CORONATION CHICKEN RECIPE
Steps:
- In a bowl, mix together the mayonnaise, Greek yogurt, curry powder, cinnamon, salt, pepper, mango chutney, sultanas and apricots until combined.
- Add in the chopped chicken and stir to coat the chicken.
- Place in a serving bowl and top with flakes almonds, then serve as part of a salad or in a sandwich.
Nutrition Facts : Calories 317 kcal, Carbohydrate 14 g, Protein 28 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 78 mg, Sodium 221 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CORONATION CHICKEN
A creamy chicken and mango dish with a spicy curried mayonnaise dressing, is something fresh and different that always brings interest and recipe requests. Served cold with a crisp garden or rice salad. This also makes a wonderful sandwich filling.
Provided by CZARDAS
Categories Salad
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips.
- In a large bowl, stir together chicken strips, raisins, and half of the mango.
- In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in half the nuts. Transfer to a platter, and garnish with remaining mango strips and cashews.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 27.9 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 5.2 g, Sodium 301.6 mg, Sugar 18.8 g
CORONATION CHICKEN
Make and share this Coronation Chicken recipe from Food.com.
Provided by Christin Jamieson
Categories Chicken
Time 53m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a medium stainless steel saucepan.
- Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add the curry powder and cook for 2 minutes.
- Stir in the tomato paste, then the wine, water and bay leaf and bring to a boil.
- Add the thyme, oregano and 1/2 Tbsp of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.
- Strain the sauce into a large bowl, pressing hard on the solids; let cool.
- Add the mayonnaise, the jam and the remaining 1/2 Tbsp of lemon juice to the sauce. Fold in the chicken and currants, if using, and season with salt and pepper.
- Refrigerate until chilled or for up to 1 day.
- Sprinkle with the parsley and serve. NOTE: Since this is from a wine magazine, you didn't think they would leave out the best wine to serve with this meal, did you? Their recommendations: The sweet notes of apricots and currants point to a wine with some fruitiness and spice of its own.
Nutrition Facts : Calories 136.4, Fat 9.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 154.8, Carbohydrate 10.5, Fiber 1, Sugar 3.9, Protein 0.7
CORONATION CHICKEN - DELI STYLE BUT CHEAPER!
This is a recipe for coronation chicken which i adapted from foodcheats.com, i made it my own by making some modifications but this great website gave me the ideas. This version comes extremely close to the deli style coronation chicken that you can get in most cafes in the UK. I make this recipe with a Jamie Oliver style hand and just chuck everything into the pan but food.com won't let me do that with the ingredients so please feel free to vary the quantities if you want something sharper, milder, sweeter, tangier etc...
Provided by ashwebster
Categories European
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the chicken in an oven on gas mark 3 for about 30 mins in a covered roasting tin or cover with foil. This keeps them nice and moist and doesn't dry the chicken out. Let cool down once cooked.
- Gently fry chopped onion in butter until very soft (about 10-15 mins).
- Stir in the curry powder and cook on a low flame, occasionally stirring for a further 5 minutes, coating the onion with curry powder and bringing out the full flavour. This is to take the rawness away from the curry powder. Let the mixture cool down.
- When onion mixture is cool, add the mango chutney, apricot jam, yogurt, tomato puree, raisins and lemon juice, mayonnaise and mix.
- Roughly chop the chicken up into bite size pieces.
- Throw chicken into mixture and coat thoroughly.
- Enjoy with jacket potatoes or in a sandwich or just on it's own with good old salad!
Nutrition Facts : Calories 153.5, Fat 5.5, SaturatedFat 1.7, Cholesterol 48.2, Sodium 102.5, Carbohydrate 16.3, Fiber 0.8, Sugar 10.5, Protein 10.8
CORONATION CHICKEN
A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth's coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory and has a hint of spice - and perfect to serve over lettuce or between bread for a satisfying sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
- Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
- For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
- Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
- To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.
EASY CORONATION CHICKEN
Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast
Provided by joannasimpson
Categories Side dish
Time 5m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
- Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.
Nutrition Facts : Calories 463 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
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- Place the chicken in a single layer in a large pot. Add the cumin seeds, peppercorn, ginger slices and bay leaf to the pot and cover with chicken stock (or water). Add enough stock/water to cover the chicken by about 2 inches.
- Bring the pot to a boil and let boil for 5 minutes. Reduce the heat down to a simmer and let simmer for 15 minutes, uncovered. Turn off the heat, cover the pot with a fitted lid and let the chicken sit for another 10-15 minutes.
- Remove the chicken from the pot and transfer to a large cutting board. Use a couple of forks to shred the chicken into small chunks, set aside until you're ready to add it to the salad.
- In a large bowl mix together all of the salad ingredients except for the cilantro until well combined. Add the chicken and cilantro and mix once more. Taste and season with salt and pepper as needed and enjoy!
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