The best coronation chicken

Credit and permission to share: Delicious Magazine

My first experience of coronation chicken (not just mayo with curry powder in it) was on the south bank of the River Thames, London.  I had just had an interview that would change my life.  A few years ago I had a Tweet published in Delicious Magazine (I think it was to do with smell or crisps or maybe that was the smell). 

Anyway, any recipe that has a ‘jazz up’ option is ok in my book so make this recipe immediately.

Portion size: Serves 8

Hands-on time 45 min, oven time 1 hour 15 min

Difficulty: easy

Your will need:

Our easy coronation chicken recipe pays homage to a true retro classic: the recipe was first prepared for the coronation of Queen Elizabeth II in 1953.

We’ve stuck fairly closely to the traditional version but have added a few modern twists to create the best coronation chicken recipe.

Make a homemade mayo. Taking the time to make a homemade mayonnaise lifts the sauce.

The shop-bought stuff has more of a tang, which can overpower the other flavours. It takes a little more effort to make but pays dividends in the final dish.

Add greek yogurt. Coronation chicken should be creamy but not too heavy. In the original recipe, Constance Spry and Rosemary Hume mixed cream into the mayo to loosen it. We’ve used greek yogurt instead, which adds the creamy texture and flavour that cream would bring, but has a slightly lighter taste and fewer calories (but we’re not saying this is a healthy-eating dish!).

Try mixing in mango chutney. The original recipe calls for apricot purée, but mango chutney brings a delicate, fruity sweetness with a touch more piquant spice. The chunks of mango also add texture to the sauce.

Chicken get a glow-up. We roasted, rather than poached, the chicken, which is easier to do and adds that roasted flavour to the meat. We also made a curried butter to rub under the skin of the bird before roasting to add more flavour to the meat and keep it moist. Feel free to add your own twist (see Tips below for ideas).

Transform your coronation chicken into a light lunch or dinner with our coronation chicken salad recipe.

Ingredients

50g butter, softened

2 tsp medium curry powder

Bunch fresh coriander, chopped

2kg free-range chicken

2 lemons, halved, plus extra wedges to serve

2 handfuls watercress to serve

For the curried mayonnaise

4 medium free-range egg yolks

1½ tbsp white wine vinegar

100ml rapeseed oil

300ml light olive oil

4 tsp mild curry powder

140g mango chutney

¼ tsp cayenne pepper

1 tsp tomato purée

Juice 1/2 lemon, plus extra if needed

200g full-fat greek yogurt

Method

Heat the oven to 200°C/180°C fan/gas 6. Mix the butter with the curry powder and a quarter of the chopped coriander. Season well. Ease your fingers under the breast skin of the chicken to loosen it. Work the butter under the skin, then put the chicken in a large roasting tin.

Squeeze the lemons over the chicken and put the squeezed halves in the cavity. Sprinkle with sea salt and freshly ground black pepper, then roast for 1 hour 10-15 minutes until the chicken is cooked through (the juices should run clear when you push a skewer into the thickest part of the thigh) and the skin is crisp. Set aside to cool.

Meanwhile, make the curried mayonnaise. Put the egg yolks and vinegar into a medium mixing bowl. Using an electric hand mixer, slowly beat in the oils on a medium speed until the oil and eggs emulsify. Once you’ve added all the oil and have a thick, glossy mayo, stir in the curry powder, mango chutney, cayenne, tomato purée, lemon juice and yogurt. Taste and season.

When the chicken is cool enough to handle, shred the meat from the carcass (don’t forget the oysters on the back where the thigh meets the body) and put in a mixing bowl. When it’s at room temperature, add the curried mayo and most of the remaining coriander, then mix. Taste; you may want to add a little more lemon and/or some pepper.

Put the chicken on a platter with the watercress. Garnish with lemon wedges and the remaining coriander leaves and serve straightaway. The coronation chicken and watercress are also great in a sandwich.

Quick wins and tips

Lightly whisk the leftover egg whites and freeze in a food bag for up to 3 months, labelled with the date and the number of eggs.

How to jazz up coronation chicken

Add fresh mango. Finely chop and stir in with the chicken and curried mayo (step 4).

Swap the chicken for 2kg turkey roasting joints. The curried mayo is also the ideal foil for any leftover meat.

For a lighter version, use a mix of half-fat crème fraîche and greek yogurt instead of mayo. It will still have a creamy finish.

Scatter over chopped toasted pistachios or almonds or fried onions for crunch and texture.

Make Ahead

Make up to a day ahead, cover and chill. Add the coriander just before serving. Any leftovers will keep in the fridge for 3-4 days.

To Drink

Off-dry rosé is surprisingly good with this.

https://www.deliciousmagazine.co.uk/recipes/the-best-coronation-chicken/