In a just a few week’s time we will be celebrating the Queen’s Diamond Jubilee. What better time to share our recipe for the ultimate celebration food – Coronation Chicken. Here’s our take on the classic with a simple and delicious Coronation sauce paste and toasted flaked coconut. Available in store now and as part of our Diamond Jubilee street party menu.
Coronation sauce paste:
- 3tbs good quality medium curry powder
- 5cm piece fresh ginger
- 1 bunch fresh coriander
- 150g passata
- 1tbs vegetable oil
- 1tsp sugar
- Salt and pepper to taste
Salad components:
- Medium free range chicken
- 200g Camargue red rice
- 4 heads little gem lettuce
- 1 red pepper
- 1 yellow pepper
- 100g shallots
- 150g dark raisins
- 175ml apple juice
- 50g toasted flaked coconut
- 150g Greek yogurt
- 150g Mayonnaise
- 1 x quantity Coronation sauce paste
- Juice of half a lemon
- Salt and pepper to taste
Serve 4-6
Method:
- To make the Coronation sauce mix, blitz together the curry powder, fresh ginger and ¾ of the fresh coriander (roughly chopped including the stalks), the sugar and passata to make a paste.
- Cook the spice paste in the oil for 10mins uncovered until there is no raw taste left and you have a dark flavoursome cooked paste. Set aside to cool.
- Season the chicken inside and out and roast in the oven for an hour or until the juices from the thickest part of the leg run clear when pierced with a skewer.
- Once cool enough to handle, shred the chicken to bite sized pieces and then set aside and allow to cool fully.
- Cook the red rice on a gentle simmer in salted water, drain and set aside to cool.
- Heat the apple juice and once boiling add the raisins and allow them to plump up and absorb the juice. Allow to cool.
- Very finely slice the shallot and separate into rings.
- Finely chop the red and yellow peppers into a small square dice and set aside.
- Break the baby gem apart, rinse and dry.
- To make the salad dressing, mix the yogurt, mayonnaise and the Coronation paste till you have a smooth dressing.
- Gently coat the shredded chicken with the Coronation dressing adding a squeeze of lemon at the same time.
- Start to layer the salad, beginning with the baby gem, red rice, chicken, peppers, shallots, raisins, the remaining fresh coriander and the toasted flaked almonds.














