This recipe for poached chicken breast in a curry sauce was featured on the BBC program Royal Recipes. It’s an updated version of the original Coronation Chicken served at the luncheon celebrating the official crowning of Queen Elizabeth II in 1953.
So how does this version differ from the original recipe? Well, the dish served in 1953 featured red wine, a little tomato purée, mayonnaise and heavy cream. Jump forward to 2017 when the idea to revise it changed the colour from a delicate pink to a more vibrant yellow. As well, the heavy cream was changed to yogurt resulting in a lighter sauce with a hint of tang. But both versions honour the historical ties to India with the use of curry powder.
Have you ever poached a chicken breast? If not, it’s really worth a try. Boneless skinless chicken can easily dry out. Poaching, if done right, results in perfectly cooked juicy meat. Or “succulent” as Michelin Star Chef Paul Ainsworth exclaims in the show. It sounds crazy but you simply bring the chicken in poaching liquid to a simmer, turn off the heat and leave the pan covered for 15 minutes. That’s all it takes.
The poaching liquid adds flavour to the chicken as well as the sauce. Lemon grass has a gentle flavour. Peel off the outer layer and give the stalks a few whacks with a knife to help release the scent into the chicken broth and coconut milk. A little ginger goes a long way so you don’t need much. Kaffir lime leaves may be difficult to find depending on where you live. If you need a substitute, add some lime zest and a squeeze of juice instead. And don’t forget to add salt.
Start the base for the sauce while the chicken is cooking. Once the onions are golden and soft but before they brown, add the dry spices and cook for a short time. This helps release the flavours and prevents the sauce from having a grainy texture. Mango chutney is sweet but pairs so well with fragrant curry spices it’s the perfect addition. There’s only a small amount so your sauce won’t be too sweet. But oh boy, your kitchen is going to smell really good.
I mentioned above the poaching liquid helps flavour the sauce. That’s because you add a few full ladles into the onion and spice mixture once the chicken is cooked. Don’t get any lemon grass in there because it can be tough but the ginger is perfectly fine in the sauce. Let it simmer away and reduce. Be patient. Eventually it will have thickened to almost a paste. Turn off the heat and let the mixture cool slightly. This gives you time to get the plates ready and slice the chicken. Now stir in the mayonnaise and yogurt. The sauce transforms into the most beautiful yellow colour and is ready to drizzle over the chicken.
Some toasted almond slices and fresh cilantro finish off the dish beautifully. If you’re one of those people who taste soap when you eat cilantro, substitute fresh parsley or chives. To toast the almonds, scatter some in a dry pan and heat gently over low heat. Give the pan a shake a few times and watch carefully. Once you start to see a little colour, they’re done.
Although the program did not include an exact recipe, this is based on my hastily written notes while they made it. Although TV can be a multi sensory experience, taste is not one of them. So we have to rely on the genuineness of the hosts. You can watch the episode here. https://www.youtube.com/watch?v=RlMEm4q4I7o
Coronation Chicken can be served cold (as the original was served at the banquet), room temperature or warm. My preference? Warm. With rice to soak up the amazing flavoured sauce. And since this is such a fancy recipe, get out your best china. Doesn’t this look brilliant served on Shelley Dainty Blue China made in England? I would say this dish is definitely fit for a queen!
If you make Coronation Chicken, please consider leaving a rating or comment below. Here’s the recipe:
Coronation Chicken
Ingredients
- 2 boneless skinless chicken breasts
- 1 400 ml can unsweetened coconut milk about 1 ⅔ cup
- 1 400 ml chicken broth, use empty coconut milk can about 1 ⅔ cup
- 2 stalks lemon grass
- 2 tsp minced ginger
- 3-4 kaffir lime leaves or a little lime zest and squirt of juice
- 1 tsp salt
- ½ medium onion, minced
- 2 tsp olive oil
- ½ tsp turmeric
- 1 tsp curry powder
- 1 Tbsp mango chutney
- 2 Tbsp mayonnaise
- 2 Tbsp yogurt
- 1 Tbsp toasted almond slices for garnish
- fresh chopped cilantro for garnish
Instructions
- Shake can of coconut milk well before opening. Add to large lidded pot. Add equal amount of chicken broth using can to measure.
- Peel outer layer from lemon grass stalks and discard. Cut into large chunks or whack with a knife to release the scent. Add to poaching liquid along with minced ginger and kaffir lime leaves. Season with salt.
- Place chicken breasts into poaching liquid and bring to a simmer. Turn heat off and leave covered for 15 minutes without removing the lid. Remove chicken to plate and cover loosely to keep warm. Do not discard poaching liquid.
- Meanwhile, prepare sauce by sautéing diced onion in olive oil in skillet on medium-low heat until golden and soft but not browning.
- Add curry powder, turmeric and mango chutney. Allow spices to cook slightly.
- Add 2 ladles of poaching liquid to skillet. Cook, stirring often until mixture has reduced to a very thick sauce, almost a paste. Remove from heat and allow to cool slightly.
- Stir yogurt and mayonnaise into sauce. Taste and season with more salt if necessary.
- Slice chicken breasts into thick slices and arrange on a plate. Top with sauce. Garnish with toasted almonds and cilantro.
This recipe sounds like it will be so tasty! I can’t wait to try it. I have one question, when poaching the chicken breasts, is the chicken poached straight from the fridge or brought to room temperature?
Oh, good question. The chicken was poached straight from the fridge. Cold chicken into cold poaching liquid. I’ll be honest, it made me nervous but the chicken was cooked perfectly. I did a test with another breast and let it sit 5 minutes longer in the poaching liquid (because there was just a hint of pink in the juice while it was resting) but it was not as tender and juicy as the first one.
Definitely going to try this. I’ve never made it. James May did a version of it on Top Gear India special.
Oh, I will have to look for that. We love Top Gear and James May!
Another one for my list. Sounds soooo good.
Thanks Carol, I hope you like it!