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!

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