Classic Coronation chicken

Name: Classic Coronation chicken | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 4 Asda Extra Special Corn Fed Chicken Breast Fillets; 600ml chicken stock (made with 1 stock cube); 50g flaked almonds; 2 tsp sunflower oil; 2 level tsp Asda Medium Curry Powder; 200ml pot Asda Extra Special French Crème fraîche d'lsigny; 200g pot Asda Greek Style Yogurt; 150g Asda Extra Special Mango, Apple and Ginger Chutney; 1 level tsp tomato purée; 20 red grapes, halved; Chopped fresh coriander, plus a few extra leaves to garnish

This is a classic summer buffet dish invented in 1953 for the Queen’s coronation. It’s delicious with a green salad and new potatoes. Leftovers make a tasty sandwich filling.

By Asda Good Living,21st September 2015

(2 votes)

Cook: 45 Mins

Serves: 4

Price: £2.95 per serving

Nutritional Information

Each 534g serving contains

Energy
2996kj
716kcal

36%

Fat
37g

High
53%

Saturates
18.4g

Med
92%

Sugars
24.4g

High
27%

Salt
1g

Med
17%

of your reference intake.
Typical energy values per 100g:
561kj/134kcal

Ingredients

4 Asda Extra Special Corn Fed Chicken Breast Fillets

600ml chicken stock (made with 1 stock cube)

50g flaked almonds

2 tsp sunflower oil

2 level tsp Asda Medium Curry Powder

200ml pot Asda Extra Special French Crème fraîche d'lsigny

200g pot Asda Greek Style Yogurt

150g Asda Extra Special Mango, Apple and Ginger Chutney

1 level tsp tomato purée

20 red grapes, halved

Chopped fresh coriander, plus a few extra leaves to garnish

Method

Put the chicken breasts in a pan and cover with the stock. Bring to a simmer, then turn the heat right down so the stock bubbles occasionally. Cover the pan with a lid and poach for 25 minutes. Remove the chicken from the pan and leave to cool.

Meanwhile, cook the almonds in a dry frying pan, over a medium heat, stirring and turning until golden brown. This will only take 1-2 minutes, so watch them all the time. Tip onto a plate and set aside.

Put the oil and curry powder in a small pan and cook over a low heat for 1-2 minutes, stirring all the time. Transfer to a bowl, making sure you get all the mixture out of the pan, and leave until cold. Add the crème fraîche, yogurt, chutney and tomato purée, then season to taste. Stir to combine.

When the chicken has cooled down, remove and discard the skin. Shred or cut into bite-sized pieces, then stir through the sauce.

Mix the red grapes, coriander and all but 1 tsp of the almonds. Garnish with coriander and almonds.