CORONATION CHICKEN RECIPE

One of my favorite British dishes is Coronation Chicken, a delightful chicken salad with an Indian flair.  A London Le Cordon Bleu chef created the original recipe for the coronation of Queen Elizabeth II in 1953.  It contained cold chicken, curry cream sauce, and spices. (Many variations include nuts and fruits.)  

Coronation Chicken was probably inspired by Jubilee Chicken, prepared for the Silver Jubilee of George V in 1935.  (It consisted of just cold chicken, mayonnaise, and curry.)  For the Queen's Diamond Jubilee  last year, a new recipe was concocted that featured the addition of ginger. 

The Coronation Chicken recipe I’m providing here is relatively simple, but you can certainly find highly complex recipes for the advanced chef.  Coronation Chicken is served cold, typically with a green salad and rice, or used as a sandwich filling.

Enjoy!

Coronation Chicken   (Serves 6)

Ingredients

• 6 chicken breast halves (skinless, boneless)

• 1/3 cup golden raisins

• 1 large mango (peeled, sliced, and cut into cubes.  [Mango is optional, but delicious when included!])

• 2/3 cup low-fat mayonnaise

• 1 teaspoon lemon juice

• 2 teaspoons mild curry powder

• 1 tablespoon mango chutney (Can add even if fresh mango cubes not used)

• Salt and pepper to taste

• 3/4 cup cashew pieces or slivered almonds

Directions

1. In a large pot, cook chicken in boiling water for about 20 minutes.  Drain, cool, and cut into cubes.  (Other methods of moist cooking are fine, such as using a Crock-Pot.) 
2. In a large bowl, stir together chicken cubes, raisins, and half the mango.
3. In a medium bowl, mix together mayonnaise, lemon juice, curry powder, chutney, and salt and pepper.  Now fold in chicken mixture and half the nuts.
4. Transfer to a serving bowl, then garnish with the remaining mango and nuts.

(Don’t forget the rice and green salad!)

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