Coronation Chicken Food

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.

CORONATION CHICKEN TO DIE FOR.

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.

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 SALAD

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.

CORONATION CHICKEN

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.

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.

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.

HISTORICAL RECIPE: CORONATION CHICKEN

Steps:

• Poach the chicken with the carrot, bouquet garni, salt and peppercorns in water and a little wine, for about 40 minutes or until tender. Allow to cool in the liquid and remove the bones.
• Fry the onion in oil for 3-4 minutes, then add curry powder. Fry for a further 1-2 minutes.
• Add tomato purée, wine, water, and bay leaf. Bring to boil, add lemon slices and juice, pinch of salt, pepper and sugar. Simmer uncovered for 5-10 minutes. Strain and cool.
• Add mayonnaise and apricot purée in stages. Season, and add more lemon juice if necessary. Mix in the whipped cream.
• Coat the chicken in the sauce and mix in a little extra cream and seasoning. Serve with salad and a little extra sauce.