CORONATION CHICKEN 2022

Coronation Chicken

Known as Reine Elizabeth in Buckingham Palace this dish was created for the Queens Coronation QE 11 in 1953 by Cordon Bleu chef and teacher Rosemary Hume and florist Constance Spry.  A Regal treat, in 1953 chicken was the most expensive meat and suitably short on supply as rationing was still in place.  The inclusion of sultanas was a decedent treat in 1953.

My recipe has a little more Va Va Voom with more spice but still keeping this light and fresh but packed full of aromatic flavour, you can spice this up to your own level.

Ingredients

(serves 8)

4 chicken breasts diced

100ml mango juice

1 mango diced finely

1 small onion finely chopped

1 garlic finely chopped

1 glug olive oil

1 tsp butter

100g mayonnaise

100g mango jelly

1 tsp Dijon mustard

1 tsp garam masala

1 tbsp madras curry powder

1/2 cup chopped fresh coriander

1/2 lime juiced

30g toasted sliced almonds

1/2 cup sultanas 

Sea salt and black pepper

1 spring onion finely chopped

1 red chilli optional

Place the butter and olive oil in a pan and soften the onion and garlic for five minutes, add the mango and cook for a further five minutes, add the chicken and cook half way then add the mango juice and finish cooking the chicken, remove the chicken from the saucepan and reserve to one side, turn up the heat a little and reduce to a thick sauce, take off the heat and add the chicken back to the saucepan.

Add the rest of the ingredients and combine, taste and adjust the seasoning to taste.