Recipes for Coronation chicken plsss?!
What is coronation chicken and how to make it!.!.!.Www@FoodAQ@Com
Answers:
Here's the recipe for my Coronation Chicken
Serves: 6 to 8
Ingredients
2 small chickens
1 carrot, cut into chunks
1 bouquet garni
Pinch of salt
3-4 peppercorns
300ml white wine
Rice salad
250g white, long grain rice
200g frozen petits pois
3 tbsp olive oil
1 tbsp white wine vinegar
A pinch of salt
? tsp Dijon mustard
? diced cucumber
20g pack parsley
Cream of Curry Sauce
1 tbsp sunflower oil
? small onion, chopped
1 tbsp mild curry powder
1 heaped tsp tomato purée
100ml red wine
1 bay leaf
Salt and freshly ground pepper
Pinch of sugar
2 slices lemon, plus squeeze of lemon juice
300g mayonnaise
1-2 tbsp apricot jam
50ml double cream, lightly whipped
Method
1!. Put the chickens in a casserole large enough to hold them!. Add the carrot, bouquet garni, salt, peppercorns and wine, and enough water to just cover!. Bring to the boil, cover, reduce to a gentle simmer and poach for 40 minutes or until tender!. Leave to cool in the liquid; this takes some time, so you could even leave them overnight!.
2!. To make the sauce, heat the oil in a saucepan over a medium heat, add the onion and cook gently for 3-4 minutes!. Add the curry powder and cook for 1-2 minutes!. Add the tomato purée, wine, bay leaf and 100ml water!. Bring to the boil, add salt, pepper and sugar to taste, the lemon slices and juice!. Simmer, uncovered, for 5-10 minutes!. Strain and leave to cool!. Remove the lemon slices!.
3!. Add the curry mix to the mayonnaise, a little at a time, then add apricot jam to taste!. Adjust the seasoning!. Stir in 2-3 tbsp of the whipped cream!. Take half the sauce and mix with the remaining whipped cream!.
4!. Joint the chickens, removing the bones with care, and cut the meat into bite-sized pieces!.
5!. Mix the chicken with the creamier half of the curry sauce!. Arrange on a dish and coat with the extra curry sauce!. Serve with a rice salad!.
6!. For the rice salad - rinse 250g white, long grain rice, place in a pan, cover with cold water, add 1 tsp salt and bring to the boil!. Cook for 5 minutes, then add 200g frozen petits pois and cook for 5 minutes more!. Drain in a colander and refresh under cold water!. Leave to cool fully!. Meanwhile, whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, ? tsp Dijon mustard and some seasoning!. Tip the rice and peas into a bowl, stir in ? diced cucumber, a 20g pack parsley, chopped, and the dressing!. Serve!.Www@FoodAQ@Com
Serves: 6 to 8
Ingredients
2 small chickens
1 carrot, cut into chunks
1 bouquet garni
Pinch of salt
3-4 peppercorns
300ml white wine
Rice salad
250g white, long grain rice
200g frozen petits pois
3 tbsp olive oil
1 tbsp white wine vinegar
A pinch of salt
? tsp Dijon mustard
? diced cucumber
20g pack parsley
Cream of Curry Sauce
1 tbsp sunflower oil
? small onion, chopped
1 tbsp mild curry powder
1 heaped tsp tomato purée
100ml red wine
1 bay leaf
Salt and freshly ground pepper
Pinch of sugar
2 slices lemon, plus squeeze of lemon juice
300g mayonnaise
1-2 tbsp apricot jam
50ml double cream, lightly whipped
Method
1!. Put the chickens in a casserole large enough to hold them!. Add the carrot, bouquet garni, salt, peppercorns and wine, and enough water to just cover!. Bring to the boil, cover, reduce to a gentle simmer and poach for 40 minutes or until tender!. Leave to cool in the liquid; this takes some time, so you could even leave them overnight!.
2!. To make the sauce, heat the oil in a saucepan over a medium heat, add the onion and cook gently for 3-4 minutes!. Add the curry powder and cook for 1-2 minutes!. Add the tomato purée, wine, bay leaf and 100ml water!. Bring to the boil, add salt, pepper and sugar to taste, the lemon slices and juice!. Simmer, uncovered, for 5-10 minutes!. Strain and leave to cool!. Remove the lemon slices!.
3!. Add the curry mix to the mayonnaise, a little at a time, then add apricot jam to taste!. Adjust the seasoning!. Stir in 2-3 tbsp of the whipped cream!. Take half the sauce and mix with the remaining whipped cream!.
4!. Joint the chickens, removing the bones with care, and cut the meat into bite-sized pieces!.
5!. Mix the chicken with the creamier half of the curry sauce!. Arrange on a dish and coat with the extra curry sauce!. Serve with a rice salad!.
6!. For the rice salad - rinse 250g white, long grain rice, place in a pan, cover with cold water, add 1 tsp salt and bring to the boil!. Cook for 5 minutes, then add 200g frozen petits pois and cook for 5 minutes more!. Drain in a colander and refresh under cold water!. Leave to cool fully!. Meanwhile, whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, ? tsp Dijon mustard and some seasoning!. Tip the rice and peas into a bowl, stir in ? diced cucumber, a 20g pack parsley, chopped, and the dressing!. Serve!.Www@FoodAQ@Com
"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!."
