|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||2%|
|Total Sugars 6g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Coronation Chicken has made something of a comeback with a resurgence of interest in serving it at the Queen's Diamond Jubilee in 2012, when street parties and celebrations marked the Queen's 60 years on the throne. It was a fitting time to bring back the old classic.
The dish was designed for the official coronation of Queen Elizabeth II in 1953 as a representation of the, then, colonial nature of the British Empire, so it includes fruit, curry, and mayonnaise. There may no longer be a British Empire, but this recipe remains a firm favorite all over the British Isles.
Coronation chicken is versatile as well—it's great for lunch boxes, picnics, and buffets. Serve it atop a bed of greens for a luncheon or dinner salad or serve it alongside a tossed salad. It makes a delicious sandwich filling for buns, sandwich bread, croissants, or pita bread. Or serve coronation chicken warm over rice or split baked potatoes.
"The coronation chicken was delicious, with excellent complex flavor. I recommend having all of the ingredients ready before starting. I used boneless chicken breasts, but you could use thighs, legs, or a combination." —Diana Rattray
1 tablespoon vegetable oil
1 small onion, finely chopped
1 tablespoon mild Indian curry paste
1 teaspoon tomato paste
1 tablespoon red wine
1/2 cup chicken stock
1 medium bay leaf
Sea salt, to taste
Freshly ground black pepper, to taste
1 teaspoon sugar
1 1/2 tablespoons freshly squeezed lemon juice
2 cups mayonnaise
1/4 cup apricot jam
2 tablespoons double cream, lightly whipped
1 3/4 to 2 pounds cooked chicken, sliced or diced
2 tablespoons toasted sliced almonds
Gather the ingredients.
In a medium skillet, heat the oil on medium heat until it shimmers. Add the onion and cook, stirring frequently until translucent, lowering the heat as necessary to avoid browning, 3 to 4 minutes.
Add the curry paste and cook, stirring frequently until fragrant, about 2 minutes. Add the tomato paste and cook, stirring frequently until fragrant and the mixture is well combined, about 1 minute.
Remove from the heat and stir in the red wine, chicken stock, and bay leaf. Season with sea salt and black pepper to taste. Return to the stove, increase the heat to high and bring to a boil.
Lower the heat to low, stir in the sugar and lemon juice, and continue to simmer 5 to 10 minutes.
Strain the curry sauce into a bowl through a medium mesh strainer. Let cool. Discard the contents of the strainer.
Slowly stir the curry sauce into the mayonnaise. Continue to stir until well combined.
Stir in the apricot jam.
Fold in the cream.
Place the cooked chicken in a large serving bowl. Toss with enough sauce to coat. Adjust the seasoning, if necessary.
Garnish with toasted sliced almonds. Serve with a rice salad, or as a delicious filling for baked potatoes, sandwiches, or pitta bread.
- Try using a rotisserie chicken if you don't want to cook your own chicken.
- Poached chicken breasts are ideal for coronation chicken, or use a combination of light and dark meat from a whole cooked chicken.
- This recipe also works well with cooked turkey.
- Add 3 to 4 tablespoons of golden raisins to the coronation chicken.
- Instead of apricot jam, use mango chutney.
How to Store Coronation Chicken
Refrigerate coronation chicken in a covered container for up to 3 days.
Can I use curry powder instead of Indian curry paste?
If you can't find Indian curry paste—it's usually in the Indian food section of the market—you may replace 1 tablespoon of curry paste with 2 to 3 teaspoons of mild curry powder.