Coronation Chicken Pilaf Food

CORONATION CHICKEN PILAF

Steps:

• Heat the oil or ghee in a frying pan over a medium heat, add the onions and cook until starting to soften, around 5 mins. Add the chicken thighs and fry until golden and nearly cooked through, around 8-10 mins.
• Tip in the korma paste and stir to coat, then tip in the rice pouch, along with a splash of water. Stir again to coat everything in korma paste. Turn up the heat and add the yogurt, mint, mango chutney and some seasoning, then allow to sit for 2-3 mins - you want the base to catch a bit so it gets crispy. Take off the heat and top with pomegranate seeds, flaked almonds and a few mint leaves to serve.

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.

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.

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.