The Original Coronation Chicken
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!
1 tablespoon extra-virgin olive oil
2 tablespoon white onion (or 1 shallot)
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
2 large skinless chicken breasts
salt & pepper to taste
3 tablespoon toasted almond flakes
- 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!
Apricots: substitute with 2 tablespoons mango chutney.
Almonds: substitute with 1-3 tablespoon sultanas.
Celery: feel free to add 1 celery stick finely chopped.
Cinnamon: feel free to add a pinch of cinnamon powder.
How to cook the chicken:
You can simply grill or steam the skinless chicken breasts (you can also use skinless and boneless thighs if you like). How To Store: You can store coronation chicken leftovers in an airtight container and keep it in the fridge for up to two days. I don't recommend storing it in the freezer. How to Serve: There are endless ways to serve it! Here are a few of my favourite ways:
- in a sandwich
- over a bed of salad leaves
- with basmati rice
- with grilled veggies
- as a topping for a jacket potato