My Mum rang me back in April to tell me that the Queen was going to travel down the Thames on a ‘giant tortilla’ for the Jubilee. What an image. Mum often gets words wrong for example fajitas are always referred to as fage-jitas no matter how much you correct her. So it was no surprise when I turned to Google and found that it was a flotilla that the Queen would be coming down the Thames on.
It was a no brainer to make a large batch of Coronation Chicken for the Jubilee using the awesome recipe that friend of the family Carol had passed to me. This is simply one of the best tasting things you could ever eat. Just make sure you use full-fat mayo. It’s just one of those times where it needs to be done and this really is worth putting a pound on for!!
– 1 large roast chicken, carved
– 1 onion
– 1 tbsp olive oil
– 1 tbsp curry powder
– ¼ pint chicken or vegetable stock
– 1 tsp tomato puree
– Juice of ½ lemon
– 1 dessertspoon of mango chutney
– 3 tbsps single cream
– ½ pint of mayonnaise
– Large handful of sultanas
– 2 red apples
– 3-4 celery sticks
– Watercress or rice for serving
1. Roast the chicken as you would normally and let it rest before carving.
2. While the chicken is resting chop and fry the onion in 1 tablespoon of olive oil until soft. Mix in the tablespoon of curry powder and fry it off.
3. Now add the ¼ pint of stock with the tomato puree, juice of ½ lemon and a dessertspoon of mango chutney. Let it simmer for 5 minutes and then liquidise or strain the mixture. Then let it cool.
4. Now add the cream and the mayonnaise and mix well before adding the meat and stirring well to combine.
5. Chop the apples and the celery and mix in along with the sultanas. Garnish the coronation chicken with watercress and/or rice and eat it before I do!