A dish truly fit for a King? A kind of Coronation Chicken Curry. Today was the coronation of King Charles III of England and lots of other countries. You might have seen it on the television. I have been working so am only able now to do something a bit special for tea. Earlier this month, Buckingham Palace the King’s official London residence unveiled a recipe for a coronation quiche and it has caused quite a culinary stir. Not everyone has agreed on the choice of ingredients.
At this point I should say I’m a big quiche fan. However, I wanted to cook something a little quicker this evening. With that thought in mind I decide to make a kind of Coronation Chicken Curry. Not exactly the recipe from the Coronation of the present Kings mother Elizabeth II. Something inspired by the list of what in the fifties was quite an exotic list of ingredients.
Coronation Chicken
This recipe was created by Constance Spry and Rosemary Hume. They were amongst many other things a well-regarded cookery writer and the principle of the London Cordon Bleu cookery school. The original Coronation Chicken was made with cold poached chicken served with a curry flavoured cream sauce. It was created for the Coronation banquet. Coronation Chicken was most likely based on another recipe to celebrate George V jubilee in 1935 which mixed chicken with curry spices and mayonnaise. This is the ubiquitous dish we see across the British Isles wherever you can find a sandwich counter.
My Coronation Chicken inspired Curry
One common theme in Coronation Chicken is the bright yellow colour. This was from the turmeric in curry powder. Curry pastes and fresh spices were not commonly available. Other ingredients used in Coronation Chicken included raisins or sultanas. However, the original recipe was made with dried apricots. Finally, the dish was often garnished with flaked almonds.
I have included all of the ingredients in a creamy coconut and almond curry sauce and an apricot and sultana chutney. Two recipes it is a celebration after all. I have made the chutney a mildly spicy, so it is a little like mango chutney. It is also very nice with a really mature Cheddar cheese. The curry is a distant relation of a korma and not so very authentic but very tasty, nevertheless. And together they do make a very nice sandwich.
Spicy Apricot and Sultana Chutney
Equipment
- 1 Large heavy bottomed Pan
Ingredients
- 1 large Onion peeled and finely chopped
- 150 gr dried Apricots finely chopped
- 50 gr Sultanas or Raisins
- 100 gr Light Brown Sugar
- 250 ml Cider Vinegar
- 3 cloves Garlic peeled and crushed
- 3 whole Cloves
- 2 Bay Leaves
- 2 teaspoons Garam Masala
- ½ teaspoon ground Coriander
- ½ teaspoon ground Cinnamon
- A generous pinch Cayenne Pepper more if you like
- Sea Salt and freshly ground Black Pepper
Instructions
- Place the onions in a heavy-bottomed ban with the vinegar and 250 ml of water. Bring to the boil and simmer for ten minutes.
- Add the remaining ingredients and bring back to a gentle simmer and cook for twenty-five to thirty minutes stirring regularly to prevent sticking.
- When reduced and sticky remove from the heat and allow to cool slightly. Check seasoning.
- Place in sterilised, clean jar whilst hot and seal the lid.
Notes
Creamy Chicken, Coconut, and Almond Curry
Equipment
- 1 Large heavy-bottomed Frying Pan
Ingredients
For the Curry
- 8 Chicken Thighs
- 1 medium Onion peeled and finely chopped
- 3 cloves Garlic peeled and crushed
- 1 can Coconut Milk 400 ml
- 75 gr Ground Almonds
- 25 gr Plain Flour
- A generous glug Vegetable Oil
- 3 cloves Garlic peeled and crushed
- 1 teaspoon ground Coriander
- 10 gr Medium Curry Powder
- 10 gr Garam Masala
- 1 teaspoon ground Turmeric
- 1 small handful fresh Coriander
- Sea Salt and freshly ground Black Pepper
- 1 Lemon squeeze the juice as required
To Garnish
- Spicy Apricot and Sultana Chutney
- Fresh Coriander
- Toasted Flaked Almonds
Instructions
- Heat the oil in a large, heavy-bottomed frying pan and start to cook the chicken thighs skin side down over a medium heat. When the skin is golden brown and crispy turn over and season.
- Turn the heat down slightly and add the onion. Cook until soft.
- Carefully remove the thighs and keep warm.
- Add the garlic, flour and spices to the pan and cook out for two minutes stirring continuously.
- Add the ground almond and coconut milk and bring to a simmer. Cook out the sauce for fifteen minutes, stirring regularly.
- Check the seasoning and add lemon juice. Stir.
- Return the chicken to the pan and cook for another five to ten minutes until they are thorough reheated. Stir in the coriander.
- Serve with rice and my Spicy Apricot and Sultana Chutney.
Notes
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