Coronation Chicken

B

bonnieinholland

Well-known member
I decided to make Coronation Chicken for Queen Elizabeth's Diamond Jubilee (We have our own queen, but she and hers tend to be a lot less interesting than the British Royals.) The word is that Coronation Chicken was invented for the Queen's coronation bash. After doing a bit of research, this is the recipe I ended up cobbling together, with the most inspiration from the Guardian newspaper. It's kind of a curried chicken salad, and pretty tasty.

Ingredients for poaching chicken:

1 lb. chicken breast (without skin or bones)

1 cinnamon stick

1/4 tsp saffron powder

1 inch piece of ginger, peeled and chopped

1 bay leaf

5 whole peppercorns

Ingredients for the sauce:

1/2 cup non-fat or full-fat Greek yogurt

1/2 cup mayonnaise

1 tbsp curry powder, toasted in a dry pan

1-1/2 tbsp mango chutney

2 tbsp flaked almonds, toasted in a dry pan

1 tbsp chopped coriander leaves

1 inch piece of ginger, peeled and finely chopped

2 tsp worcestershire sauce

Ingredients for serving:

2 tbsp flaked almonds, toasted in a dry pan

1 tbsp chopped coriander leaves

1. Poach the chicken in a heavy pan over medium heat with enough water to cover and the cinnamon, saffron, ginger, bay leaf and peppercorns. When cooked (for me, this usually takes about 20 minutes total), take the chicken out of the water and allow to cool.

2. In a bowl, mix together all the sauce ingredients. Shred the cooled chicken and add to the sauce. Mix thoroughly. Allow to sit in the refrigerator for at least two hours before serving (so that all the flavors can emerge and blend together).

3. To serve, top the chicken with the flaked almonds and coriander.

Serves 4, depending on side dishes.

I'm serving this tonight and tomorrow with saffron rice pilaf, green salad, and a Pinot Gris from Alsace.

 
I remember this recipe...

because it was referenced for the creation of the 2002 Jubilee Chicken that was served at the intimate little lawn party that she threw in the backyard of Buckhouse for several thousand of her subjects.

Link takes you to the recipe and a picture of the picnic boxes that were distributed to the riffraff that were let in for the party. Also includes the menu for the original Coronation Banquet

http://web.archive.org/web/20080205200851/http://www.royal.gov.uk/output/Page1206.asp

 
That would be a solution to Britain's royalty expenses...

Royale (custard cubes):
2 eggs (medium)
2 tbsp. broth
2 tbsp. milk
preppings for double-boiling (I swear by a small enamel pot inherited from Oma!)

royale, it’s surprisingly simple: for every egg, count a spoonful or milk and a spoonful of liquid broth.

Blend the egg mixture well and then pour into a greased (!) enamel pot, or into whatever pot will be the inner layer of your bain-marie/double boiler. Cover the lid with a piece of aluminum wrap. Then set this pot into a bigger pot of hot water – enough water so that it reaches up to the level of the egg in the inner pot. Boil up the water, then reduce the heat to medium and let the royale form for about 12-18 minutes (depends on the size and density of the pot and the amount of eggs you want).

To see whether the royale is ready, remove the aluminum foil a little and cut through the surface of the royale with a knife. If the cut remains visible and stable, it should be done.

Remove the inner pot from the bain-marie (try not to burn yourself, like I do every time). After a minute or two, upend the royale onto a cutting board in front of you. It should work like with a pudding, the consistency a bit more wobbly. Cut into cubes (hazelnut or smaller).

 
"...upend the royale onto a cutting board in front of you." Sounds like a revolt to me.

 
You must log in or register to reply here.
Back
Top