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Messy Church Recipes

16 June 2015: Coronation Chicken

The invention of the dish is accredited to a florist called Constance Spry and a chef called Rosemary Hume, who prepared the combination of cold chicken and a creamy curry sauce for the Queen’s coronation in 1953. 

This is the basic recipe - as always, we modified it and we chose to serve it with pasta rather than rice!

Ingredients - Serving 4

Method

  1. In a large saucepan, add the whole chicken breasts, the onion, carrot and bay leaves. Cover the ingredients with water and season well with salt and pepper. Bring the water up to the boil, then reduce the heat and simmer very gently for about 20 minutes, or until the chicken is thoroughly cooked. Remove the pan from the heat and place the chicken breasts onto a plate to cool down.

  2. In a shallow-based frying pan, heat the oil and fry the shallots on a low to medium heat for 3-4 minutes until soft.

  3. Add the curry powder to the onions, some of the chicken stock that you have just made, including the carrots. Then stir in the lemon juice and the tomato purée. Cook at a simmer for around 10 minutes until the sauce is reduced and thickened.

  4. Slice the cooked chicken breasts into 1.5cm pieces.

  5. In a separate bowl, add the yoghurt or crème fraîche along with the mayonnaise, stirring them together before adding them to the frying pan. Taste the sauce, and if necessary, add some extra seasoning.

  6. Place the chicken pieces into the frying pan and coat them all over with the sauce. Add the flaked almonds. Turn off the heat and sprinkle all over with the fresh coriander.

  7. Serve with plain boiled rice.

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