Jubilee chicken

Name: Jubilee chicken
Yield: Serves 4-6
Cuisine: British
Ingredients: a squeeze of lemon juice (optional); 2 heaped teaspoons mild curry powder (I recommend Bolst’s); and crushed, husks discarded; 1 teaspoon Dijon or wholegrain mustard; 2½ heaped tablespoons crème fraîche; 2½ heaped tablespoons good-quality mayonnaise; 1½ teaspoons flaked sea salt; 1 excellent chicken (I recommend a Suffolk White from Sutton Hoo), jointed into 8 pieces (your butcher will do this for you if necessary); ½ small sweet mango, such as Alphonso, diced (optional); 25 g unsalted butter; a small pinch of ground cloves; 1 tablespoon sunflower oil; 3 tablespoons flaked almonds; 1½ tablespoons mango chutney; a small bunch of fresh curly parsley, leaves chopped; ½ teaspoon celery salt; a small bunch of fresh mint, leaves chopped; a small pinch of good saffron; ½ stick of cinnamon; 2 tablespoons sweet vermouth; 2 teaspoons garam masala; 4 cardamom pods, seeds removed; 1 teaspoon garam masala; 70 g unsalted butter; 1 bay leaf; 1 thumb-sized piece of fresh ginger, peeled and very finely grated; 1 large onion, very finely chopped; a pinch of grated nutmeg

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Writing this book during the Queen’s 60th year on the throne, I felt I had to include this recipe, a revamped coronation chicken, to celebrate. The recipe was developed for a street party thrown by Nyetimber sparkling wine and served to 200 happy subjects sitting along the length of an apparently endless crooked table draped in white linen.

Ingredients

Europe
United Kingdom
Sauce
Main course
Vegetarian
Gluten-free

Ingredients

Method