Coronation chicken recipe Sainsbury`s Magazine

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Add the coriander seeds, cinnamon stick, black peppercorns and sliced ginger. Bring to the boil and simmer for 15-20 minutes until the chicken is cooked. Drain and leave to cool completely. In a large bowl, mix together the remaining ingredients, except the chopped coriander. Season to taste and add more lemon juice if needed.

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In a bowl, mix together the mayonnaise, Greek yogurt, curry powder, cinnamon, salt, pepper, mango chutney, sultanas, and apricots until combined. Add in the chopped chicken and stir to coat the chicken. Place in a serving bowl and top with flaked almonds, then serve as part of a salad or in a sandwich.

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Combine chicken stock and thighs in a medium saucepan and bring to a bare simmer over medium-high heat. Cook until thighs register 165°F (74°C) on an instant-read thermometer, about 6 minutes after achieving a simmer. Remove from heat.

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Instructions. Heat the extra-virgin olive oil in a large frying pan over medium-low heat. Add in the onion, bay leaf and curry powder and gently cook for 2 minutes. Add in the tomato paste, red wine and water and bring to a gentle boil.

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Method. Take a handful of leftover cooked chicken, shredded (or poach 1 small chicken breast in water for 10 minutes, then cool and shred). Mix with equal dollops of mayonnaise and Greek yogurt, a spoonful of mango chutney and a sprinkling of mild curry powder. Season well and stir in some chopped coriander.

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Measure the mayonnaise, sour cream, and honey into a mixing bowl. Stir in the curry powder and, if desired, cayenne to taste. Dice the apricots. Chop the chicken into 1-inch pieces. Gently stir the chicken, apricot, and almonds into the mayonnaise mix. Spoon coronation chicken salad onto bread to make a sandwich if desired.

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Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.

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To make the sauce, heat up the oil in a frying pan set over a low to medium heat. Peel and chop the onion finely, and fry it until golden. Add the curry powder and stir, leave it to cook for 1 minute to allow the flavours to be released. Add the tomato puree and sugar, give it a stir, and pour in the wine and water.

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2. Cook the coronation sauce. In a saucepan, heat the olive oil over medium heat, and add the onions. Cook until fragrant and translucent. Stir in the tomato paste, and cook for an additional minute. Then add the seasonings, wine, water, mango chutney, lemon juice, and bay leaf. Cook until thick, about 5 minutes.

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Measure the mayonnaise, yoghurt, curry paste, mango chutney, lemon juice and salt & pepper into a bowl. Mix well (if the chutney is very chunky, consider briefly blitzing the mixture with a stick blender). Taste and adjust seasoning as necessary. Dice the chicken into small pieces.

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Heat up the water over a medium-high heat until it is gently simmering. Once the pan has reached a gentle simmer, drop the heat to a medium-low heat so that it continues at a low simmer. Poach the.

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Heat the oven to 200°C/180°C fan/gas 6. Mix the butter with the curry powder and a quarter of the chopped coriander. Season well. Ease your fingers under the breast skin of the chicken to loosen it. Work the butter under the skin, then put the chicken in a large roasting tin. Squeeze the lemons over the chicken and put the squeezed halves in.

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Step 2. Shred the chicken and place in a medium bowl. Add the yogurt, mayonnaise, korma paste and chutney, and toss to thoroughly combine. Stir in the toasted almonds, if using. Season lightly.

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How to make Coronation Chicken. 1. Mix the Greek yoghurt and curry powder with the chicken until coated, then roast as per the recipe below. 2. Once cooked and cooled, slice the chicken up and add the rest of the ingredients into a bowl. Mix well.

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Bring it to a boil, reduce the heat, and simmer until the chicken for about 10-15 minutes or until completely cooked through. Drain the chicken and let it cool completely. Chop it into 1/2 inch pieces or smaller if you prefer. Set aside. While the chicken is cooking, prepare the creamy curry sauce.

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Shred the chicken, then chop it fairly finely. Mix together the mayonnaise, Greek yogurt, chutney, curry paste or powder, coriander and seasoning. Then mix in the chopped chicken. Spread the mixture evenly over the slices of bread. Put a few spinach leaves on to 3 of the slices. Sandwich slices together.