This Coronation Chicken recipe is absolutely delicious. It has a real depth of flavour that hides it's simplicity. Warmly spiced, fruity but creamy it really earns it's classic reputation. Studded with apricots and raisins it is perfect as a salad or filling for sandwiches or suchlike. Quintessentially British Summertime.
Put the chicken breasts into a snug fitting saucepan and cover the chicken in water so that it is 2 inches above the chicken. Add the carrot, onion, cinnamon stick, bay leaf and 10 peppercorns or stock cube if using.
Bring to a simmer then cook until the chicken is cooked through. Usually about 15-20 minutes.
Take it out and set aside to cool.
Tip the 2 tbsp of curry powder into a bowl with 100 mls of mayonnaise, 50 mls of plain yoghurt, 5 tbsps mango chutney and mix well together. Add the sultanas and apricots if using. Season to taste.
Add the chicken to the sauce and mix well through. Refrigerate for a couple of hours before scattering over chopped coriander when ready to eat.
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Notes
You can poach a whole chicken and strip it for this salad. Just add the meat as usual.
Great for left over Roast Chicken but you will probably need less of the dressing.
Use a spicier curry powder or mango chutney to ramp up the spice.
Omit the sultanas and apricots if they are not to your taste.