Coronation Chicken

Name: Coronation Chicken
Yield: Serves 8
Cuisine: South African
Ingredients: 2 tbsp vegetable oil; 2 tsp sugar; ¼ cup chicken stock; ¼ cup white wine (optional); salt and white pepper; 4 tsp tomato paste or sundried tomato pesto; 1 tsp ground cumin; 1 tsp turmeric; 4 tbsp mild curry powder; 2 tbsp chutney; 4 tbsp olive oil; ½ cup lemon juice; ⅔ cup mayonnaise; 1 bay leaf; 2 onions, peeled and very finely chopped or minced; 10 g coriander leaves; ⅔ cup Greek yoghurt; ¼ cup toasted almonds; 8 deboned chicken breasts; 1½ tbsp grill seasoning; ½ tsp chilli powder; juice of 1 juicy lemon; 1 3 cm cinnamon stick; 5 cardamon pods, crushed

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

So named because it was prepared for the coronation of Queen Elizabeth II in 1953, this old-fashioned favourite is loved in South Africa too. We add our favourite Dhanya chutney to give it an additional kick.

Ingredients

8 deboned chicken breasts
1½ tbsp grill seasoning
4 tbsp

Method

Season the prepared breasts with salt and pepper or grill seasoning. Lay them out neatly in a baking tray and drizzle with the oil and lemon juice. Bake at 180°C for 20–30 minutes until cooked. Allow to rest and cool thoroughly before s