Coronation Chicken
Coronation chicken was created for the coronation of Queen Elizabeth II in 1953. It’s a combination of cold cooked chicken meat, herbs and spices, and a creamy mayonnaise-based sauce; its totally delish, something you should definitely try!
You will love this served in sandwiches, in wraps on top of baked potatoes or put it at the centre of a buffet surrounded with lettuce leaves, poppadoms or bread. It is also lovely served with rice.
It will be a firm favourite; retro is great! 🙂
WHAT YOU WILL NEED
Nothing fancy here, simple staples are needed to make this tasty dish:
Brown Onion: An interesting fact, in Egypt, onions were considered to be an object of worship. The onion symbolized eternity to the Egyptians who buried onions along with their Pharaohs. The Egyptians saw eternal life in the anatomy of the onion because of its circle-within-a-circle structure.
Chilli Flakes: a spice made by roasting red chillies until crisp and pulsing it. They will add both heat and flavour to our dish.
Curry Powder: an everyday mix is perfect here. The Thermomix is fabulous for whipping this up and you will find a wonderful everyday curry powder on Cookidoo. This is one of those spice blends that you will use for so many dishes so why not whip up a batch.
Tomato Paste: a thick, concentrated tomato sauce.
Red Wine: I tend to use a shiraz or Cabernet Sauvignon, but the rule of thumb is if you like to drink it, it will be perfect to cook with.
Lemon Juice: Livens up the sauce
Mango Chutney: adds sweetness; I tend to buy one from the supermarket but Cookidoo has some amazing recipes.
Mayonnaise: I love full fat whole egg mayo for a fuller flavour, Thermie made if you can!
Creme Fraiche: balances the mayo. You can substitute for sour cream.
Cooked Shredded Chicken: easy in your Thermomix. Steam for about 20 mins and then shred 4 secs/Reverse/speed 4
Sultanas: for sweetness and a traditional must in this dish. Can sub with raisins.
Coriander and Almonds: for colour and crunch!
In the original recipe there were fewer ingredients. Less spices and no sultanas! Spices were hard to get at that time (post war) and curry powder was used as the main spice flavouring. Finely chopped apricots were used instead of sultanas.
COOKING YOUR CHICKEN
You can steam your chicken in the varoms. Put 500g tap hot water into the Thermomix Bowl, add your seasoned chicken to the varoma and steam for approx 20 – 25 mins. Empty bowl then shred 4 secs/reverse/speed 4
Instead of steaming your chicken, you can use the blade cover/peeler to poach it. Add a chopped carrot, bay leaf, chopped celery stick, a few peppercorns, and a bit of salt to the Thermomix Bowl for added flavour. Make sure the chicken is covered in tap hot water! Poach for about 12 mins/90°C/speed 2. Cut the chicken into small chunks and keep the stock, strained for future use.
STORAGE
You can make this a day ahead. Store any leftovers in an airtight container in the fridge for two days. It does not freeze well.
Coronation Chicken
Equipment
- TM5 or TM6
Ingredients
- 1 medium onion peeled and finely sliced
- 20 grams olive oil
- 1 tbsp curry powder mild
- 30 grams tomato paste
- 70 grams red wine
- 1 tbsp lemon juice
- 1 tbsp mango chutney
- 140 grams mayonnaise
- 140 grams creme fraiche
- 500 grams cooked checken shredded or cubed
- 40 grams raising
- salt and pepper to season
- chopped coriander and flaked almonds to serve
Instructions
- Add onions and olive oil to Thermomix Bowl and saute 5 mins/120°/reverse/speed 1/ measuring cup off and simmering basket sitting on lid.
- Add curry powder and cook 2 mins/120°/reverse/speed 1/ measuring cup off and simmering basket sitting on lid.
- Add tomato puree, wine and lemon juice. Season with salt and pepper. Cook 5 mins/100°/reverse/speed 1/ measuring cup off and simmering basket sitting on lid. Set aside to cool.
- Combine all ingredients together in a serving bowl, check seasoning. Top with chopped coriander and flaked almonds.