Coronation Chicken

To celebrate Her Majesty the Queen’s 90th birthday and the Patron’s lunch today I have revised a classic recipe. You could call this a retro fusion recipe, originally thought to have been created for the silver jubilee of the Queen’s grandfather George V in 1935. Coronation chicken is a cold dish often used in salads and sandwiches and is one of the only dishes that I will use curry powder for! The mix of the gentle spices with the creamy mayonnaise, tender chicken and sweet fruit has been enjoyed for decades and is still one of my husband Jim’s absolute favourites. Poaching the chicken is a great way to cook to add gentle favour and ensure the chicken stays very moist. The recipe can of course also be made with leftover cold chicken from a roast dinner or other meal as well.

Enjoy the dish and many happy returns to her Majesty. đŸ‘‘

Ingredients (serves 2)

115g dried fruit (I used a mix of golden sultanas and dried apricots)

1 large chicken breast (approx. 250g)

2-3 slices ginger root

4-5 black peppercorns

1 small onion, thickly sliced

Enough cold water to cover the chicken in the pan

6 tbsp mayonnaise

1 tbsp salad cream

1 tsp mild or medium curry powder

salt and freshly ground pepper

juice of half a lemon

Method

  1. First poach the chicken. Place the sliced ginger, onion, peppercorns in the pan. Add the chicken breast and cover with cold water.
  2. Bring to the boil, reduce to a simmer, cover the pan and poach the chicken for 15 mins.
  3. Then turn the heat off and allow the chicken to continue cooking in the pan for another 10 minutes.
  4. Check chicken is cooked all the way through, using a meat thermometer which should read  a core temperature of 75ºC in the middle of the chicken. Or you can cut open the chicken and check the chicken is completely cooked through with no pink traces at all.
  5. Take the chicken out of the pacing liquid and allow to cool to room temperature (60 mins) and then refrigerate until completely cold. Cut chicken into bite sized pieces or slices, around 2cm wide.
  6. Mix together the mayonnaise, salad cream with the curry powder then season with salt if needed and plenty of fresh black pepper.
  7. Add in the chopped chicken and dried fruit and stir very well. Finally add a squeeze of lemon juice.
  8. The filling is great in vol au vents or as a jacket potato filling, but the classic use is as a sandwich filling. I like crusty white bread with shredded crunchy iceberg lettuce for a great combination.

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