CORONATION CHICKEN
A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth's coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory and has a hint of spice - and perfect to serve over lettuce or between bread for a satisfying sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
- Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
- For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
- Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
- To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.
CORONATION CHICKEN SALAD
Back in 1953, long before the Los Angeles chef Roy Choi started making Korean tacos, a different kind of cross-cultural mash-up was minted in England as a way to celebrate the crowning of Queen Elizabeth II. Coronation Chicken, a dish with Indian flavors, has since "become a staple in the U.K.," said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant's signature sandwiches. "There is such a huge Indian population in the U.K. that the two cuisines have become somewhat intertwined." By now it is a mainstay of the American picnic basket, too, and its undercurrents of sweetness (from apricots and mango chutney) and spice (from curry powder) are easy to achieve. Use soft bread, so that the chicken salad doesn't go squirting out the sides with each bite. And cutting off the crusts? Go right ahead. There is no shame in that.
Provided by Jeff Gordinier
Categories brunch, dinner, lunch, salads and dressings, sandwiches, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
- Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 33 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 17 grams, TransFat 0 grams
EASY INDIAN CHICKEN WITH COLESLAW
Aromatic spices combined with the crisp crunch of homemade coleslaw make this a winning combination
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the coriander stems with the cumin, lime zest, juice and oil. Make 3 slashes in each chicken quarter, then sprinkle over the turmeric and half the lime mixture. Season well, then leave to marinate for 10 mins or up to 24 hrs. Roast on a baking tray for 50 mins until golden and cooked through.
- Tip the cabbage and carrots into a bowl, then pour over the remaining dressing. Add the coriander leaves and toss together. Serve alongside the chicken with some naan bread or rice, if you like.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.16 milligram of sodium
INDIAN BUTTER CHICKEN NAAN PIZZA WITH LIME & PEANUT SLAW
Naan serves as the crust for our Indian Butter Chicken pizza. We slow cooked the toppings and then added tangy slaw on top.
Provided by By Jessica Walker
Categories Entree
Time 6h35m
Yield 8
Number Of Ingredients 23
Steps:
- Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
- Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
- Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
- Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
- To make pizzas, set oven control to broil. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture. Sprinkle each with mozzarella cheese.
- Broil until cheese is melted.
- Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.
Nutrition Facts : ServingSize 1 Serving
EASY CORONATION CHICKEN
Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast
Provided by joannasimpson
Categories Side dish
Time 5m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
- Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.
Nutrition Facts : Calories 463 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
More about "coronation chicken naans with indian slaw recipes"
OPEN-FACE CHICKEN CURRY NAAN RECIPE - REAL SIMPLE
From realsimple.com
Cuisine IndianTotal Time 25 minsServings 4Calories 709 per serving
CORONATION CHICKEN IS THE CROWN JEWEL OF CURRIED …
From thetakeout.com
CORONATION CHICKEN BHAJI NAAN SANDWICH - SHAWS 1889
From shaws1889.com
10 BEST CHICKEN NAAN RECIPES | YUMMLY
From yummly.com
BEST CORONATION CHICKEN RECIPE - HOW TO MAKE CORONATION …
From delish.com
CORONATION CHICKEN SANDWICH - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
CORONATION CHICKEN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BUTTER NAAN RECIPE, HOW TO MAKE NAAN - SWASTHI'S RECIPES
From indianhealthyrecipes.com
NAAN BREAD RECIPES | BBC GOOD FOOD
INDIAN SLAW - GLEBE KITCHEN
From glebekitchen.com
SPICED INDIAN SLAW RECIPE | SIDE DISH RECIPES | TESCO REAL FOOD
From realfood.tesco.com
CORONATION CHICKEN NAANS WITH INDIAN SLAW | RECIPE | BBC GOOD …
From pinterest.co.uk
CORONATION CHICKEN NAANS WITH INDIAN SLAW RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
CORONATION COLESLAW RECIPE | THE KITCHN
From thekitchn.com
SAUCY INDIAN SPICED CHICKEN WITH NAAN. - HALF BAKED HARVEST
From halfbakedharvest.com
CORONATION CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
CORONATION CHICKEN RECIPES | BBC GOOD FOOD
You'll also love