This quick Coronation chicken is delicious as part of a selection of dishes or as a sandwich filling. And, what's more? This dish is freezer friendly for your convenience. Many thanks to Naomi Hansell for this fabulous recipe.
500g cooked chicken - a small whole chicken roasted will make enough for this recipe.
1 onion, chopped
2 tsp curry powder
1 tbsp tomato puree
100ml stock or water
2 tbsp mango chutney
Juice of 1/2 lemon
1/2 tsp salt
Freshly ground black pepper
200g creme fraiche
250g greek yogurt
2 spring onions, finely sliced
2 tbsps flaked almonds, toasted - easily done on a piece of bake o glide on the simmering plate
A small handful of fresh coriander
1 tbsp nigella seeds (optional)
- For roasting a small chicken use the AGA roasting oven for 45mins - 1 hour, or start in the roasting oven for 20 - 30 mins then cook in the simmering oven for an hour or two. This makes the leg and thigh meat very tender and comes away easily from the bones. If you are using whole chicken breasts, either roast for 20 - 30 mins in the roasting oven or poach in a pan with enough stock to cover the chicken, for approximately 30 mins or until cooked. A whole chicken can also be poached and will take 45mins - 1 hour. Once cooked, remove from the stock, and set aside to cool.
- Once the chicken is cooked take all the meat off the bones as necessary and chop into 1 - 2cms chunks.
- Soften the onion in a pan on the simmering or boiling plate then add the curry powder and cook for a minute or two. Add the tomato puree and the stock or water cooking until reduced a little.
- Add the mango chutney, lemon juice and salt to taste. It should taste quite highly seasoned. Cool then add the Crème fraiche and yogurt followed by the cooked chicken.
- At this point the dish can be frozen until needed.
- To serve, defrost if necessary, either in the fridge overnight or at room temperature for 6 hours. Stir gently to make sure it is completely defrosted then garnish with sliced spring onions, toasted almond flakes, freshly chopped coriander or cress and some nigella seeds (optional).
- This recipe is delicious as part of a selection of dishes. It also makes a great filling for sandwiches or baguettes and can be used to top jacket potatoes.
This recipe works best with full fat Crème fraiche and Greek yogurt. The low fat versions will make a lighter dish but won’t freeze so well and the dressing may become a little watery once defrosted.
For a vegetarian alternative, substitute the chicken for chickpeas or roasted cauliflower.