50min 4 ppl
Coronation Chicken
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 10 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 45g
Carbs 28g
Fats 36g
About this dish
Toasted curry powder bloomed in butter — not stirred in raw — gives this classic British dish a rounded, mellow spice base, while a touch of mango chutney and apricot jam provide the jammy sweetness that separates a proper version from bland imitations.
Allergy Info
Dairy, Eggs, Sulphites, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- lemonhalved1
- small onionfinely diced1
- lemon juice, freshly squeezed1 tbsp
- spring onionsthinly sliced4
- fresh coriander leaves to serve
Meat & Poultry
- chicken breasts, bone-in, skin-on4 large
Dairy & Eggs
- unsalted butter1 tbsp
- full-fat crème fraîche100 ml
Tins & Jars
- tomato purée2 tbsp
- mango chutney3 tbsp
- apricot jam2 tbsp
Dried Goods
- dried apricotsfinely chopped80 g
- flaked almondstoasted30 g
Spices & Seasonings
- black peppercornswhole6
- bay leaves2
- mild curry powder2 tsp
- ground turmeric1 tsp
- smoked paprika1 tsp
- salt and freshly ground black pepper to taste
Oils & Condiments
- dry white wine100 ml
- good-quality mayonnaise200 ml
Utensils
- Wide saucepan
- Meat thermometer
- Small frying pan
- Large mixing bowl
- Wooden spoon
- Chopping board
- Chef's knife
Method
1
Finely dice the onion. Finely chop the dried apricots. Thinly slice the spring onions. Halve the lemon.
Approx. 10 minutes
2
Place the chicken breasts in a wide saucepan with the halved lemon, peppercorns, and bay leaves. Cover with cold water, season generously with salt, and bring to a gentle simmer over medium heat.
Approx. 5 minutes
3
Poach the chicken at a bare simmer — small bubbles only — for 20–25 minutes until the thickest part of each breast reads 74°C (165°F) on a meat thermometer. Remove the chicken and set aside to cool completely.
Approx. 25 minutes
4
While the chicken cools, melt the butter in a small frying pan over medium-low heat. Add the diced onion and cook, stirring occasionally, for 6–8 minutes until completely softened and translucent but not coloured.
Approx. 8 minutes
5
Add the curry powder, turmeric, and smoked paprika to the onions and stir constantly for 90 seconds until fragrant and the spices are toasted and beginning to stick to the pan.
Approx. 2 minutes
6
Pour in the white wine and add the tomato purée. Stir to combine and simmer for 3–4 minutes until the mixture is reduced to a thick, jammy paste. Remove from the heat and leave to cool completely.
Approx. 4 minutes
7
Once the spice paste, mango chutney, and apricot jam are all at room temperature, combine them with the mayonnaise and crème fraîche in a large bowl. Stir well, then add the lemon juice and season with salt and pepper to taste.
Approx. 5 minutes
8
Remove the skin and bones from the cooled chicken and tear the meat into generous, irregular chunks. Fold the chicken and chopped dried apricots gently into the curried dressing until evenly coated.
Approx. 5 minutes
9
Cover and refrigerate for at least 1 hour, or overnight, to allow the flavours to meld.
Approx. 60 minutes
10
To serve, scatter the toasted flaked almonds, sliced spring onions, and fresh coriander leaves over the top.
Approx. 2 minutes
