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.
LOW FAT CORONATION CHICKEN
Inspired by what I read! Always LOVE a good feed! This sandwich has the CRUNCH! Exciting recipe for lunch!
Provided by mickeydownunder
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Finely dice first 4 ingredients.
- In bowl, mix rest of ingredients and combine with first 4 ingredients.
- NOTE: Can eat as is with a salad of rocket, feta and tomatoe of spread on 2 slices of wholemeal or wholegrain bread; can add alfalfa sprouts; can also add diced apricots.
- ENJOY!
Nutrition Facts : Calories 186, Fat 6.6, SaturatedFat 2.6, Cholesterol 47.1, Sodium 60.8, Carbohydrate 17.5, Fiber 1.9, Sugar 9.3, Protein 15.5
LOW FAT CORONATION CHICKEN
This recipe has been creating out of frustration with enjoying good food and it often being too fatty
Provided by inekecook
Categories Curries
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Braise the chicken breast in the stock, and allow to cool. Once cold set aside 1/4 pint of the stock to use for sauce later.
- Cut the chicken into bite size portions (dice).
- Spray the base of a frying pan with a little olive oil, to prevent sticking.
- Dry fry the onions, till soft, not browned.
- Stir in the curry powder according to taste and cook for another 2 minutes.
- Add 1/4 pint of the stock, tomato puree, lemon juice & chutney/jam.
- Allow to cool and stir in the mayonnaise and cream.
- Dry fry the almonds and stir in at the end.
- wonderful served as part of a cold buffet or in sandwiches.
- If really want to go to town with this, add cashews nuts and small pieces of tinned fruit, like pineapple, peaches or mandarins.
Nutrition Facts : Calories 186.5, Fat 11.9, SaturatedFat 2.5, Cholesterol 40.2, Sodium 74.3, Carbohydrate 5, Fiber 1.7, Sugar 1.5, Protein 15.4
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
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