Your Seven Day Forecast
Coronation Chicken
The last Coronation of a British Monarch took place sixty-nine years ago today. Elizabeth II, though, had been Queen since the death of her father, George VI on February 6, 1952.
Many of us are now familiar with the story thanks to The Crown on NETFLIX.
Constance Spry and Rosemary Hume created this dish for the Coronation Banquet and it can still be found all over Great Britain.
With the exception of the Greek yogurt, this is the original recipe. I have suggested swapping the whipped cream for something else as Greek yogurt or sour cream will hold better; whipped cream has a tendency to weep a bit and deflate.
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1 tablespoon extra-virgin olive oil
1 shallot (or 2 tablespoon white onion), finely chopped
1 bay leaf
2 teaspoon mild curry powder
1 teaspoon tomato paste
1/4 cups red wine
1/4 cups water
1 tablespoon fresh lemon juice
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1/4 teaspoon brown sugar
1.12 cups mayonnaise
1 cup Greek yogurt (or sour cream or creme fraiche or unsweetened whipped cream)
1 tablespoon dried apricots, finely chopped
1 rib celery, finely chopped
6 cups skinless chicken breasts, cooked and shredded or cut into chunks
salt & pepper to taste
3 tablespoon toasted almond flakes, (optional)
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Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add the tomato paste, red wine and water and bring to a gentle boil.
Add 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, Greek yogurt 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, on crackers or as a filling for sandwiches.