Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Coronation Chicken. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Coronation Chicken Recipe. Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for.
You can have Coronation Chicken using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Coronation Chicken
Make ready 1 teaspoon of olive oil.
It’s 1 of large chopped onion.
It’s 1 tablespoon of curry powder.
Make ready 2 tablespoons of sweet chutney (I use Branston Pickle).
Take 1/4 pint of chicken stock.
It’s 1-2 teaspoons of tomato puree.
Prepare of Juice of 1/2 lemon.
Take 3 tablespoons of single cream.
You need 2 tablespoons of mayonnaise.
Make ready 1.5 lbs of cooked chicken, cut into bite size pieces.
Coronation chicken is an all-time classic and family favourite.Invented for the Coronation banquet of Elizabeth II, it's now a British classic.Coronation Chicken, a dish with Indian flavors, has since "become a staple in the U.K.," said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant's signature sandwiches.
Coronation Chicken step by step
Heat oil in pan, add onion and cook until soft..
Stir in curry powder and cook for 3 minutes..
Add chicken stock, tomato puree, sweet chutney and lemon juice. Simmer for 5 minutes. Then set aside to completely cool..
Add cream and mayonnaise. Stir in chicken. Serve with cold rice or salad. Top with sliced banana if you have one! Enjoy!.
Coronation chicken is a combination of cold cooked chicken meat, herbs and spices, and a creamy mayonnaise-based sauce.It can be eaten as a salad or used to fill sandwiches.Normally bright yellow, coronation chicken is usually flavoured.
It was invented by Constance Spry and Rosemary Hume from the Le Cordon Bleu School in London.This is one of my most requested recipe's.I always serve it at buffets (I wouldn't dare not) and it is always the first to go.This is an extremely simple version and anyone can make it.The original recipe was credited to Rosemary Hume of Le Cordon Bleu cooking school, and combined Indian spice-inspiration with the few readily available ingredients in post-war London.
