Coronation Chicken

Name: Coronation Chicken
Cuisine: British
Ingredients: 3 chicken breasts, boned and skinned; 3 chicken breasts, boned and skinned; 3 chicken breasts, boned and skinned; Chicken stock to cover; ½ small onion, peeled and finely chopped; 1 clove of garlic, peeled and crushed; 2 teaspoons very finely grated root ginger; 1 tablespoon vegetable oil; 1½ teaspoons ground cumin; 1½ teaspoons curry powder; 150 g good-quality mayonnaise; A few sprigs of coriander, finely chopped; 1 tablespoon mango chutney; A few leaves of Cos or Iceberg lettuce, shredded; A few leaves of Cos or Iceberg lettuce, shredded

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

Unfortunately this dish has been badly made by many caterers and has now fallen out of fashion. It’s a shame really because when it is prepared well it makes a perfect summer main course. A good introduction to curry flavours for young children, who enjoy the combination of mild spices and sweet mango chutney.

Ingredients

3 chicken breasts, boned and skinned
Chicken stock to cover
½ small onion, pe

Europe
United Kingdom
Main course
Gluten-free
Summer

Method

Poach the chicken breasts in some chicken stock for 8-10 minutes, until cooked through, then leave to cool.

Gently cook the onion, garlic and ginger in the vegetable oil until soft. Add the cumin and curry powder and cook for 2-3 minutes, stirring occasionally. Add about 150ml of the stock that the chicken was cooked in and simmer for 10 minutes, until the liquid has completely evaporat