Recipe by Kazd Davis
This is one of my most requested recipe's. I always serve it at buffets (I wouldn't dare not) and it is always the first to go. This is an extremely simple version and anyone can make it.
Top Review by Aussie mum 2_2
Absolutely delicious!!!!And so easy to make, I used to eat this when I lived in Bath and it tastes the same..... the only changes I made were instead of normal mayonnaise I used low fat and I didn't use double cream I used low fat sour cream instead. Instead of tomato puree used tin tomatoes. The chicken breasts I boiled as I didn't have any cooked chicken. Apart from that it is as stated in the recipe, will definetly be making again, even my fussy kids loved it, yippee..!! Thanks for an easy and wonderful tasting Coronation Chicken to Die for!!
- 4 cooked chicken breasts (Chopped)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 tablespoon curry powder
- 1⁄4 pint chicken stock
- 1 teaspoon tomato puree
- 1⁄2 lemon, juice of
- 2 tablespoons mango chutney (or Apricot Jam/Jelly)
- 1⁄2 pint mayonnaise
- 3 tablespoons double cream (Thick)
Directions See How It's Made
- Heat oil in saucepan, add the chopped onion, cover and saute gently for 5 minutes until the onion is soft but not brown.
- Stir in the curry powder and cook for another two minutes, this will help bring out the flavour.
- Add the stock, tomato puree, lemon juice and chutney.
- Stir until bubbling, then cook for 5 minutes and the mixture reduces and thickens.
- Allow to cool for half an hour or so, then stir in the mayonnaise and cream.
- Add chicken (which should be chopped into reasonable sized chunks) and mix throughly.
- Serve over cold rice.
- Excellent buffet dish.