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 ChickenPrint Recipe
- For the Chicken:
- 4 x Chicken Thighs
- 500ml Chicken Stock
- 100g Butter
- ½ 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
- ¼ Tsp Ground Cinammon
- ¼ Tsp Tumeric
- 75g Sultanas
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.
Remove the chicken thighs from the poaching liquid - but keep the poaching liquid - and shred the chicken into rough strips. Place to one side.
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.
Mix together until the sauce is fully combined, and then mix in your shredded chicken.
Enjoy the coronation chicken in a sandwich, on a jacket potato, with a salad, or simply by itself!