The original recipe for Coronation Chicken was created in 1953 for the Coronation of Queen Elizabeth II. Any dish that has to cater for large numbers of people with a wide range of tastes cannot be too unusual and although the Coronation Chicken that was served at the coronation lunch contained curry powder it was hard to detect among the other ingredients – tomato puree, red wine, apricot puree, mayonnaise and whipped cream. My mother made a version that included curry powder, some canned Mulligatawny soup and apricot jam. Personally, I use a combination of mango chutney and concentrated curry paste and a little mayo diluted with the chicken juices from the poached chicken. I serve it surrounded by slices of melon and grapes but if you want to bulk it up you could accompany it by rice or a rice salad.
Pre-heat oven to 350 degrees F
2 chicken breasts – poached in chicken broth
1 dessertspoon of hot mango chutney (Patak’s brand)
1 tsp. hot concentrated curry paste (Patak’s brand)
1 tbsp. mayonnaise
2 tbsp. chicken juices
1 x 1 oz. packet of raisins
A handful of sliced almonds plus extra for garnish
Cantaloupe melon and a mixture of green and black grapes cut in half for garnishing
Place the chicken breasts on a piece of aluminum foil on a baking sheet, pour over 1/4 cup of chicken broth and make into a parcel. Cook for 45 minutes. Let cool and slice into small bite size pieces.
Place the chicken pieces in a large mixing bowl and add the raisins and almonds.
In a small mixing bowl whisk together the chutney, curry paste, mayo and cooled chicken juices.
Add the curry mixture to the chicken mixture and stir together well.
Place in a serving dish and surround with slices of melon and grapes and scatter with almonds.