Recipe

Coronation Chicken

45 mins
Serves 12
Easy

The original coronation classic, first created for the coronation of Queen Elizabeth II in 1953. Still as good today as it was back then. Here’s our version with a St Helen’s Farm twist.

Ingredients

1 small cooked chicken (we poached ours in white wine, water, onion, salt and peppercorns)
1 knob St Helen's Farm Goat's Butter
1 small onion - finely chopped
2 tablespoons curry powder
1 tablespoon tomato puree
100ml white wine (or poaching stock)
75g dried apricots -chopped
200g mayonnaise
200g St Helen's Farm Natural Yogurt
1 tablespoon Worcester sauce or Henderson's relish
3 tablespoons mango chutney
2 celery sticks
50g seedless grapes - cut into quarters
50g sultanas
1 small red apple - cubed (squeeze lemon juice over to prevent browning)
25g flaked almonds
250g long grain rice

Instructions

Take the meat off the chicken and shred into bite size pieces.
In a small saucepan, gently fry onion in butter until softened, add curry powder, tomato puree, wine and 50g dried apricots. Stir well, then simmer gently for 10 mins until you have a soft smooth paste, mash apricots gently with a fork if necessary. Leave to cool.
In a large bowl, mix together mayonnaise, natural yogurt, Worcester sauce, mango chutney and curry paste.
Stir in chicken, celery, grapes and sultanas.
Arrange in a large serving dish.
Cook rice, drain in sieve and cool with cold water.
Arrange round chicken and serve with apple, remaining apricots and almonds scattered over.