Coronation Chicken Recipe Delia Smith
The tender chicken is covered with aromatic spices and an array of delightful fruits and nuts. Delia's 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.
Ingredients
- 450 g 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.