Coronation Chicken is a favorite recipe of mine and it is essentially a curried chicken salad. The recipe was created by Constance Spry and Rosemary Hume who were preparing the banquet for the coronation of Queen Elizabeth II in 1953. Adding my own twist to this recipe I’ll be adding some local flavor to my coronation chicken using select herbs, spices and aromatics.
Coronation Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 8 tbsp all purpose seasoning
- 2 tbsp fresh ginger minced
- 6 cloves garlic minced
- 1/4 cup green seasoning
- 1/2 cup black olives chopped
- 1/4 cup chopped celery leaves
- 2 tbsp curry powder
- 1 tbsp smoked paprika
- 2 tbsp chili flakes
- 3 tbsp fresh thyme
- 1/2 cup mayonnaise
- 4 tbsp olive oil
- 1 cup water
- salt & black pepper to taste
Method:
- Season chicken breasts with all purpose seasoning on both sides
- Add oil to a pan on high heat
- Sear chicken breasts for 4 minutes
- Flip chicken breasts then add fresh ginger
- Add fresh garlic leaving behind one tablespoon to be added later
- Add green seasoning and water, season with salt to taste
- Cover and allow to simmer for 10 minutes
- Flip chicken and allow to cook for an additional 2 minutes
- Remove chicken from pan then shred using two forks
- Return shredded chicken to pan and toss in remaining broth (turn heat back on if the mixture is too wet)
- Add chicken to a bowl and allow to cool to room temperauture
- Add fresh thyme, remaining garlic, olives, celery, curry powder, paprika, chili flakes and mayonnaise
- Toss then taste for salt, adjust to suit
- Serve & Enjoy
