Prep Time: 15 mins Cook Time: 0 mins
Total: 15 mins Yields: 6
Immerse yourself in the allure of this captivating recipe highlighted in Delia’s Chicken Collection book. Here, tender chicken is covered with aromatic spices and an array of delightful fruits and nuts. Delia’s interpretation of Coronation Chicken stands as a beloved classic infused with a modern twist, guaranteed to awaken your taste buds and leave a lasting impression on your guests.
The Delia Collection: Chicken
✓ Chicken Basque
✓ Roast chicken with grape and herb stuffing
✓ Chicken Paprika
What is the Coronation Chicken Recipe by Delia Smith?
Delia’s Coronation Chicken is a culinary masterpiece that combines succulent leftover cooked chicken with a tantalizing Madras curry paste. Enriched by the crunch of toasted almonds, the creaminess of mayonnaise and yogurt, and the sweetness of plump raisins, chewy apricots, and mango chutney, this dish transforms into a royal treat. Finally topped with fresh coriander leaves, it’s a feast for the senses that’s as visually appealing as it is scrumptious.
Why does this recipe work?
Prepare to fall in love with this recipe for a multitude of reasons:
- Contrast and Balance: The creamy and spicy elements create a perfect contrast and balance.
- Texture & Sweetness: The inclusion of toasted almonds, raisins, and apricots adds layers of texture and sweetness that elevate every bite.
- Versatility: It can be served as a main dish, in sandwiches, or as a part of a larger buffet spread.
Coronation Chicken Recipe – Delia Smith
Ingredients
- 450g leftover cooked chicken
- 1/2 tablespoon Madras curry paste
- 40g almonds, whole and blanched
- 65ml mayonnaise
- 40ml natural yoghurt
- 1 tablespoon mango chutney, smooth
- 40g raisins
- 40g dried ready-to-eat apricots, quartered
- 3 spring onions, sliced thinly, including the green parts
- 75g baby leaf salad
- 1g fresh coriander leaves, to garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly milled
Instructions
- Spread out the almonds on a baking sheet and toast them in the oven for 8 minutes, using a timer.
- Allow them to cool for a few minutes, and then roughly chop them.
- Clean the chicken. If you’re working with a whole chicken, remove all the meat from it, discarding the skin and bones.
- Cut the chicken into bite-sized pieces and place them in a mixing bowl.
- Combine the mayonnaise, yogurt, curry paste, and mango chutney in a small bowl.
- Pour this sauce over the chicken.
- Add the raisins, apricots, approximately three-quarters of the spring onions, and about two-thirds of the almonds.
- Mix everything together thoroughly, taste, and season the mixture.
- Cover it and chill until you’re ready to use it.
- To serve, arrange the salad leaves at the bottom of a serving dish.
- Spoon the chicken mixture over the leaves, creating a heaped presentation.
- Sprinkle the reserved spring onions, almonds, and coriander leaves over the top.
Tips
- Experiment with different curry pastes for varying levels of heat.
- Adjust sweetness with more or less mango chutney to suit your taste.
- Opt for Greek yogurt for an even creamier texture.
Variations
- Swap chicken for turkey or tofu for a unique twist.
- Add diced apples for extra crunch and sweetness.
- Incorporate diced celery for a refreshing bite.
How to serve Delia Smith’s Coronation Chicken
Delia’s Coronation Chicken shines as a sumptuous main dish served with fluffy rice or naan. Transform it into elegant tea sandwiches or wraps for a delightful afternoon treat. For a grand buffet spread, present it alongside a selection of freshly baked bread, crisp salads, and a medley of refreshing beverages. Let your creativity flow and savor the applause as your guests relish this sensational Coronation Chicken masterpiece!
You might like more…
Other coronation recipes:
- Coronation Chicken Recipe Jamie Oliver
- Chicken Coronation Recipe Mary Berry
- Coronation Quiche – Buckingham Palace Recipe
Or take a look at our other chicken recipes:
Coronation Chicken Recipe Delia Smith
- Total Time: 15 minutes
- Yield: 6 1x
Ingredients
- 450g leftover cooked chicken
- 1/2 tablespoon Madras curry paste
- 40 g almonds, whole and blanched
- 65 ml mayonnaise
- 40 ml natural yoghurt
- 1 tablespoon mango chutney, smooth
- 40 g raisins
- 40 g dried ready-to-eat apricots, quartered
- 3 spring onions, sliced thinly, including the green parts
- 75 g baby leaf salad
- 1 g fresh coriander leaves, to garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper. freshly milled
Instructions
- Spread out the almonds on a baking sheet and toast them in the oven for 8 minutes, using a timer.
- Allow them to cool for a few minutes, and then roughly chop them.
- Clean the chicken. If you’re working with a whole chicken, remove all the meat from it, discarding the skin and bones.
- Cut the chicken into bite-sized pieces and place them in a mixing bowl.
- Combine the mayonnaise, yogurt, curry paste, and mango chutney in a small bowl.
- Pour this sauce over the chicken.
- Add the raisins, apricots, approximately three-quarters of the spring onions, and about two-thirds of the almonds.
- Mix everything together thoroughly, taste, and season the mixture.
- Cover it and chill until you’re ready to use it.
- To serve, arrange the salad leaves at the bottom of a serving dish.
- Spoon the chicken mixture over the leaves, creating a heaped presentation.
- Sprinkle the reserved spring onions, almonds, and coriander leaves over the top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch/Salad
- Method: Mixing
- Cuisine: British
