Coronation Chicken Deli Style But Cheaper Food

CORONATION CHICKEN RECIPE

Steps:

• In a bowl, mix together the mayonnaise, Greek yogurt, curry powder, cinnamon, salt, pepper, mango chutney, sultanas and apricots until combined.
• Add in the chopped chicken and stir to coat the chicken.
• Place in a serving bowl and top with flakes almonds, then serve as part of a salad or in a sandwich.

LOW FAT CORONATION CHICKEN

Steps:

• Braise the chicken breast in the stock, and allow to cool. Once cold set aside 1/4 pint of the stock to use for sauce later.
• Cut the chicken into bite size portions (dice).
• Spray the base of a frying pan with a little olive oil, to prevent sticking.
• Dry fry the onions, till soft, not browned.
• Stir in the curry powder according to taste and cook for another 2 minutes.
• Add 1/4 pint of the stock, tomato puree, lemon juice & chutney/jam.
• Allow to cool and stir in the mayonnaise and cream.
• Dry fry the almonds and stir in at the end.
• wonderful served as part of a cold buffet or in sandwiches.
• If really want to go to town with this, add cashews nuts and small pieces of tinned fruit, like pineapple, peaches or mandarins.

LOW FAT CORONATION CHICKEN

Steps:

• Finely dice first 4 ingredients.
• In bowl, mix rest of ingredients and combine with first 4 ingredients.
• NOTE: Can eat as is with a salad of rocket, feta and tomatoe of spread on 2 slices of wholemeal or wholegrain bread; can add alfalfa sprouts; can also add diced apricots.
• ENJOY!

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE

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.

EASY CORONATION 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.