INGREDIENTS
6 skinless, boneless chicken breast halves
1/3 cup sultana raisins
1 (1 pound) large mango, peeled, thinly sliced
2/3 cup mayonnaise
1 teaspoon mild curry powder
1 tablespoon mango chutney
1 teaspoon fresh lemon juice
1 pinch salt and ground black pepper
3/4 cup toasted cashews
DIRECTIONS
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!.Www@FoodAQ@Com
INGREDIENTS
6 skinless, boneless chicken breast halves
1/3 cup sultana raisins
1 (1 pound) large mango, peeled, thinly sliced
2/3 cup mayonnaise
1 teaspoon mild curry powder
1 tablespoon mango chutney
1 teaspoon fresh lemon juice
1 pinch salt and ground black pepper
3/4 cup toasted cashews
DIRECTIONS
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!.Www@FoodAQ@Com
Coronation chicken is a combination of precooked cold chicken meat, herbs and spices, and a creamy mayonnaise-based sauce,[1] generally used to fill sandwiches and rolls in the United Kingdom!. Normally a bright yellow colour, coronation chicken is traditionally flavoured with curry powder or sauce, although today more sophisticated versions of the recipe are often made using fresh herbs and spices, and with new ingredients such as almonds, raisins, and crème fra?che!. The original dish was created with simple curry powder as fresh curry spices were almost unobtainable in post-war Britain!.
http://en!.wikipedia!.org/wiki/Coronation_!.!.!.
*Coronation chicken
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
*Coronation Chicken II
http://www!.bbc!.co!.uk/nottingham/features!.!.!.
*Classic Coronation Chicken
The famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953!.
1 x 5 lb (2!.3 kg) Chicken, poached
1 tbsp Vegetable Oil
1 Small Onion
1 tbsp Curry Paste
1 tbsp Tomato Puree
4 fl oz (100 ml) Red wine
1 Bay Leaf
Juice from 1/2 Lemon
4 Canned Apricot Halves
1/2 pint (300 ml) Mayonnaise
4 fl oz (100 ml) Whipping Cream
Salt & Pepper
Watercress to garnish
Remove the skin from the Chicken and cut into small pieces!. Place under the grill and cook until golden brown!. Allow to cool!.
Meanwhile, finely chop the Onion!. Heat up the Vegetable Oil in a small saucepan and add the Onion!. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent!. Add to this the Curry Paste, Tomato Puree, Red Wine, Bay Leaf and the Lemon juice!.
Lower the heat and simmer uncovered for about 10 minutes until reduced!. Strain the contents and leave to sauce to cool!.
Finely chop the Apricot Halves and puree them through a sieve or with a blender!. Place into a bowl and mix in the Mayonnaise!. Add the cooled down sauce and mix well!. Whip the Cream to stiff peaks and fold this also into the mixture!. Season with Salt & Pepper and if necessary add a little extra Lemon Juice!.
Finally, fold in the grilled Chicken pieces coating them with the mixture well!.
Garnish with Watercress and serve!.
Serves 8 as a Salad!.
*Coronation chicken
http://www!.timesonline!.co!.uk/tol/life_an!.!.!.
http://www!.cooks!.com/rec/search/0,1-00,c!.!.!.
ENJOY :-)Www@FoodAQ@Com
http://en!.wikipedia!.org/wiki/Coronation_!.!.!.
*Coronation chicken
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
*Coronation Chicken II
http://www!.bbc!.co!.uk/nottingham/features!.!.!.
*Classic Coronation Chicken
The famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953!.
1 x 5 lb (2!.3 kg) Chicken, poached
1 tbsp Vegetable Oil
1 Small Onion
1 tbsp Curry Paste
1 tbsp Tomato Puree
4 fl oz (100 ml) Red wine
1 Bay Leaf
Juice from 1/2 Lemon
4 Canned Apricot Halves
1/2 pint (300 ml) Mayonnaise
4 fl oz (100 ml) Whipping Cream
Salt & Pepper
Watercress to garnish
Remove the skin from the Chicken and cut into small pieces!. Place under the grill and cook until golden brown!. Allow to cool!.
Meanwhile, finely chop the Onion!. Heat up the Vegetable Oil in a small saucepan and add the Onion!. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent!. Add to this the Curry Paste, Tomato Puree, Red Wine, Bay Leaf and the Lemon juice!.
Lower the heat and simmer uncovered for about 10 minutes until reduced!. Strain the contents and leave to sauce to cool!.
Finely chop the Apricot Halves and puree them through a sieve or with a blender!. Place into a bowl and mix in the Mayonnaise!. Add the cooled down sauce and mix well!. Whip the Cream to stiff peaks and fold this also into the mixture!. Season with Salt & Pepper and if necessary add a little extra Lemon Juice!.
Finally, fold in the grilled Chicken pieces coating them with the mixture well!.
Garnish with Watercress and serve!.
Serves 8 as a Salad!.
*Coronation chicken
http://www!.timesonline!.co!.uk/tol/life_an!.!.!.
http://www!.cooks!.com/rec/search/0,1-00,c!.!.!.
ENJOY :-)Www@FoodAQ@Com