CORONATION CHICKEN SCONES
What could be more British than this scone and coronation chicken combo? Ideal for a summer party or picnic
Provided by Cassie Best
Categories Buffet, Snack
Time 37m
Yield makes 12
Number Of Ingredients 16
Steps:
- First, make the scones. Line a baking tray with baking parchment and heat oven to 220C/200C fan/ gas 7. Put the flour and baking powder in a large bowl, add 1 /4 tsp salt and mix well. Tip in the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and nigella seeds, and use a cutlery knife to mix the ingredients together until they clump into a soft dough.
- Tip onto your work surface and knead briefly to incorporate any crumbs. Flour the surface well and roll the dough out to a thickness of about 1.5cm. Use a 7cm biscuit cutter to stamp out 12 circles - you may need to combine the scraps back together and re-roll to make all 12. Arrange over the baking trays, brush the tops with a little beaten egg and bake for 10-12 mins or until golden brown. Set aside to cool while you prepare the filling.
- Mix the chicken, chutney, curry powder, yogurt, mayo, herbs, lemon juice and some seasoning in a bowl. Chill until you're ready to assemble.
- To serve, split the scones and make sandwiches with the coronation chicken, cucumber and red onion. Fix the scones together with a skewer, if you like.
Nutrition Facts : Calories 285 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
CORONATION CHICKEN
A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth's coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory and has a hint of spice - and perfect to serve over lettuce or between bread for a satisfying sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
- Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
- For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
- Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
- To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.
EASY CORONATION CHICKEN
Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast
Provided by joannasimpson
Categories Side dish
Time 5m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
- Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.
Nutrition Facts : Calories 463 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE
This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for this recipe, however, a whole cooked chicken works very well; don't forget to remove the skin and check for bones first. This recipe is based on the Coronation Chicken recipe in: The Constance Spry Cookery Book by Constance Spry & Rosemary Hulme (1956).
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the skin and any bones from the chicken and cut into small pieces.
- Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
- Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
- Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
- Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
- Place the pureed apricots into a bowl and mix in the mayonnaise.
- Add the onion sauce and apricot jam and mix well.
- Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
- Season with salt & pepper and if necessary add a little extra Lemon Juice.
- Finally, fold in the chicken pieces coating them with the mixture well.
- Garnish with watercress and serve.
- Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.
CORONATION CHICKEN
A creamy chicken and mango dish with a spicy curried mayonnaise dressing, is something fresh and different that always brings interest and recipe requests. Served cold with a crisp garden or rice salad. This also makes a wonderful sandwich filling.
Provided by CZARDAS
Categories Salad
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips.
- In a large bowl, stir together chicken strips, raisins, and half of the mango.
- In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in half the nuts. Transfer to a platter, and garnish with remaining mango strips and cashews.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 27.9 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 5.2 g, Sodium 301.6 mg, Sugar 18.8 g
CORONATION CHICKEN TO DIE FOR.
This is one of my most requested recipe's. I always serve it at buffets (I wouldn't dare not) and it is always the first to go. This is an extremely simple version and anyone can make it.
Provided by Kazd Davis
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in saucepan, add the chopped onion, cover and saute gently for 5 minutes until the onion is soft but not brown.
- Stir in the curry powder and cook for another two minutes, this will help bring out the flavour.
- Add the stock, tomato puree, lemon juice and chutney.
- Stir until bubbling, then cook for 5 minutes and the mixture reduces and thickens.
- Allow to cool for half an hour or so, then stir in the mayonnaise and cream.
- Add chicken (which should be chopped into reasonable sized chunks) and mix throughly.
- Serve over cold rice.
- Excellent buffet dish.
- Enjoy.
More about "coronation chicken scones recipes"
PERFECT CORONATION CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
CORONATION CHICKEN - WIKIPEDIA
From en.wikipedia.org
THE BEST CORONATION CHICKEN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
HOW TO COOK PERFECT CORONATION CHICKEN | FOOD | THE …
From theguardian.com
QUICK CORONATION CHICKEN SANDWICH RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
TASTE TEST: I MADE QUEEN ELIZABETH'S CORONATION CHICKEN RECIPE
From insider.com
Author Lauren Edmonds
JUBILEE PICNIC RECIPE IDEAS - CORONATION CHICKEN SCONES | EASTERN …
From edp24.co.uk
Author Charlotte Smith-Jarvis
EASY CORONATION CHICKEN SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
CORONATION CHICKEN HISTORY & ORIGIN | LE CORDON BLEU LONDON
From cordonbleu.edu
PERFECT CORONATION CHICKEN RECIPE FOR QUEEN'S PLATINUM JUBILEE
From mirror.co.uk
POACHED CHICKEN WITH CORONATION SAUCE RECIPE - BBC FOOD
From bbc.co.uk
FELICITY CLOAKE'S MASTERCLASS | FOOD | THE GUARDIAN
From theguardian.com
CORONATION CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
CORONATION CHICKEN RECIPES | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
PERFECT PLATINUM JUBILEE STREET PARTY RECIPES, FROM MARY BERRY'S ...
From countrylife.co.uk
20+ OF THE BEST RECIPES FOR A KING CHARLES CORONATION PARTY
From goodhousekeeping.com
CORONATION CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CORONATION CHICKEN HISTORICAL RECIPE | HOW TO MAKE IT | HISTORYEXTRA
From historyextra.com
CORONATION CHICKEN PIES RECIPE - MSN
From msn.com
WHAT IS CORONATION CHICKEN? | FN DISH - FOOD NETWORK
From foodnetwork.com
ROYAL RECIPE: QUEEN’S ORIGINAL CORONATION CHICKEN DOESN’T HAVE …
From express.co.uk
CORONATION CHICKEN - RECIPES - HAIRY BIKERS
From hairybikers.com
CORONATION CHICKEN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CORONATION CHICKEN SANDWICH - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
CORONATION CHICKEN RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
AFTERNOON TEA SANDWICH FILLING IDEAS | KENT TEA & COFFEE CO
From tea-and-coffee.com
THESE ARE THE BEST CELEBRITY RECIPES FOR PLATINUM JUBILEE ... - METRO
From metro.co.uk
HOW TO MAKE A CHICKEN DISH FIT FOR A QUEEN | INSIDE EDITION
From insideedition.com
WHAT IS CORONATION CHICKEN? - ALLRECIPES
From allrecipes.com
EASY CORONATION CHICKEN - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
RECIPE: MAKE OUR CORONATION CHICKEN SCONES - EAST ANGLIAN DAILY …
From eadt.co.uk
CORONATION CHICKEN SANDWICHES - THE WASHINGTON POST
From washingtonpost.com
CORONATION CHICKEN SANDWICH - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
LITTLE CORONATION CHICKEN PIES - LAVENDER AND LOVAGE
From lavenderandlovage.com
CORONATION CHICKEN - A SAUCY KITCHEN
From asaucykitchen.com
QUEEN'S DIAMOND JUBILEE: ROYAL RECIPES - THE TELEGRAPH
From telegraph.co.uk
BRITISH BITES: CORONATION CHICKEN - SERIOUS EATS
From seriouseats.com
CORONATION CHICKEN RECIPE – HOW TO MAKE CORONATION CHICKEN
From goodhousekeeping.com
CORONATION CHICKEN SANDWICHES - THE TELEGRAPH
From telegraph.co.uk
CORONATION CHICKEN | TRADITIONAL CHICKEN DISH FROM ENGLAND, …
From tasteatlas.com
You'll also love