One of the skills chefs develop is looking at a recipe and knowing if it's any good. In this case I was completely wrong, I have to admit!
Coronation Chicken didn't sound great on paper, but it is a fantastic dish. I'm not a fan of mayonnaise based salads, but this one left me craving more
Classics are classics for a reason- they’re really, really good. Coronation Chicken is one of those dishes that delivers deliciousness year after year.
In researching this recipe, I looked at how it originated in 1953 and many of the modifications made over the years. In this recipe, I’ve tried to stay true to the original in that it has many layers of flavour- it’s not just curried mayonnaise with chicken and raisins- but tried to make it a little more savoury than sweet.
Coronation Chicken Recipe
- Salt to taste
- Black pepper to taste
- 17 grams Butter unsalted
- 50 grams Shallots minced
- 75 ml Red wine
- 75 grams Mango chutney
- 10 grams Tomato paste
- 10 grams Curry powder
- 10 ml Lemon juice
- 1 each Bay leaf
- 40 grams Sultanas
- 130 grams Mayonnaise
- 300 grams Chicken meat, cooked, medium dice
- Melt the butter over medium heat. Add the shallots and sweat until translucent and soft, about 3 minutes.
- Add the red wine and reduce until it is almost dry.
- Add the remaining ingredients except for the mayonnaise and chicken.
- Cook until reduced and thick. The thicker, the better.
- Remove from the heat and cool completely. Remove the bay leaf.
- Combine with the mayonnaise and mix well.
- Stir in the chicken and serve.
- This chicken goes well in a sandwich, or on toasts.
- Make Coronation Chicken ahead of time. I feel it gets better when it sits for a day, as all the flavors will meld.
- Store in an air-tight container in the refrigerator for up to one week.
- One leftover idea is to wrap it in crepes and warm them up a little in the oven before serving.