As it IS the year of the Diamond Jubilee, it only makes sense for us to explore this historic recipe. Coronation Chicken, despite it’s suspiciously retro look, is actually a lovely cold chicken salad. It is traditionally made with chicken poached in wine, but we are including a popular short cut method, that is, using leftover roasted chicken and using the wine to make a sauce to be added.
Another liberty Miss Curry is taking today is to replace the classic ingredient of mayonnaise with plain yogurt. If you feel traditional, we highly suggest making your own mayonnaise rather than using a store bought jar- homemade mayonnaises are much lighter and truly delectable, and only take a few minutes with eggs, oil, and a food processor.
Serve a scoop over a bed of greens, or on a roll for a nice sandwich. Pair with leftover red wine!
Quick Coronation Chicken
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 2 tablespoons Madras curry powder
- 1 tablespoon tomato paste
- ½ cup dry red wine
- 1 bay leaf
- 1 tsp fresh thyme
- Juice from ½ a lemon
- 1/2 cup plain yogurt
- 6 cups shredded cooked chicken
- Choose two or more of the following:
- ¼ cup almond slices
- ¼ cup chopped walnuts
- ¼ cup golden raisins
- ¼ cup chopped apricots
- ¼ cup currants
- Salt and fresh black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Heat the oil in a medium sized saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cook for 2 minutes, scraping up the bits. Stir in the tomato paste and wine. Add the bay leaf and thyme. Bring to a boil, adding water as necessary (up to 1 cup.) Reduce heat and let simmer for 10 minutes. Strain the liquid into a bowl with a sieve, removing all solids.
- Add the yogurt and lemon juice to the sauce. Fold in the chicken , fruit and nuts. Season with salt and pepper and chill until ready to serve. Garnish with fresh parsley.
Delicious! Bonus- check out this ode to coronation chicken from the Guardian!