Fit for a Queen

5 Mar

Coronation Chicken was originally invented in the early 1950s to commemorate Elizabeth II’s ascent to the throne, and even in these more affluent and cosmopolitan times, the recipe is a tiny time-warp to 60 years ago. The stuff is a sandwich filling standby in the UK – go into any sandwich shop and you’ll see a fluorescent yellow mound of mayonnaise-laden, curry and chutney-spiked chicken salad studded with raisins.

My version of Coronation Chicken substitutes yogurt for mayonnaise for both health and taste reasons (there’s a future entry in my mixed emotions about mayo), uses turmeric and garam masala in place of curry powder, and ratchets up the flavor with sautéed onions and garlic. The apple and the raisins add sweetness and texture contrast to the creamy chicken. It makes a splendid lunch by itself or on toast, and is my favourite way to use up any leftover roast chicken!



Diamond Jubilee Chicken Salad (inspired by Gourmet’s Curried Chicken Salad with Spiced Chickpeas and Raita)


Serves 2

2 tablespoons sunflower oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon garam masala
0.5 teaspoon turmeric
0.5 teaspoon salt
2 roasted chicken breasts or chicken thighs, shredded (from a store-bought rotisserie chicken, or you can make your own awesome roast chicken)
200g/1 cup plain Greek yogurt
1 Braeburn apple (or another sweet and crisp fruit), cored and diced
2 tablespoons raisins/sultanas

Heat the oil over a medium flame, then add the onions. Fry until translucent and turning soft, 7-8 minutes. Add the garlic, garam masala, turmeric, and salt, and sauté for another minute.

Scrape the mixture into a mixing bowl. Add the chicken and toss until the meat is well-coated, then stir in the yogurt until everything is creamy and yellow. Add the apple and raisins, stir, and serve.

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One Response to “Fit for a Queen”

  1. Rachel B March 5, 2012 at 9:10 PM #

    This sounds delicious.

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