This weekend we are celebrating a monumental occasion, the coronation of King Charles III. For many of us, this is the first royal coronation we have experienced in British history so this week we are going to share with you a delicious recipe that is fit for a king and what’s more fitting than coronation chicken?
- 2 free-range chicken breasts, boned and skinned
- 1 tbsp olive oil
- Zest of 1 unwaxed lemon, finely chopped
- Juice of 1 lemon
- Knob of butter
- 1 shallot, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp Madras curry powder
- 2 tbsp tomato purée
- 100ml/3½fl oz dry white wine
- 100ml chicken stock
- 1 tbsp apricot jam
- 150ml mayonnaise
- 75ml crème fraîche
- 1 large mango, peeled and diced
- 4 spring onions, trimmed and finely chopped
- 2 tbsp chopped fresh coriander
- 3 large tomatoes, chopped
- Dash of Tabasco sauce
- Sea salt flakes and ground black pepper to taste
- Green salad leaves, to serve
- 50g flaked almonds (toasted lightly in a dry frying pan) to serve
Step 1 – First, rub the chicken with olive oil. Scatter on the lemon zest and season with salt and black pepper.
Step 2 – Steam the chicken for 20-25 minutes, or until cooked through, and set aside to cool.
Step 3 – Meanwhile, melt the butter in a frying pan, add the shallot and chilli and fry for 5 minutes. Stir in the curry powder and cook for 2-3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the liquid has reduced by half.
Step 4 – Stir in the jam and stock, then continue to simmer until the liquid has reduced by half. Set aside to cool.
Step 5 – Combine the mayonnaise and the crème fraiche in a bowl until well mixed, then stir in the curry dressing. Add the chopped tomatoes, mango, spring onions, lemon juice, and coriander.
Step 6 – Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture. Season with salt, freshly ground black pepper, and Tabasco to taste.
Serve up and enjoy the coronation celebrations!