- Preparation time
- 20 mins
- Cooking time
- 30 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- July 4, 2018
- 3 Individual
- Chicken Breast - Boneless Skinless
- 2 Tbsp
- Olive Oil
- 1 Whole
- Whole Lemon - Zest and Juice
- 1 Season With
- Salt and Pepper
- 2 Tbsp
- Butter
- 1 Whole
- Shallot (Finely Chopped)
- 1 Whole
- Jalapeño Pepper
- 2 tsp
- Curry Powder - Madras
- 2 Tbsp
- Tomato Paste
- 1 Tbsp
- Mango Chutney
- 1 Tbsp
- Apricot Jam
- 100 ml
- Dry white wine (like a Chardonnay)
- 100 ml
- Chicken Stock
- 150 ml
- Mayo
- 75 ml
- Creme Fresh
- 4 Whole
- Green Onion / Scallions (Chopped)
- 2 Tbsp
- Cilantro (Fresh - Chopped Finely)
- 1 Season With
- Tobasco Sauce
Step back into 1952 and showcase the classic chicken salad for a delicious lunch of Coronation nostalgia.
Coronation chicken is a combination of precooked cold chicken meat, herbs and spices, and a creamy mayonnaise-based sauce. It can be eaten as a salad or used to fill sandwiches.
- Rub the olive oil all over the chicken. Scatter over the lemon zest and season with the salt and black pepper.
- Steam the chicken for 20-30 minutes, or until cooked through, then set aside to cool.
- Melt the butter in a frying pan, add the shallot and chilli and fry for five minutes. Stir in the curry powder and cook for 2-3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the volume of the liquid has reduced by half.
- Stir in the jam and stock, continue to simmer until the volume of the liquid has reduced by half. Set aside to cool.
- Mix the mayonnaise and the crème fraiche in a bowl until well combined, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and cilantro.
- Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture. Season with salt, freshly ground black pepper and Tabasco to taste. Serve with a green salad, and dress with the toasted almond flakes.