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Coronation Chicken

Coronation Chicken is my FAVOURITE sandwich filling of all time. OF ALL TIME!!

Ahem. I channelled my inner Kanye there. Soz. But that doesn’t change the fact that I love Coronation Chicken, and if the option to have it there I will nearly always have it over any other kind of sandwich.

Coronation Chicken was initally created for the coronation of Queen Elizabeth II in 1953, and it is a quintessential British sandwich filling. I’m not sure who had the idea to chuck mayonnaise and curry spices together, but… THANK YOU!

This is a wonderfully simple recipe that I’ve kicked up a notch by poaching the chicken thighs in butter, but this will also work perfectly well with your leftover chicken from last night.

Coronation Chicken

Print Recipe
Serves: 2 Cooking Time: 45 mins

Ingredients

  • For the Chicken:
  • 4 x Chicken Thighs
  • 500ml Chicken Stock
  • 100g Butter
  • Β½ Tbsp Dried Thyme
  • A Pinch of Saffron
  • 2 x Garlic Cloves, crushed
  • For the Coronation Sauce:
  • 6 Tbsp Mayonnaise
  • 3 Tbsp Creme Fraiche
  • 1 Tbsp Mild Curry Powder
  • 3 Tbsp Mango Chutney
  • ΒΌ Tsp Ground Cinammon
  • ΒΌ Tsp Tumeric
  • 75g Sultanas

Instructions

1

Over a medium high heat, add the chicken stock, butter, dried thyme, saffron and crushed garlic cloves into a large saucepan. When the butter is melted, add in the chicken thighs and leave to simmer and poach in the liquid for about 45 minutes.

2

Remove the chicken thighs from the poaching liquid - but keep the poaching liquid - and shred the chicken into rough strips. Place to one side.

3

To make the sauce, add the mayo, creme fraiche, curry powder, mango chutney, cinammon, tumeric, sultanas and 2 - 3 tablespoons of the poaching liquid into a large bowl.

4

Mix together until the sauce is fully combined, and then mix in your shredded chicken.

5

Enjoy the coronation chicken in a sandwich, on a jacket potato, with a salad, or simply by itself!

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