I absolutely love Coronation Chicken. Invented as a recipe for the general public to help them celebrate the Queen’s coronation in 1953, it was meant to deliver luxury and give a nod towards the British Empire, but also be accessible and affordable for the general public in the face of continuing post war frugality. 65 years on it’s incredibly retro and still just as gorgeous.
This is a quick and easy recipe that would be great to get the children involved with and makes great picnic or garden party food. I like it served simply with fresh crusty bread and a bowl of salad leaves.
- 1 small onion (finely chopped)
- 1 tablespoon flavourless cooking oil
- ½ tablespoon mild curry powder
- 100 ml Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon mango chutney
- 1 teaspoon tomato puree
- 500 g cooked chicken*
- Put the onion and oil into a small pan. Fry gently until the onion is soft and translucent. When the onion is cooked add the curry powder and continue to cook, stirring constantly, for one more minute. Remove from the heat and allow to cool.
- Mix together the yogurt, mayonnaise, mango chutney and tomato puree. Stir in the cooled onion mixture. Season to taste.
- Chop the chicken into bite sized pieces and stir into the dressing.
- Refrigerate until ready to eat.
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