{"id":1119,"date":"2012-02-17T22:19:26","date_gmt":"2012-02-18T03:19:26","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/?p=1119"},"modified":"2012-02-17T22:19:26","modified_gmt":"2012-02-18T03:19:26","slug":"coronation-chicken","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/coronation-chicken\/","title":{"rendered":"Coronation Chicken–A Sandwich Fixing Fit for a Queen"},"content":{"rendered":"
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Depending on the quality and amount of curry used, the color of coronation chicken can range from acid yellow to subtle ochre. I like to think mine is the latter<\/p><\/div>\n

Coronation chicken<\/a> isn\u2019t so well known in these parts (i.e. the U.S.) but in the U.K., this dish has a fabled history.<\/p>\n

A humble dish with a regal name, coronation chicken was invented by Rosemary Hume, the founder of Le Cordon Bleu, joining the ranks of its Anglo-Indian<\/a> brethren, chicken tikka masala and mulligatawny soup. It\u2019s basically chicken salad’s gussied up little sister–shredded chicken dressed with a curry- and chutney-spiked mayo and studded with raisins–served over basmati rice or between bread.<\/p>\n

According to this Guardian Newspaper article<\/a> (where you can also read more about its provenance and permutations), coronation chicken was originally called poulet reine<\/em> Elizabeth (Queen Elizabeth chicken). And since Queen Elizabeth II<\/a>\u00a0celebrates her Diamond Jubilee this year (she ascended the throne 60 years ago on February 6th, and her coronation took place June 2, 1953), why not pay tribute to my colonial heritage?<\/p>\n

And besides, I had leftover chicken, curry powder, and preserves just waiting to be used up. Operation \u201cCook Down My Kitchen\u201d<\/a>\u00a0cracks on!<\/p>\n

Do you have a favorite way with coronation chicken?<\/p>\n

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Coronation Chicken<\/strong><\/span><\/p>\n

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I first discovered Coronation Chicken when I was living in England. A friend ordered a coronation chicken sandwich for lunch one day. (This was one dish that didn\u2019t quite catch on in the colonies, at least not Singapore). I wasn\u2019t enticed by the turmeric yellow-tinged chicken but she coaxed me into having a bite and I\u2019m glad she did! That first bite was an intriguing m\u00e9lange of tender chicken, spicy curry, and sweet raisins. I\u2019ve had many versions since then, not always tasty and often not pretty. I came up with a dressing that wasn\u2019t too sweet, doing away with the requisite raisins\/dried apricots of many recipes, and cut the greasy mayo with the lighter texture of yogurt. Plus, I added some celery (another refrigerator legacy!) for a nice crunch. The result–a light and bright filling I enjoyed sandwiched between hearty slices of herb bread.<\/p>\n

Time: 15 minutes<\/p>\n

Makes: 4 appetizer servings, or enough filling for 2 to 3 sandwiches<\/p>\n

2 cups shredded cooked chicken (about 4 drumsticks or 3 breasts worth)
\n2 stalks celery hearts, finely chopped (about 2 tablespoons)
\n1 teaspoon curry powder
\n1 1\/2 teaspoon preserves (I used a tropical mix but try apricot) or mango chutney
\n2 tablespoons yogurt (whole milk or lowfat is fine)
\n2 tablespoons mayonnaise
\nA few squirts of lemon juice
\nSalt and pepper<\/p>\n

Place the chicken and celery in a medium bowl.<\/p>\n

In a small cast iron skillet, toast the curry powder until fragrant, about 4 to 5 minutes.<\/p>\n

Combine the curry powder, chutney, yogurt, mayo, and lemon juice in a small bowl and mix thoroughly.<\/p>\n

Fold the curry dressing into the chicken until the chicken is well coated. Season with salt and pepper to taste. Let sit for at least an hour in the fridge to allow the flavors to meld. Serve the chicken on a bed of lettuce leaves or between slices of freshly baked bread.<\/p>\n

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