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.
This is a cake full of surprises. It has no frosting or filling and looks rather understated except for the sprinkling of confectioner’s sugar over the top. But it is moist as can be and oozes with citrus flavor due to the orange, lemon, lime syrup which as been slowly poured over it. It can be served as a dessert but a slice would be wonderful for afternoon tea. Can be served warm or cold.
Tip – because top of cake is moist the confectioner’s sugar should be sprinkled over at last minute
1 cup of water
1 cup of sugar
Juice of 1 lime, 1 lemon (Mayer type, if possible) and 1 orange
Bring water and sugar mixture to a boil.
Boil, stirring frequently, for around 15 minutes to reduce until it is slightly syrupy (it will not go thickly syrupy)
Canola oil for greasing a 9 inch cake tin and circle of parchment paper used to line the bottom of the cake tin.
4 x eggs – separated
Zest of 1 lime, 1 lemon (Mayer type, if possible) and 1 orange
1/2 cup of sugar – split into 2 x 1/4 cups as it is used for 2 different purposes
1 1/2 cups ground almonds
1 tsp. baking powder
Pinch of salt
Mix egg yolks, 1/4 cup of sugar and zest together in a food processor.
Add ground almonds, baking powder and salt to egg mixture.
Beat egg whites until stiff, then add 1/4 cup of sugar a little at a time.
Fold egg whites mixture into ground almond mixture a spoonful at a time.
Put mixture into cake tin and cook at 350 degrees for 35 minutes (check cake at 15 minutes and cover loosely with aluminum foil if it is going too brown).
Turn cake out onto a rack to cool a little bit.
When still warm place cake on a flat plate, prick all over with a fork to make holes for the syrup to enter the cake, then spoon the syrup over the cake until it is saturated taking care to moisten the sides too. Serve any leftover syrup as a sauce.