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
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.
CORONATION CHICKEN PASTIES
Make these moreish Coronation chicken pasties ahead and leave to cool before packing for a picnic. You can also top them with seeds, such as poppy or sesame
Provided by Esther Clark
Categories Lunch, Picnic
Time 2h25m
Number Of Ingredients 13
Steps:
- For the pastry, tip the flour into a large bowl and stir in ½ tsp salt. Grate in the cold butter and lard. Gently combine with your hands. Swiftly mix in 250ml ice-cold water using a cutlery knife. Tip the dough onto a surface and knead for 1 min until smooth. Wrap and chill for at least 1 hr.
- To make the filling, heat the butter in a flameproof casserole or large frying pan over a medium-low heat and fry the onions for 10-12 mins until softened and starting to caramelise. Add the chicken and cook for 5 mins more. Stir in the korma paste, curry powder and flour, turn up the heat to medium and fry for another 2 mins. Stir in the stock gradually, in several additions, then simmer for 3 mins until the mixture has thickened. Stir in the cream and mango chutney. Leave to cool completely. Once the mixture is completely cool, cover and chill for at least 3 hrs or overnight.
- Line two baking sheets with baking parchment. Divide the chilled pastry into six pieces, weighing for accuracy, if you like. Form each piece into a ball, then roll each one out on a lightly floured surface to a 20cm circle. Working with one pastry circle at a time, spoon a sixth of the filling into the middle of the circle. Wet the edge around half the circle, then fold over to the dry edge and crimp using your fingers or a fork to seal. Repeat with the remaining filling and pastry circles, placing them on the baking sheets as you go. Chill for 1 hr.
- Heat the oven to 180C/160C fan/gas 4. Brush the pasties with the beaten egg and bake for 50 mins-1 hr, or until golden. Leave to cool for 10 mins, then eat hot, or cool completely to pack for a picnic. Will keep chilled in an airtight container for up to two days.
Nutrition Facts : Calories 899 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
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
This is a favorite in the UK for buffet and picnic. Once you try it, it will become a firm favorite for the summer.
Provided by Trudy Hobbs
Categories Lunch/Snacks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Trim away excess fat and skin, then wash and pat chicken dry with absorbent kitchen paper.
- Place the chicken in a large pan with half the chopped onion, 1 bay leaf and the coriander sprigs.
- Pour in enough water to cover the chicken and bring to the boil.
- Cover and simmer for 1 to 1 1/2 hours or until cooked.
- Leave to cool in the liquid for about 30 minutes.
- Drain the chicken then strip away and discard the skin.
- Slice all the meat from the carcass, cut into bite sized pieces and set aside.
- Heat the oil and sauté remaining bay leaf, onion, coriander seeds, cumin and curry powder for 2-3 minutes.
- Stir in the tomato puree, lemon juice and red wine, then simmer gently for 10 minutes.
- Press the mixture through a sieve (metal is best) and leave to cool.
- Mix together the mayonnaise, apricot chutney and the cooled curry mixture.
- Whip the cream until it just forms soft peaks.
- Fold into the mixture together with the chicken pieces.
- Mix well and season to taste.
- Arrange the salad leaves on a serving plate and spoon the chicken mixture.
Nutrition Facts : Calories 494.6, Fat 37.4, SaturatedFat 12.4, Cholesterol 134.1, Sodium 171.6, Carbohydrate 8.3, Fiber 1.2, Sugar 2.3, Protein 27.6
CORONATION CHICKEN TO DIE FOR.
This is one of my most requested recipe's. I always serve it at buffets (I wouldn't dare not) and it is always the first to go. This is an extremely simple version and anyone can make it.
Provided by Kazd Davis
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in saucepan, add the chopped onion, cover and saute gently for 5 minutes until the onion is soft but not brown.
- Stir in the curry powder and cook for another two minutes, this will help bring out the flavour.
- Add the stock, tomato puree, lemon juice and chutney.
- Stir until bubbling, then cook for 5 minutes and the mixture reduces and thickens.
- Allow to cool for half an hour or so, then stir in the mayonnaise and cream.
- Add chicken (which should be chopped into reasonable sized chunks) and mix throughly.
- Serve over cold rice.
- Excellent buffet dish.
- Enjoy.
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