With the upcoming royal nuptials and the announcement that the happy couple will be having a buffet at the wedding breakfast, I felt it only appropriate to include coronation chicken in my recipe list.
Whenever I have a picnic or need some sort of ‘moveable feast’ coronation chicken is always top of my list, it’s also very popular with my clients and it’s good to know the nation is still embracing this British Classic.
Of course most of us know the story of this dish - it’s almost turned into a mythical legend; devised for the coronation lunch in 1953 by the wonderfully named Rosemary Hume and Constance Spry, co-principals of the Cordon Bleu cookery school.
Obviously the overriding flavour in the dish is curry but the addition of the tomato puree really gives it a depth of flavour that without it just wouldn’t hit the spot.
Don’t be afraid to put in other flavours that appeal, some people like to add celery, sultanas, fried shallots etc., really the choice is yours!
4 boneless chicken breasts
2 tsp curry paste
2tsp tomato puree
Juice of half a lemon
150ml natural yoghurt
80g ready-to-eat dried apricots, chopped
Salt & pepper
5 tbps of parsley, finely chopped
1) Place the chicken breasts in a large saucepan cover with water and slowly bring to the boil, reduce the heat and simmer for 20-25 minutes until cooked through. Cool & slice into neat, bite size pieces.
2) Mix together the mayonnaise and yoghurt and stir in the curry paste, tomato sauce and lemon juice. Add the chopped apricots and season to taste.
3) Stir in the chicken pieces and turn everything over until well coated. Allow to stand for at least an hour to allow the flavours to mingle and enhance. Serve with the chopped parsley scattered over the top.
I like to serve this dish with a fresh green salad with a light olive oil dressing and some wild rice, perfect for a hot summer’s day!
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