Coronation Chicken

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

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

Africa
South Africa
Main course
Gluten-free

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