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.
1400 mlchicken broth, use empty coconut milk can about 1 ⅔ cup
2stalkslemon grass
2tspminced ginger
3-4kaffir lime leavesor a little lime zest and squirt of juice
1tspsalt
½medium onion, minced
2tspolive oil
½tspturmeric
1tspcurry powder
1Tbspmango chutney
2Tbspmayonnaise
2Tbspyogurt
1Tbsptoasted almond slicesfor garnish
fresh chopped cilantrofor 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.
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