coronation chicken

Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast

Easy Coronation Chicken

mayonnaise

mild curry powder,to taste

cinnamon

mango chutney

sultanas,or

chicken

Easy coronation chicken

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.

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Chicken korma

onion,chopped

garlic cloves,roughly chopped

thumb-sized piece ginger,roughly chopped

tbsp korma paste

skinless, boneless chicken breasts,cut into bite-sized pieces

ground almonds,plus extra to serve (optional)

tbsp sultanas

chicken stock

golden caster sugar

pot 0% fat Greek yogurt

coriander,chopped

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

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!

The Original Coronation Chicken

olive oil

tbsp white onion (or 1 shallot) (finely chopped)

bay leaf

curry powder

tsp double-concentrated tomato paste

ml red wine

water

lemon juice

tsp brown sugar

creme fraiche (or unsweetened whipped cream)

tbsp dried apricots (finely chopped)

chicken breasts

salt & pepper

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!

Protein packed, fruity and filling, we&#039;ve given the classic Coronation Chicken a vegetarian twist while keeping it light and slimming friendly!

Coronation Chickpeas | Slimming &amp; Weight Watchers Friendly

tin chickpeas

red onion (finely chopped)

½ red pepper (finely diced)

mango

100 g fat free Greek yoghurt

tsp red wine vinegar

tsp mild curry powder

granulated sweetener (or sugar)

½ tsp garlic granules

coriander (chopped)

salt and black pepper

Place

Place the mango in a small saucepan with 2-3 tbsp water and the red wine vinegar. Cover and bring to a simmer over a low heat for 10 minutes or until the mango becomes soft and begins to fall. Riper mangoes will need less cooking than unripe ones.

Remove

When soft, remove from the heat and set aside for 10 minutes to cool, before blending to a puree.

In a large bowl, mix the mango puree with the yoghurt, curry powder, garlic granules and sweetener.

Stir

Stir in the chickpeas, peppers, onions and coriander.

Season

Season to taste with salt and pepper and serve with your choice of accompaniment.

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Place mango in saucepan with 2-3 tbsp water and red wine vinegar. Cover and simmer over low heat for 10 mins until mango is soft and falls

Remove from heat and set aside for 10 mins to cool before blending to a puree

Mix mango puree with yoghurt, curry powder, garlic granules and sweetener in a bowl

Stir chickpeas, peppers, onions and coriander

Season with salt and pepper. Serve with chosen accompaniment

Coronation Chickpeas -  Pinch of Nom

This Coronation chicken recipe is an all-time classic and family favourite. Invented for the Coronation banquet of Elizabeth II, it's now a British classic. 

Coronation Chicken

mild curry powder

150 g (5 ounces) mayonnaise

g (4 ounces) crème fraîche

Worcestershire sauce

celery sticks, finely chopped

g (3 ounces) dried ready-to-eat apricots, chopped

g (2 ounces) sultanas

g (2 ounces) flaked almonds

coriander,

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.

https://streaming.hearstdigitalstudios.com/765d97c1-fa06-4061-9ae6-a203ca38a35a/video_rover_16x9_1080p_hd_1538665061_1206.mp4

Invented for the Coronation banquet of Elizabeth II, this recipe was originally called Poilet Reine Elizabeth, but quickly became known as Coronation Chicken.

Coronation chicken

Mary Berry Chicken Coronation

chicken,

onions

carrot

celery

garlic

thyme

apricot jam

¾ cup half fat fresh cream

tomato purée

Lemon zest (finely grated)

Lemon juice

spring onions (finely chopped)

Salt and black pepper

grapes

Rocket or parsley (to garnish)

Skip this section if you have already precooked chicken

Heat the chicken stock, chicken, onions, carrot, celery, garlic and herbs in a large saucepan until it starts boiling.

Reduce the heat and simmer for an hour or more until the chicken is cooked through.

Allow the chicken to cool, removing it from the pan.

NO PRECOOKED CHICKEN (+40 mins)

Remove the chicken skin  and cut the chicken into small pieces.

