Coronation Recipes

CORONATION CHICKEN

Steps:

• Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
• Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
• For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
• Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
• To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

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 SALAD

Steps:

• This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.
• In a small non-reactive bowl, combine raisins and sherry to soak.
• In a large Dutch oven, bring 6 cups of water to a rolling boil over medium-high heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50 minutes or until grains are tender and split open to reveal their white cores.
• Drain and let cool to room temperature. While the wild rice is cooking, combine the wild rice with 1 1/2 cups cold water and 1/2 a teaspoon salt in a medium sauce pan.
• Bring to a boil over medium heat; stir well.
• Cover tightly, reduce heat and simmer 20 minutes undisturbed.
• remove from heat and let stand 10 minutes.
• Uncover and fluff gently with a fork; set aside to cool to room temperature. In a large non-reactive bowl, combine raisins and their soaking liquid, red peppers and chicken.
• Add the cooled rices and most of the scallions, reserving a handful for garnish.
• Toss well.
• Add the Dressing and toss again.
• Cover and chill until serving time. Sprinkle with remaining scallions and serve chilled or cool.
• Curried Yogurt Dressing: Combine all ingredients in a non-reactive bowl and whisk until fairly smooth and well combined.
• Cover and chill until needed.

CORONATION

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

CORONATION CHICKEN SALAD

Steps:

• Mix together the yogurt, curry powder, mango chutney and lemon zest with some seasoning in a large bowl. Add the grains, breaking them up with your fingers as you go, then add the chicken, onions, courgette and most of the coriander. Give everything a good stir and divide between two containers. Sprinkle over the remaining coriander, flaked almonds and nestle a lemon wedge into each lunchbox.

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 PIES

Steps:

• Heat the oil in a small frying pan. Cook the onion in the oil until soft, about 5 mins, then stir in the curry powder and cook for 1 min more. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season.
• Heat oven to 200C/180C fan/gas 6. Cut 24 strips of baking parchment as wide as the base of your muffin tin and grease one side with a little butter to help them stay in place. Criss-cross 2 into each hole of a 12-hole muffin tin so the edges of the strips stick out - this will help you remove the pies easily once cooked. Thinly roll out three-quarters of the pastry on a lightly floured surface. Stamp out 12 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.
• Divide the chicken filling between the pies. Roll out remaining pastry and cut 12 lids. Top each pie with a pastry lid, press together the edges to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with more beaten egg and scatter with almonds. Poke a fork in each to let the steam out while they cook and bake for 20-25 mins or until golden and cooked through.