Coronation Chicken Recipes

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THE ORIGINAL CORONATION CHICKEN



The Original Coronation Chicken image

Make a British royal dish in just 10 minutes! Classic Coronation Chicken is super easy to prepare and great for sandwiches, salads and jacket potatoes!

Provided by Andrea Soranidis - The Petite Cook

Categories     Appetizer

Time 15m

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 tablespoon white onion (or 1 shallot) (finely chopped)
1 bay leaf
2 teaspoon mild curry powder
1 teaspoon double-concentrated tomato paste
60 ml red wine
60 ml water
1 tablespoon fresh lemon juice
1/4 teaspoon brown sugar
200 g mayonnaise
125 g creme fraiche (or unsweetened whipped cream)
1 tablespoon dried apricots (finely chopped)
2 large skinless chicken breasts ((600 g or 6 cups) cooked and shredded or cut into chunks)
salt & pepper to taste
3 tablespoon toasted almond flakes ( (optional))

Steps:

  • Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
  • Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
  • Add in the tomato paste, red wine and water and bring to a gentle boil.
  • Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
  • Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
  • In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
  • Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted almond flakes if you using.
  • Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!

Nutrition Facts : Carbohydrate 6 g, Protein 11 g, Fat 45 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 351 mg, Fiber 1 g, Sugar 4 g, Calories 476 kcal, ServingSize 1 serving

CORONATION CHICKEN



Coronation Chicken image

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

6 skinless, boneless chicken breast halves
⅓ cup sultana raisins
1 (1 pound) large mango, peeled, thinly sliced
⅔ cup mayonnaise
1 teaspoon mild curry powder
1 tablespoon mango chutney
1 teaspoon fresh lemon juice
1 pinch salt and ground black pepper
¾ cup toasted cashews

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

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE



The Classic 1953 Coronation Chicken Salad Recipe image

This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for this recipe, however, a whole cooked chicken works very well; don't forget to remove the skin and check for bones first. This recipe is based on the Coronation Chicken recipe in: The Constance Spry Cookery Book by Constance Spry & Rosemary Hulme (1956).

Provided by French Tart

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs cooked chicken breasts (chicken pieces or whole cooked chicken)
2 teaspoons vegetable oil
1 small onion, peeled and diced finely
1 tablespoon curry paste
1 tablespoon tomato puree
2 fluid ounces red wine
1 bay leaf
1/2 lemon, juice of
4 canned apricot halves
1 tablespoon apricot jam
1/2 pint mayonnaise
4 fluid ounces whipping cream
salt & pepper
watercress (to garnish)

Steps:

  • Remove the skin and any bones from the chicken and cut into small pieces.
  • Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
  • Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
  • Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
  • Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
  • Place the pureed apricots into a bowl and mix in the mayonnaise.
  • Add the onion sauce and apricot jam and mix well.
  • Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
  • Season with salt & pepper and if necessary add a little extra Lemon Juice.
  • Finally, fold in the chicken pieces coating them with the mixture well.
  • Garnish with watercress and serve.
  • Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.

CORONATION CHICKEN SALAD



Coronation Chicken Salad image

Back in 1953, long before the Los Angeles chef Roy Choi started making Korean tacos, a different kind of cross-cultural mash-up was minted in England as a way to celebrate the crowning of Queen Elizabeth II. Coronation Chicken, a dish with Indian flavors, has since "become a staple in the U.K.," said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant's signature sandwiches. "There is such a huge Indian population in the U.K. that the two cuisines have become somewhat intertwined." By now it is a mainstay of the American picnic basket, too, and its undercurrents of sweetness (from apricots and mango chutney) and spice (from curry powder) are easy to achieve. Use soft bread, so that the chicken salad doesn't go squirting out the sides with each bite. And cutting off the crusts? Go right ahead. There is no shame in that.

Provided by Jeff Gordinier

Categories     brunch, dinner, lunch, salads and dressings, sandwiches, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

3 to 4 pounds bone-in, skin-on chicken breasts
1 tablespoon olive oil
Kosher salt, as needed
Fresh black pepper, as needed
2 tablespoons unsalted butter
1 large yellow onion, diced
1/2 cup red wine
6 tablespoons mango chutney
1/4 cup tomato purée
3 tablespoons curry powder
Juice of 1/2 lemon
1 fresh or dried bay leaf
1 cup mayonnaise
3 ounces dried apricots, finely chopped (about 15 apricots)

Steps:

  • Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
  • Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 33 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 17 grams, TransFat 0 grams

EASY CORONATION CHICKEN



Easy coronation chicken image

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

6 tbsp mayonnaise
2-3 tsp mild curry powder, to taste
½ tsp ground cinnamon
2 tbsp mango chutney
1-3 tbsp sultanas, or to taste
500g shredded cooked chicken

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

CORONATION CHICKEN



Coronation Chicken image

This Coronation chicken recipe is an all-time classic and family favourite. Invented for the Coronation banquet of Elizabeth II, it's now a British classic.

Categories     Coronation Chicken     coronation chicken recipe     how to make coronation chicken     coronation chicken filling     coronation chicken sandwich

Time 20m

Yield 6 servings

Number Of Ingredients 11

6 skinless chicken breasts
2 tsp. mild curry powder
150 g (5oz) mayonnaise
125 g (4oz) crème fraîche
3 tbsp. mango chutney
1 tsp. Worcestershire sauce
2 celery sticks, finely chopped
75 g (3oz) dried ready-to-eat apricots, chopped
50 g (2oz) sultanas
50 g (2oz) flaked almonds
Large handful fresh coriander, chopped

Steps:

  • Put the chicken breasts into a large pan and cover with cold water. Bring to the boil, then turn down the heat and simmer gently for 15min or until the chicken is cooked through (slice a breast in half to check). Drain and leave until completely cool.
  • Meanwhile, heat a small frying pan and toast the curry powder, stirring, until it smells fragrant (about 30sec). Empty into a large bowl and stir through the next seven ingredients, along with plenty of seasoning.
  • Cut or rip the cooled chicken into bite-sized pieces and add to the mayonnaise mixture, along with most of the flaked almonds and chopped coriander. Stir well and check the seasoning.
  • To serve, garnish with remaining almonds and coriander.

Nutrition Facts : Calories 292 calories

CORONATION CHICKEN



Coronation Chicken image

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

3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)
Kosher salt
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon extra-virgin olive oil
1/2 medium white onion, diced
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 cup red wine
2 tablespoons mango chutney
Juice of 1/2 lemon (about 1 tablespoon)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped dried apricots (about the size of a raisin)
1/4 cup toasted sliced almonds
1/4 cup cilantro leaves, chopped

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 TO DIE FOR.



Coronation Chicken to Die For. image

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

4 cooked chicken breasts (Chopped)
2 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon curry powder
1/4 pint chicken stock
1 teaspoon tomato puree
1/2 lemon, juice of
2 tablespoons mango chutney (or Apricot Jam/Jelly)
1/2 pint mayonnaise
3 tablespoons double cream (Thick)

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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