Coronation Chicken to Die For
This is one of my most requested recipes. I always serve it at buffets and it is always the first to go. This is an extremely simple version and anyone can make it. Despite being a cold curry, I have categorized it as British as it was devised for the Queen's coronation, hence the name.
This is one of my most requested recipes. I always serve it at buffets and it is always the first to go. This is an extremely simple version and anyone can make it. Despite being a cold curry, I have categorized it as British as it was devised for the Queen's coronation, hence the name.
- Carbohydrate 5.31425103731157 g
- Cholesterol 11.3999999855445 mg
- Fat 11.1147609249425 g
- Fiber 0.350119800208847 g
- Protein 1.13289218636129 g
- Saturated Fat 1.72296317511766 g
- Serving Size 1 1 (78g)
- Sodium 282.876041309288 mg
- Sugar 4.96413123710272 g
- Trans Fat 8.42881228104432 g
- Calories 126 calories
Step-by-step
- Heat oil in saucepan, add the chopped onion, cover and saute gently for 5 minutes until the onion is soft but not brown.
- Stir in the curry powder and cook for another two minutes, this will help bring out the flavour.
- Add the stock, tomato puree, lemon juice and chutney.
- Stir until bubbling, then cook for 5 minutes and the mixture reduces and thickens.
- Allow to cool for half an hour or so, then stir in the mayonnaise and cream.
- Add chicken (which should be chopped into reasonable sized chunks) and mix throughly.
- Serve over cold rice.
- Excellent buffet dish.
- Enjoy.
Thick golden sauce clings evenly to tender poultry chunks, carrying distinct aromatic warmth from cooked spices balanced by sharp citrus and fruit sweetness. Cooking the minced onion in olive oil over gentle heat for five full minutes softens the cellular walls without browning, preventing bitter notes from entering the emulsion. Toasting the curry powder directly in the fat for two minutes activates fat-soluble flavor compounds that raw spices cannot release. Reducing the stock, tomato puree, lemon juice, and chutney base until thickened concentrates the sugars before any dairy enters the pan. Letting this aromatic reduction cool completely to room temperature prevents the high heat from splitting the mayonnaise and double cream emulsion when combined. Storing the finished salad covered in the refrigerator for twenty-four hours allows the poultry fibers to fully absorb the spiced coating, improving texture and depth. Pair this rich dish with plain cold rice to absorb excess sauce and provide a neutral starch counterweight to the spiced cream.
