Step into the world of culinary royalty with the iconic Coronation Chicken recipe, a timeless dish that has captivated taste buds for decades. Originating in the year of Queen Elizabeth II’s coronation in 1953, this regal creation has stood the test of time and continues to reign supreme on dining tables today, even in the year 2023.
Coronation Chicken is a harmonious blend of succulent chicken, aromatic spices, and luscious creamy sauce. It embodies the essence of British cuisine, showcasing the perfect balance of flavors and textures. The dish is a true celebration of history and tradition, honoring the coronation of Queen Elizabeth II and paying homage to the culinary heritage of the United Kingdom.
In this introduction, we invite you to explore the enchanting journey of creating your own Coronation Chicken masterpiece. From tenderly cooked chicken to the exquisite combination of spices, each step unveils the secrets behind this beloved recipe. Whether you’re a seasoned chef or a passionate home cook, this dish offers a royal experience that is both comforting and indulgent.
I’ve halloumi-fied my mum’s Coronation Chicken recipe from the 1980’s!!
Golden crispy halloumi, rocket leaves, cashew nuts and sultanas, all in a creme fraiche, apricot jam and curry powder sauce…I am completely in love with this dish!
You can have it as a side salad, or as we like it, on toasted ciabatta rolls.
I’ve written up the recipe below – I would love to know if you’re going to make this! A x
*This is a recipe I created for my mum last year*
Coronation Chicken recipe (Image taken from internet for the convernience)
85g unsalted cashews roughly crushed
75g sultanas
50g mayonnaise
250g crème fraîche
1 tbsp milk
1 tbsp lemon juice
2 x 250g blocks of halloumi
2 tbsp apricot jam
1 tbsp curry powder
1 onion finely chopped
20g fresh rocket leaves
Salt and pepper
Place the sultanas in a bowl. Cover them in hot water and leave for 10 minutes.Drain and set aside.
Roughly crush the cashews with a rolling pin and set aside.
Cut both halloumi blocks in half down the long side, to give you 4 blocks of half the original thickness.
Heat a drizzle of oil in a large, non-stick frying pan. Fry the halloumi for around 5 minutes on a medium heat, turning over regularly until golden brown and crisp on both sides.
Place the halloumi on a chopping board. Use a heavy knife to cut the halloumi into smallish pieces, so it resembles shredded chicken. Set the halloumi aside.
Fry the onion in a little oil for 5 minutes on a medium heat until soft. Stir in the apricot jam for the last minute. Stir until it dissolves and coats the onion.
Mix the mayonnaise and crème fraiche together in a bowl. Add the onions and melted jam, milk, lemon juice, curry powder and season with salt and pepper. Stir until you have a smooth sauce.
Place the halloumi, rocket, sultanas and cashews in a serving bowl. Use your hands to mix, until all the ingredients are combined.
Pour over the sauce and stir until coated.
Finish with chopped parsley, a few crushed cashews and some ground pepper.
