Coronation Chicken Scotch Eggs Recipes

CORONATION CHICKEN

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.

CORONATION CHICKEN

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.

HISTORICAL RECIPE: CORONATION CHICKEN

Steps:

• Poach the chicken with the carrot, bouquet garni, salt and peppercorns in water and a little wine, for about 40 minutes or until tender. Allow to cool in the liquid and remove the bones.
• Fry the onion in oil for 3-4 minutes, then add curry powder. Fry for a further 1-2 minutes.
• Add tomato purée, wine, water, and bay leaf. Bring to boil, add lemon slices and juice, pinch of salt, pepper and sugar. Simmer uncovered for 5-10 minutes. Strain and cool.
• Add mayonnaise and apricot purée in stages. Season, and add more lemon juice if necessary. Mix in the whipped cream.
• Coat the chicken in the sauce and mix in a little extra cream and seasoning. Serve with salad and a little extra sauce.

CORONATION CHICKEN SCOTCH EGGS

Steps:

• Bring a pan of water to a simmer over a medium heat. Carefully lower in four eggs and cook for 6 mins. Drain and immediately plunge into a bowl of ice-cold water. When cool enough to handle, peel the eggs and set aside on a board or plate.
• Tip the chicken, curry powder, thyme leaves and spring onions into a food processor with 1 tsp salt. Blitz until the mixture clumps together and resembles sausagemeat - the chicken should be minced. Tip into a bowl and divide into four portions, then roll each portion into a ball. Working with one meatball at a time, gently flatten into a disc in your palm and sit one of the boiled eggs in the middle. Bring the meat around the egg to enclose it, gently rolling in your hand to ensure it's fully sealed. Repeat with the remaining meat mixture and eggs.
• Crack the three remaining eggs into a shallow bowl and whisk. Tip the flour into a separate bowl and the panko breadcrumbs into another. Gently roll each scotch egg in the flour, followed by the beaten egg and finally the panko until they are all well-coated. Put on a plate and chill for 30 mins.
• Meanwhile, make the coronation mayo by mixing together the mayonnaise, yogurt, curry powder, turmeric and mango chutney. Season to taste and chill until needed.
• Fill a large saucepan no more than a third full with oil and heat to 160C. If you don't have a thermometer, you'll know the oil is ready when a cube of bread dropped in browns within 30 seconds. Lower two of the scotch eggs into the oil at a time and fry for 10-12 mins. Remove to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat with the remaining two scotch eggs, then leave all the eggs to rest for 5 mins. Cut the scotch eggs in half and serve with the coronation mayo on the side.

CORONATION CHICKEN TO DIE FOR.

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.

CORONATION CHICKEN

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.