This dish became famous when it was served at the coronation lunch of the Queen in 1953. This is not a bashed-together mayo and mango chutney affair, this is the real deal and fit for a queen.
Ingredients for Coronation Chicken
- 2 free-range chicken breasts, boned and skinned
- 1 tbsp olive oil
- Zest of 1 unwaxed lemon, finely chopped
- Juice of 1 lemon
- knob of butter
- 1 shallot, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp Madras curry powder
- 2 tbsp tomato purée
- 100ml/3½fl oz dry white wine
- 100ml chicken stock
- 1 tbsp apricot jam
- 150ml mayonnaise
- 75ml crème fraîche
- 1 large mango, peeled and diced
- 4 spring onions, trimmed and finely chopped
- 2 tbsp chopped fresh coriander
- dash Tabasco sauce
- sea salt flakes and ground black pepper to taste
- green salad leaves, to serve
- 50g flaked almonds (toasted lightly in a dry frying pan) to serve
First, rub the chicken with olive oil. Scatter on the lemon zest and season with salt and black pepper.
Steam the chicken for 20-25 minutes, or until cooked through, then set aside to cool.
Melt the butter in a frying pan, add the shallot and chilli and fry for five minutes. Stir in the curry powder and cook for 2-3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the volume of the liquid has reduced by half.
Stir in the jam and stock, and continue to simmer until the volume of the liquid has reduced by half. Set aside to cool.
Mix the mayonnaise and the crème fraiche in a bowl until well combined, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice, and coriander.
Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture. Season with salt, freshly ground black pepper, and Tabasco to taste. Serve with a green salad, and dress with the toasted almond flakes.