Coronation Chicken

Only because we did so I guessed😄

I might just do a salad and chips with cold chicken.

I’d never made Coronation Chicken till this weekend and as it was just part of a big buffet I opted for a very quick and easy recipe that got good reviews online.

www.bbcgoodfood.com/recipes/easy-coronation-chicken/amp

I made one bowl with free-range chicken and one with What the Cluck veggie alternative, and used plant-based Greek yoghurt in one instead of mayo so that everyone at the lunch could try one or the other.

It was the easiest and quickest thing on the buffet, but went down well with everyone. And tasted even better as leftovers the next day.

And yes, I fully appreciate that I’m lucky to be able to buy free-range - we don’t eat much meat though so this offsets the extra cost. Price wise it was on a par with the veggie version anyway (I’m sure other plant based alternatives are available).

When it comes to cost, I’m just grateful that I don’t normally have to shell out for the expensive dairy- and gluten- free products. I can’t imagine how people on limited budgets manage in that situation. .

From: Democratizing Luxury and the Contentious 'Invention of the Technological Chicken' in Britain. Author: Andrew Godley (2007).

"In 1950 poultry was a rare luxury in Britain, only one per cent of the total meat consumption. But over the next thirty years chicken consumption grew at the remarkable (compound) rate of 10 per cent per annum, while the overall consumption of meat remained stagnant from the 1950s to the 1980s".

This means that at the time, for ordinary people CC really was something special and celebratory.

Whitewavemark2

I’m still waiting for a good recipe. 😄😄

Google it I did, never heard of Constance Spry.
Turned out lovely.

I don’t buy pork, I helped out on a pig farm in my early teens. The pigs had shelter alongside open fields. Lovely animals, I find the way they’re ‘farmed’ distressing

Iam64. Well said. Pigs are very sensitive, intelligent animals and suffer the most appalling treatment.

I have made a healthy version for years and there are always clean plates! I poach the chicken breasts in water with a couple of bay leaves and 6 peppercorns. Takes 20 mins. Leave to cool.

Meantime mix 3 tablespoons fat free greek yoghourt with 3 tbspns light mayo and a few teaspns curry powder. Add 3 tbspns mango chutney. Chop up some fresh mint and add to mix with some fresh pomegranate seeds.

Dice the chicken, and add to mixture. Sprinkle some flaked almonds on top and add a few more pomegranate seeds for colour.

Dead easy and the pom seeds and flaked almonds just finish it off. This serves 4-5. I usually make a big salad with this and some naan bread.

Blondiescot:

'they have to settle for what they can afford' - what a weird argument for supporting animal cruelty - when anyone can afford to be vegan!

tickingbird Constance Spry was probably before your time. I certainly remember her from the 1950s. She ran a cookery and floristry college and was better known for floristry than cooking. She worked with Rosemary Hume, who was a cook to develop this recipe. www.theguardian.com/food/2018/nov/02/prue-leith-on-constance-spry-the-cooks-coo]]k

instead of raisins, we chop up dried apricots and it's much nicer

Hetty58

Blondiescot:

'they have to settle for what they can afford' - what a weird argument for supporting animal cruelty - when anyone can afford to be vegan!

I'm not supporting animal cruelty - maybe anyone can afford to be vegan, but not everyone chooses to do so, and that is their right. Maybe in your ideal world, everyone would be - but I'm talking about practical, real life situations where someone is in the supermarket buying chicken for their family dinner and can't afford to splash out on the organic, free-range one.
We do eat vegetarian and sometimes even vegan meals some of the time, and when we do eat meat, we do try to choose higher welfare wherever possible, but I know we are in the fortunate position to be able to do so. We're lucky enough to have a couple of places very near us which keep proper, free range roaming chickens and we buy all our eggs from them, cheaper than supermarket eggs. Not everyone is so lucky.

LtEve

I use mayonnaise, vindaloo curry paste to taste, mango chutney and a little lemon juice. It’s always been well received and was first to go at cricket teas.

I make a sort of side dip for cold chicken - mayonnaise, curry powder, mango chutney and a little lemon juice - that was out of my head, to liven up cold chicken - I had no idea it was so close to the Coronation Chicken recipe.

I did once see C. Chicken at a wedding buffet, but the chicken was swimming in so much mayonnaise, I wasn’t tempted to try it.

Hetty58

Even the carnivores in our family don't eat chicken. Those poor unnatural creatures, bred to grow so fast that their legs collapse. A short life full of pain - with many not surviving even those 42 days.

Yes Hetty I agree, I just can't eat it as the way it is reared is quite inhumane and disgusting. Same for eggs that aren't organic free range.

I used to buy the occasional organic chicken from Waitrose but a small/medium sized one is now around £17!! 1.5kg.

So no chicken here!

But you could make the recipe with tofu, paneer or raw button mushrooms . It's the curry in the mayonnaise that makes it ... and I would add saltanas and some peanuts to it. Also perhaps some dried apricots.

Anyone see the Coronation Chicken on the news.

She looked lovely with her crown😄😄

M&S make a very adequate sauce in a bottle.
Add 2/3 cooked chicken breasts and a large handful of raisins and leave to “mature for about 30 mind.
Alternative additions are finely chopped red skinned apples and salted peanuts for crunch.
Very nice for very little effort.

Minutes of course not mind.

www.bbcgoodfood.com/recipes/easy-coronation-chicken/amp

www.thepetitecook.com/coronation-chicken/

www.deliciousmagazine.co.uk/recipes/the-best-coronation-chicken/

The reason I have never made Coronation Chicken is the curry powder which I never use for curry. Isn't it a bit 'obvious'?

.

I realise that but, we know more about cooking now.

Philippa111, yes, coronation tofu would be good, I think, made with vegan mayonnaise and the usual spices.

kittylester

The reason I have never made Coronation Chicken is the curry powder which I never use for curry. Isn't it a bit 'obvious'?

Not at all. It’s only a couple of teaspoons. The mango chutney I add gives a lot of spicy flavour. On odd occasions I have used fresh chopped mango but the chutney is actually better.

www.deliaonline.com/recipes/type-of-dish/salad-recipes/curried-chicken-salad

I use this easy recipe but omit the raisins, using any of the Pataks curry paste I have to hand.

It is loved by adults and children alike.

I have a recipe book my mother bought when we lived in Malaya (before Malysia). It uses curry powder in recipes and the man in the market used to assemble curry powder for each customer's tastes.

Here's the best Coronation chicken:

www.bbc.co.uk/news/uk-england-gloucestershire-65517284

For some reason, I can't post a picture