King’s Coronation Chicken
With the King’s Coronation approaching, what better way to celebrate than with a classic Coronation Chicken dish to feed a crowd. It’s so quick and easy yet always looks impressive served alongside a variety of fresh salads, new potatoes, or crusty sourdough. It’s delicious as leftovers too, either in a sandwich or loaded on top of a jacket potato. This recipe involves poaching the chicken breasts, but pre-cooked rotisserie chicken can be used to make it even quicker.
Servings: 4 Cooking Time: 30 minutes, Resting Time: 1 hour
Ingredients
4 skinless chicken breasts
2 tablespoons curry powder
100g mayonnaise
150g full-fat Greek yogurt (ideally live for the probiotics)
3 tbsp mango chutney
50g dried apricots
2 sticks celery, sliced
small handful fresh coriander leaves, roughly chopped
2 tbsp flaked almonds, toasted
Toppings:
fresh grapes, sliced in half
toasted pumpkin seeds
rocket leaves
Method
1. Start by poaching the chicken breasts. In a large saucepan, add the chicken breasts and cover completely with cold water. Bring to the boil, then turn down the heat and simmer for approximately 15 minutes until the chicken is cooked and juices run clear (slice into the biggest one to check). Drain and set aside to cool.
2. Lightly toast the curry powder in a pan for 30 seconds to bring out the flavour, being careful not to burn. Then add this to a large mixing bowl with mayonnaise, Greek yogurt, and mango chutney.
3. Once cooled, tear up the chicken into bitesize pieces then add to the bowl, along with the dried apricots, celery, coriander and flaked almonds.
4. Give everything a good stir until fully combined, and add salt and pepper to taste.
5. Arrange on a large serving plate or bowl, top with the sliced grapes, pumpkin seeds, and a few rocket leaves.
