Best Coronation Chicken A Cold Dish Recipes

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THE ORIGINAL CORONATION CHICKEN



The Original Coronation Chicken image

Make a British royal dish in just 10 minutes! Classic Coronation Chicken is super easy to prepare and great for sandwiches, salads and jacket potatoes!

Provided by Andrea Soranidis - The Petite Cook

Categories     Appetizer

Time 15m

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 tablespoon white onion (or 1 shallot) (finely chopped)
1 bay leaf
2 teaspoon mild curry powder
1 teaspoon double-concentrated tomato paste
60 ml red wine
60 ml water
1 tablespoon fresh lemon juice
1/4 teaspoon brown sugar
200 g mayonnaise
125 g creme fraiche (or unsweetened whipped cream)
1 tablespoon dried apricots (finely chopped)
2 large skinless chicken breasts ((600 g or 6 cups) cooked and shredded or cut into chunks)
salt & pepper to taste
3 tablespoon toasted almond flakes ( (optional))

Steps:

  • Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
  • Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
  • Add in the tomato paste, red wine and water and bring to a gentle boil.
  • Add in 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, creme fraiche 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 or as a filling for jacket potatoes and sandwiches. Enjoy!

Nutrition Facts : Carbohydrate 6 g, Protein 11 g, Fat 45 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 351 mg, Fiber 1 g, Sugar 4 g, Calories 476 kcal, ServingSize 1 serving

CORONATION CHICKEN



Coronation Chicken image

A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth's coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory and has a hint of spice - and perfect to serve over lettuce or between bread for a satisfying sandwich.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 8 cups

Number Of Ingredients 16

3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)
Kosher salt
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon extra-virgin olive oil
1/2 medium white onion, diced
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 cup red wine
2 tablespoons mango chutney
Juice of 1/2 lemon (about 1 tablespoon)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped dried apricots (about the size of a raisin)
1/4 cup toasted sliced almonds
1/4 cup cilantro leaves, chopped

Steps:

  • Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
  • Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
  • For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
  • Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
  • To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

CORONATION CHICKEN TO DIE FOR.



Coronation Chicken to Die For. image

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.

Provided by Kazd Davis

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

4 cooked chicken breasts (Chopped)
2 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon curry powder
1/4 pint chicken stock
1 teaspoon tomato puree
1/2 lemon, juice of
2 tablespoons mango chutney (or Apricot Jam/Jelly)
1/2 pint mayonnaise
3 tablespoons double cream (Thick)

Steps:

  • Heat oil in saucepan, add the chopped onion, cover and saute gently for 5 minutes until the onion is soft but not brown.
  • Stir in the curry powder and cook for another two minutes, this will help bring out the flavour.
  • Add the stock, tomato puree, lemon juice and chutney.
  • Stir until bubbling, then cook for 5 minutes and the mixture reduces and thickens.
  • Allow to cool for half an hour or so, then stir in the mayonnaise and cream.
  • Add chicken (which should be chopped into reasonable sized chunks) and mix throughly.
  • Serve over cold rice.
  • Excellent buffet dish.
  • Enjoy.

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