Prepare the sauce. Heat the jam and curry powder in a small saucepan and set aside to cool when the jam is melted. Combine with  the mayonnaise, fresh cream, tomato puree, lemon zest and juice and mix together

Combine the chicken with the sauce, spring onion, and seasoning with salt and pepper. Add half of the grapes and put on a serving platter. Garnish with the remaining grapes and rocket leaves.

Keep in the refrigerator for up to three days and serve with salad, wraps, rolls and omelets.

FOR THE MARY BERRY CORONATION CHICKEN

Sweet, savory, crunchy, and creamy, coronation chicken is so good, it's fit for royalty. Serve it in a sandwich, on a salad, or in a steaming baked potato.

Easy Coronation Chicken Recipe

boneless, skinless chicken breasts

salt

black peppercorns

bay leaves

white onion, diced

tomato paste

red wine

sour cream

apricots

almonds,

cilantro leaves, chopped

Half-fill a tall pot with water, then add chicken breasts, peppercorns, and bay leaves. Bring the water to a boil, then reduce the heat and simmer for 8-10 minutes or until the chicken is tender.

Remove the chicken from the pot and cover it loosely with foil. Allow to cool, then cut or shred the meat and set aside.

For the coronation sauce, heat the olive oil in a saucepan or skillet over medium heat. Add the diced onion and cook for 5 minutes until the onions are translucent and soft.

Stir in the tomato paste and cook for about 1 minute. Add the curry powder, and stir until blended.

Mix 1/4 cup of water, red wine, lemon juice, mango chutney, and the bay leaf into the tomato paste. Add more water as needed.

Cook the mixture until the sauce reduces by half - about 5 minutes. Once reduced (thickened), remove the pan from heat and leave it to cool to room temperature. To speed this up, pour the sauce into a glass bowl.

When the sauce and chicken are both cold, mix the mayonnaise and sour cream in a bowl. Then blend that into the curry mixture and stir until well combined.

Mix the chicken into the sauce, stirring until well coated. Then add the sliced almonds and chopped apricots and stir again until well blended.

Garnish with freshly chopped cilantro, and enjoy!

Coronation chicken salad

500 g (1lb) chicken breasts ((alternatively use shredded rotisserie chicken))

tsp salt

tsp pepper

lemon peel

tbsp chutney

pepper

almonds

peaches (roughly chopped)

salad leaves

If cooking your own chicken, combine water, salt, bay leaf, pepper and lemon peel in a saucepan.

Bring to a gentle simmer then add chicken breasts. Poach for 8-10 minutes or until the chicken is just cooked, remove and allow to cool then shred. 

Whisk together mayonnaise, sour cream, curry powder, chutney, salt and pepper together.

Combine the chicken with the dressing then add chopped peaches, flaked almonds and spring onion. Mix well.

Add salad leaves of your choice to a serving bowl then top with the Coronation chicken.

Sprinkle with chopped parsley and almonds then serve as is or as a filling for sandwiches.

A Classic Coronation Chicken Salad is so easy and delicious. Moist, juicy chicken is tossed in a curried sauce sweetened with mango chutney and topped with crunchy toasted almonds and fresh herbs.

Classic Coronation Chicken Salad

chicken thighs (skinless)

curry paste

plain yogurt (e.g., Greek yogurt)

spring onions (/salad onions)

tbsp flaked almonds

coriander

tbsp cooking oil

salt and pepper

Preheat the oven to 185C/365F.

Spread the chicken thighs flat on a greased oven tray. Drizzle more oil over the top and season with salt and pepper. Roast the chicken for 15-20 minutes or until a meat thermometer measures the internal temperature at 74C/165F.

In one frying pan, quickly fry the curry paste for 1-2 minutes until it is fragrant, then transfer it to a large mixing bowl. In a separate frying pan, toast the flaked almonds until they are browned. Alternatively, do this in the oven on a tray but watch that they do not burn.

Mix the cooked curry paste with the mayonnaise, yogurt, lime juice, and mango chutney.

Chop the chicken thighs into thin pieces or shred them with two forks. Mix them into the coronation dressing.

Plate the coronation chicken salad on a serving platter and top with the toasted flaked almonds, chopped coriander leaves, amd slices of spring onion.

