Coronation Chicken Recipe Delia Smith
Coronation Chicken, inspired by Delia Smith, honors Queen Elizabeth II's coronation in 1953. This dish features diced chicken in a creamy sauce flavored with mango chutney and spices. Its versatility allows it to shine in sandwiches, salads, or as a buffet highlight. Loved for its historical roots and delightful taste, it remains a timeless and adaptable culinary delight.
Ingredients
- Cooked chicken usually leftover roast or poached chicken, diced
- 2 tablespoons mango chutney
- 1 tablespoon curry powder
- 1 tablespoon tomato purée
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 150 ml mayonnaise
- 150 ml Greek yogurt
- Salt and pepper to taste
- Chopped coriander or parsley for garnish optional
Instructions
- Prepare the Chicken: Dice or shred cooked chicken into bite-sized pieces and set aside.
- Make the Sauce: In a mixing bowl, combine mayonnaise, Greek yogurt, mango chutney, curry powder, tomato purée, lemon juice, and Worcestershire sauce. Mix well until all ingredients are thoroughly combined.
- Seasoning: Taste the sauce and adjust the flavor by adding salt and pepper according to your preference.
- Combine Chicken and Sauce: Gently fold the diced chicken into the sauce until all the pieces are evenly coated.
- Chill: Cover the bowl or transfer the mixture into an airtight container. Refrigerate for at least an hour, allowing the flavors to meld together.
- Serve: Once chilled, the Coronation Chicken is ready. Use it as a sandwich filling, on salads, or as part of a buffet. Optionally, garnish with chopped coriander or parsley before serving.