Saturday, 26 April 2014

Coronation Chicken

So I read a post on Acqua e Menta looking for recipes from World Cup countries. That got me thinking, what is an English dish? I wanted something that reflects the nature of what England is today - it's no longer roasts, terrible food and stodginess. However, when I came to choosing a dish I went for a classic.
Coronation chicken was invented for Queen Elizabeth II's coronation in 1952 by Constance Spry and Rosemary Hume. It was a poached chicken with a variety of herbs and spices and this dish evolved to the questionably bland sandwich filler which today fills British supermarkets.
This recipe falls into the modern, easier version and uses leftover chicken. It's simple, delicious, can be used as a side dish, put in a sandwich or just eaten by itself.
You will need:
About 150g leftover chicken
5tbsp mayo (you can mix mayo and natural yogurt for a lighter taste)
1tbsp spiced fruit chutney
2tsp curry powder (I used medium)
The method is nice and simple - mix the sauce ingredients in a bowl. For a more rounded taste you can toast the curry powder for a minute or so in a dry frying pan. When everything is combined add the chicken and coat.

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