distance in London but its not as big a thing as I thought it would be! Probably much bigger than in the U.S though so it’s all relative I guess!).

      You could definitely use canned Mangoes 🙂 The texture of fresh mango is really nice but if canned is easier then use it!

      Apparently the lines at Heathrow have been getting a bit silly (3 hour waits) but other then that I haven’t noticed anything. I’m sure it’s only a matter of time before it gets crazy though!

      1. Yeah, fish and chips here is practically non existant. Though probably in the New England area (Massachusetts, Maine, Rhode Island) they may be more prevalent. But if any place does sell fish and chips it’s usually a frozen piece of batter dipped cod with french fries, not those nice “steak fries” as we call them.

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