Prep 45 mins
Cook 0 mins
The Queen's Golden Jubilee in 2002 was celebrated in many ways. Here, Margaret Weale provides a 21st century update on the classic Coronation Chicken.
- 1 small red onion, chopped
- 1⁄2 garlic clove, chopped
- 1 tablespoon tomato paste
- 1⁄2 teaspoon curry powder
- 2 tablespoons lemon juice
- 2 tablespoons mango chutney
- 5 ounces good mayonnaise
- 5 ounces thick yogurt
- 24 ounces cold cooked chicken, chopped
- 8 ounces seedless grapes, halved
- 3 ounces apricots, chopped
- 3 sticks celery
- 2 ounces toasted sliced almonds
- cooked rice
- cooked wild rice
- Chop onion and garlic.
- Place tomato puree, curry powder, 1 tablespoon lemon juice, mango chutney or apricot jam in a small saucepan and bring to the boil very slowly, stirring all the time.
- Add the chopped onion and garlic and put in a blender. Reduce to a puree.
- Mix together the mayonnaise and yoghurt and stir into the puree.
- Stir in the chicken. Toss grapes in remaining lemon juice and stir in gently with the apricots and celery.
- Taste and check seasoning.
- Chill in fridge overnight.
- Pile into an oval or square serving dish, garnish with small bunches of watercress.
- Srinkle the chicken mixture with the browned flaked almonds, and finally paprika.
- Serve with Rice and Wild Rice.
- Try using apricot jam in place of the mango chutney.
Delicious and a wonderful way to use up leftover chicken for a summery dish! I picked this recipe for Zaar World tour II as a way to use up some of the mango chutney I had in back of the fridge and I am so glad I did! We skipped the rice but added the almonds and watercress for a very good Sunday night supper! Thanks for sharing this keeper!