I was recently talking with a friend who asked about introducing spices to her kids, so it has got me thinking about all sorts of kids 'spice' recipes. Coronation chicken is a great introduction to the wonderful world of spice and expanding kid's eating habits. Also it is so versatile, you can use it for so many different occasions.
In the UK coronation chicken may be a little out of fashion, maybe because it was so popular in the 80's, but you know, the 80's fashions are coming back, in fact I have been laughing at some of the things I see in the shops thinking – that is exactly what I used to wear as a teenager!! (Anyone remember those wide black elastic belts?? Yep – I saw one in a shop the other day!) So I thought it was a good time to bring an 80s food classic back.
Like most classic recipes, the ingredients and method for this can vary greatly, some people insist that for 'real' coronation chicken the chicken should be poached in water gently with a specific mix of herbs and spices. Well – for me it is a great recipe to use with whatever chicken you have. If I was making it 'professionally' or for a classy dinner party maybe I would go back to basics, but being a busy Mum I will leave that for a time in the future!
I usually make this when I have left over roast chicken. However, any chicken will work well – for example cut 2 skinless chicken breasts in chunks and steam them, or fry them in a lightly oiled fry pan. Pull apart chicken legs, or buy ready roasted chicken from the supermarket and shred it. Chicken in general is more flavoursome if cooked on the bone, but it healthier and lower in fat if you use the skinless breast.
Ingredients
- 2 cups of cooked chicken cut or shredded into bit sized pieces
- ¼ cup of mayonnaise (preferably made with olive oil)
- ¼ cup of natural greek yoghurt (or sour cream or crème fraiche)
- ¼ cup sweet mango chutney
- zest of 1 lemon
- juice of half a lemon
- 1 tbsp mild curry paste (or 1 tsp of curry powder)
- ½ tsp cinnamon
- ½ a small cucumber diced
- 2 handfuls of water cress
- 3 tbsp sultanas
- 2 tbsp chopped or flaked almonds
Method- In a large bowl whisk together the mayonnaise, yoghurt (or substitute), chutney, zest, juice and curry
- mix in the chicken cucumber, cress sultanas and almonds
It is that easy!!
Tips- serve in sandwiches, pita breads, on baked potatoes, in wraps or on a bed of cooked cooled rice, even with cooked cooled pasta or noodles
- great for picnics, street parties or entertaining – especially if everyone is going to eat it as adults love it too
- feel free to experiment with the ingredients, particularly the fruit and nuts, for example add pineapple or mango, peanuts or pine nuts – whatever your kids like
- add extra crunch with some chopped celery
- leave out the cucumber and water cress and serve on a bed of mixed greens
- serve in sandwiches, pita breads, on baked potatoes, in wraps or on a bed of cooked cooled rice, even with cooked cooled pasta or noodles
- In a large bowl whisk together the mayonnaise, yoghurt (or substitute), chutney, zest, juice and curry
