Coronation Chicken

Main Courses  

Ingredients

1� kg Chicken
1 Cinnamon stick
1 tsp Black pepper
1 tsp Turmeric
1 tsp Salt
1 Tbsp Root ginger
1 Bay leaf
5 Tbsp Mango chutney
2 Tbsp Curry powder
2 tsp Worcestershire sauce
200 ml Mayonnaise
200 ml Yogurt
50 gm Dried apricots
50 gm Sultanas

Method

Put the chicken in a large pan with the cinnamon stick, peppercorns, turmeric, salt, bay leaf and half the ginger and fill with cold water to cover the meat. Bring to a simmer and cook gently until chicken is cooked - about 1.5 hrs if a whole chicken is used, less if you use chicken pieces. Remove from pan and allow to cool. Cut into bite size pieces.

Finely chop the remaining ginger. Chop the apricots into small pieces. Toast the curry powder in a dry frying pan then add the chopped ginger. Put into a bowl with the apricots, sultanas, mango chutney, mayonaisse and Worcestershire sauce and mix well. Season to taste. Fold the chicken through the dressing and refrigerate for a couple of hours.

Notes

If you do not have a cinnamon stick use 1 tsp of ground cinnamon.

If you do not have curry powder, you can make some using cumin, coriander, chiili powder, ground ginger, etc.

You can replace the whole chicken with chiken pieces. This will need less time to poach.

24 Sep 2023
Shirl Seath