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.
Summer is peak season for mangoes in Florida. They drop off the trees and scatter over the ground and sidewalks. People literally can’t give them away and squirrels can’t get enough of them. Cantaloupe melons are also at their best and this really is a seasonal recipe to be enjoyed in the moment and put away for next year. The sweetness of the two ingredients is cut by the addition of lime juice and zest. For the melon I use a melon baller but if you don’t have one then cut the cantaloupe into chunks. Puree the mango to make a sauce which you can either pour over the melon balls or serve on the side so people can help themselves. Makes a quite decadent breakfast or a simple, thirst-quenching dessert.
1 x cantaloupe melon – de-seeded and cut into melon balls
1 x mango – peeled and cut into chunks
Juice and zest of 1/2 a lime
Place the melon balls in a serving dish
Puree the mango in a food processor along with the lime juice, then either drizzle over the melon or pour into a sauce bowl.
Grate lime zest over the melon.
An absolutely no-cook recipe. Prosciutto and melon are often paired together as an appetizer and I have had them as an entree with some interesting leafy greens. The prosciutto platter is a mixture of sweet and salty foods that all work well together – prosciutto, melon, feta cheese, black olives and nectarine.
For 2 people allow:
2 slices of prosciutto each
handful of black olives – pitted and halved
3 slices of melon – chopped into pieces
2 oz. feta cheese – chopped into pieces
Half a ripe nectarine – sliced
Arrange all on a serving dish and let people help themselves
So simple and is great for breakfast, packed lunch, fruit salad. All you need is one ripe mango pureed in food processor and some melon cut into bite size pieces. Place melon in bowl and spoon over the mango puree – et voila!