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coronation chicken
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5 from 1 vote

Coronation Chicken

An updated version of the original Coronation Chicken served at the banquet celebrating the crowning of Queen Elizabeth II in 1953. This modernized recipe was featured on Royal Recipes on BBC.
Prep Time10 minutes
Cook Time15 minutes
Poaching Chicken15 minutes
Total Time40 minutes
Course: Lunch, Main Course
Cuisine: British, Indian
Keyword: chicken curry recipe, coronation chicken, how to make coronation chicken, indian chicken recipe, poached chicken breast, queen elizabeth coronation, royal recipes, what is coronation chicken
Servings: 2
Calories: 498kcal

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.

Nutrition

Calories: 498kcal | Carbohydrates: 19.2g | Protein: 30.2g | Fat: 33.5g | Saturated Fat: 12.8g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 4.8g | Trans Fat: 0.1g | Cholesterol: 96.2mg | Sodium: 1566mg | Potassium: 687mg | Fiber: 2g | Sugar: 9.1g