A Kentish Coronation Chicken

A Kentish Coronation Chicken

Asked to prepare food for the coronation banquet in 1953, Constance Spry suggested a recipe of cold chicken, curry powder cream sauce and dressing that would become known as Coronation Chicken.

Kent Life challenged Richard Phillips and Thackerays head chef Dan Hatton to devise a 2012 version of the classic dish and this is their very special Coronation Chicken fit to grace any Diamond Jubilee buffet or picnic

INGREDIENTS

1 medium chicken

1 leek

1 onion

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2 carrots

Pinch of peppercorns

5 sprigs of thyme

5 tbsp mild curry powder

1 fresh coconut, chopped

1 mango, chopped 

1 onion, chopped

100ml olive oil

2 apricots, diced

METHOD

Poach chicken for 30 minutes in simmering water with the leek, onion, carrot, peppercorns, bay leaf and thyme. Take off the heat and leave in the water for another 30 minutes.

For the curry dressing, finely chop the onion and sweat down in  the olive oil, add the curry powder and cook for three minutes to release the spice and flavour, add the mango, coconut milk, coconut chunks and apricots.

Cook until all the fruit is soft then blitz in a blender till smooth, pass through a sieve and leave to one side.

Flake the chicken down and mix with the curry dressing, serve with baby gem leaves, diced mango and fresh coconut shavings

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