Originally created and served for Queen Elizabeth II&#039;s coronation in 1953, this Coronation Chicken recipe bumps up the flavor several notches for a truly delicious meal that can be enjoyed as a salad or sandwich filling!

Ultimate Coronation Chicken

For the Creamy Curry Sauce:

creme fraiche or Greek yogurt

heavy cream

curry powder (use Madras for a bit of spicy kick)

Homemade Curry Powder ((click recipe link to make your own

cilantro

Place the chicken breasts in a small pot and cover with chicken broth (you can use water but we recommend chicken broth as it will infuse the chicken with more flavor).  Bring it to a boil, reduce the heat, and simmer until the chicken for about 10-15 minutes or until completely cooked through.  Drain the chicken and let it cool completely.  Chop it into 1/2 inch pieces or smaller if you prefer.

While the chicken is cooking, prepare the creamy curry sauce:  For optimal flavor, first briefly toast the curry powder in a dry skillet over medium-high heat until very fragrant.  Be careful not to scorch it or it will become bitter.Place all the sauce ingredients in a large bowl, reserving the toasted almonds and cilantro until last, and stir to thoroughly combine.Once the chicken is cold, pour over the sauce and carefully fold until the chicken is even coated.  Refrigerate for at least a couple of hours before serving.  Serve sprinkled with toasted almonds and chopped cilantro (see NOTE).  Serve on a bed of lettuce, on baked potatoes, with rice, or as a sandwich filling.

I used to get this as a favorite sandwich filling in England.  This brought back so many memories.  The flavors are so fresh and vibrant, I love this recipe and will definitely make this regularly.

This was so delish!  I used Greek yogurt and apricot jam.  My family loved the flavors in this chicken salad.  I will definitely make this again.

This was really superb, the best coronation chicken I've had anywhere.  Look forward to making it again for an upcoming brunch.

Enjoyed this version of Coronation chicken enough to have made it a second time. I tossed in some chopped dried cranberries as well as dried apricots and used 10% coffee cream instead of bothering with heavy cream. (After all, the purpose of the cream is to thin down the mayo-Greek yogurt base.) Used mango chutney and a bit of my own home-made tamarind chutney, and absolutely worth the bit of bother to toast the curry powder. Added cold, it just doesn't develop its flavour. What would have been helpful is to give the approximate weight of the boneless chicken breasts to better gauge the amount of sauce needed. This time, I cooked four boneless breasts that weighed slightly more than 1 kilo, so I increased the sauce ingredients by not quite another half measure and ended up with about 2/3 cup too much. (I'm sure I'll find some ways to use the excess up.)

The combination of sweet, savory, the slightest bit of spicy, and the creamy texture is  so delicious.  I've already made a second batch.  I've served it on both bread for sandwiches as well as on a bed of greens as a salad and it's delicious both ways.

I always love your recipes. The ones I have tried so far have been nothing short of BRILLIANT!!! I Tried this recipe today and oh my! It was truly delicious. Followed recipe and only thing I did different was add zested lime and a table spoon of lime juice. It was fantastic! I also love your attention to detail, such as toasting the curry powder,....little things that make a big impact! Thank you again!

Your recipe for coronation chicken sounds delicious, so I am definitely going to try it. My only complaint is the word crowned instead of coronated. As I've tried and loved many of your recipes, I'm looking forward to trying this one next summer.

I gave this a go.  It was delicious.  I am not a great fan of strong curry flavour so I added enough for my taste buds.  The whole family loved it and I can see it coming on the menu to spruce up summer BBQs.

Top 10 coronation chicken recipes from across the web

The most viewed coronation chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easy Coronation Chicken

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Coronation Chicken

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Ultimate Coronation Chicken

Top 10 coronation chicken recipes from across the web

The most viewed coronation chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Coronation Chicken

Chicken korma

The Original Coronation Chicken

Coronation Chickpeas | Slimming &am...

Coronation Chicken

Mary Berry Chicken Coronation

Easy Coronation Chicken Recipe

Coronation chicken salad

Classic Coronation Chicken Salad

Ultimate Coronation Chicken

The most viewed coronation chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine