Coronation chicken recipe

Coronation chicken recipe

What I have done here is take a popular British classic and given it a modern twist.  This traditional Royal buffet dish gives a nod to the far East by using five spice, ginger and lime while mixing the mayonnaise with yoghurt makes sure it is not too rich.  This is a perfect dish for a street party, a lunch with friends or even as a sandwich filler.  Enjoy!

Ingredients

  • 2 Bunches fresh corriander, chopped
  • 12 tbsp Natural yoghurt
  • 12 tbsp Mayonnaise
  • 2 4cm cubes fresh ginger grated
  • 2 Fresh birds eye chillies chopped (seeds in)
  • 4 Ripe mangoes - skin removed and cut into large chunks
  • 4 tsp Five spice
  • 50 ml Lemon juice
  • 3 Juice and Zest of limes
  • 4 tbsp Brown sugar
  • 1 Chicken stock cube
  • 12 130g Chicken fillets - no skin and no bone
  • 2 Bunches fresh corriander, chopped
  • 12 tbsp Natural yoghurt
  • 12 tbsp Mayonnaise
  • 2 4cm cubes fresh ginger grated
  • 2 Fresh birds eye chillies chopped (seeds in)
  • 4 Ripe mangoes - skin removed and cut into large chunks
  • 4 tsp Five spice
  • 1.8 fl oz Lemon juice
  • 3 Juice and Zest of limes
  • 4 tbsp Brown sugar
  • 1 Chicken stock cube
  • 12 130g Chicken fillets - no skin and no bone
  • 2 Bunches fresh corriander, chopped
  • 12 tbsp Natural yoghurt
  • 12 tbsp Mayonnaise
  • 2 4cm cubes fresh ginger grated
  • 2 Fresh birds eye chillies chopped (seeds in)
  • 4 Ripe mangoes - skin removed and cut into large chunks
  • 4 tsp Five spice
  • 0.2 cup Lemon juice
  • 3 Juice and Zest of limes
  • 4 tbsp Brown sugar
  • 1 Chicken stock cube
  • 12 130g Chicken fillets - no skin and no bone

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 12

Step-by-step

  1. Place the chicken fillets and crumbled stock cube into a saucepan and cover with boiling water. Place a lid on the pan and return to the boil.
  2. Turn the heat down and simmer gently for 20 minutes.
  3. Turn the heat off and allow the chicken to cool in the liquid. This can be done up to two days ahead and stored in the fridge.
  4. Put the brown sugar, lime zest and juice, lemon juice and five spice into a saucepan and cook over a gentle heat for a couple of minutes to dissolve the sugar.
  5. Remove from the heat and allow to cool.
  6. Meanwhile, put the mango flesh, ginger and chilli into a processor and blend with the lime mix.
  7. Stir into the mayonnaise and yoghurt and season to taste.
  8. Drain the chicken and cut into mouth size pieces and stir into the mayonnaise mixture along with the freshly chopped corriander.
  9. Serve with a summery couscous salad or lots of crusty bread and a big green salad.

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