Coronation Chicken in Jacket Potatoe. Coronation chicken is a combination of cold cooked chicken meat, herbs and spices, and a creamy mayonnaise-based sauce. It can be eaten as a salad or used to fill sandwiches. Normally bright yellow, coronation chicken is usually flavoured with curry powder or paste.
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Spruce up chicken with a hint of curry to make coronation chicken.
It's perfect as a sandwich filling or served with a salad - or try one of our modern takes.
Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads.
You can have Coronation Chicken in Jacket Potatoe using 14 components and 6 actions. Below is exactly how we prepare.
What needs to be prepared of Coronation Chicken in Jacket Potatoe
- Guidelines. of For the Jacket Potato:.
- Detaile. 2 of large Baking Potatoes.
- Guidelines. 2 tbsp of Olive Oil.
- Step by step. 1 pinch of salt.
- Detaile. 200 ml of Soured Cream.
- Instructions. of For the Coronation Sauce:.
- Step by step. 50 ml of olive oil.
- Detaile. 1 of Red Onion.
- Step by step. 1/8 tsp of garlic purée.
- Directions. 1/2 tsp of tomato purée.
- Step by step. 1 tbsp of Curry Powder.
- Step by step. 2 tbsp of Apricot Jam.
- Guidelines. 2 of Chicken Breast.
- Guidelines. 100 g of Grated Cheese.
Coronation chicken is traditionally a cold dish, often made with leftover chicken in a mayonnaise based dressing. The most common ingredients in such dressing alongside the mayo, is curry powder and some sort of fruity aspect, such as mango or sultanas. Coronation chicken is an all-time classic and family favourite. Invented for the Coronation banquet of Elizabeth II, it's now a British classic.
Step by step To Make Coronation Chicken in Jacket Potatoe
- Finely chop the red onion and sweat in the olive oil until it is soft.
- Add the garlic & the tomato purée and cook until all is mixed together..
- Add the curry powder and cook for further 5 minutes, cook slowly so the curry powder does not burn and taste bitter..
- Add the Apricot Jam and cook for about 10 minutes until the mix is fairly smooth. It won’t be fully smooth as the onions will give the appearance of it being lumpy. It should be about as thick as custard.
- Heat oven to 220C/200C fan/gas 7. Rub 2 tsp olive oil over the 2 large baking potatoes and put on the top shelf of the oven..
- Bake for 20 mins, then turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft. Cut a cross on top of each potato, squeeze the sides, add 200ml soured cream and your favourite topping..
Invented for the Coronation banquet of Elizabeth II, this recipe was originally called Poilet Reine Elizabeth, but quickly became known as Coronation Chicken. In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Tip: Use half mayonnaise, half crème fraîche for a lower fat version of this recipe. Add a dash of worscestershire sauce for a twang and have it in a sandwich or on a Jacket Spud(large potato baked in the oven in its skin until the skin is crispy and the inside fluffy and.