Hairy Bikers Coronation Chicken Recipe
If you are looking for a royal treat, you have come to the right place. This Hairy Bikers Coronation Chicken Recipe is the ultimate crowd-pleaser for any lunch or party.
Ingredients
- 500 g cooked chicken breast shredded or cubed
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 1 tbsp mild curry powder
- 1 tsp tomato purée
- 100 ml red wine or chicken stock
- 2 tbsp mango chutney
- 150 ml good quality mayonnaise
- 75 ml Greek yogurt or crème fraîche
- 1 tbsp lemon juice
- 50 g dried apricots finely chopped
- 1 tbsp flaked almonds toasted
- Fresh cilantro chopped for garnish
- Salt and black pepper to taste
Instructions
Sauté the Onion
- Heat the oil in a small pan over medium heat. Add the chopped onion and cook gently. You want them to be soft and clear. This takes about five minutes. Do not let them turn brown or crispy.
Toast the Spices
- Add the curry powder to the soft onions. Stir it well for about one minute. This wakes up the spices and removes the raw taste. Your kitchen will start to smell amazing right now.
Simmer the Sauce Base
- Stir in the tomato purée and the red wine or stock. Let the liquid bubble and reduce by half. This creates a thick, flavorful paste. Remove the pan from the heat and let it cool.
Mix the Creamy Base
- In a large bowl, whisk the mayonnaise and Greek yogurt together. Add the cooled onion mixture and the mango chutney. Stir until the sauce is a beautiful golden color. Add the lemon juice.
Combine the Fruit
- Fold in the chopped dried apricots. These little bits of fruit add a lovely chew and sweetness. It balances the spice of the curry powder perfectly. Make sure they are spread out evenly.
Add the Chicken
- Put your cooked chicken pieces into the bowl. Use a large spoon to coat every piece in the sauce. The chicken should be completely covered. Season with a little salt and pepper here.
Garnish and Chill
- Scatter the toasted flaked almonds over the top. Add a handful of fresh cilantro for a pop of green. Put the bowl in the fridge for an hour. This lets the flavors meld.
Notes
1. Sauté the Onion
Heat the oil in a small pan over medium heat. Add the chopped onion and cook gently. You want them to be soft and clear. This takes about five minutes. Do not let them turn brown or crispy.2. Toast the Spices
Add the curry powder to the soft onions. Stir it well for about one minute. This wakes up the spices and removes the raw taste. Your kitchen will start to smell amazing right now.3. Simmer the Sauce Base
Stir in the tomato purée and the red wine or stock. Let the liquid bubble and reduce by half. This creates a thick, flavorful paste. Remove the pan from the heat and let it cool.4. Mix the Creamy Base
In a large bowl, whisk the mayonnaise and Greek yogurt together. Add the cooled onion mixture and the mango chutney. Stir until the sauce is a beautiful golden color. Add the lemon juice.5. Combine the Fruit
Fold in the chopped dried apricots. These little bits of fruit add a lovely chew and sweetness. It balances the spice of the curry powder perfectly. Make sure they are spread out evenly.6. Add the Chicken
Put your cooked chicken pieces into the bowl. Use a large spoon to coat every piece in the sauce. The chicken should be completely covered. Season with a little salt and pepper here.7. Garnish and Chill
Scatter the toasted flaked almonds over the top. Add a handful of fresh cilantro for a pop of green. Put the bowl in the fridge for an hour. This lets the flavors meld.Expert Tips & Variations
- Use Rotisserie Chicken: Buy a pre-cooked chicken from the store to save time. It is juicy and very easy to shred.
- Healthier Version: Use more Greek yogurt and less mayonnaise to cut down on the fat content.
- Add Some Crunch: If you don't like almonds, try adding some chopped celery for a fresh snap.
- Make it Spicy: Add a pinch of chili flakes if you want a bit more heat in your sauce.
- Fruit Swaps: If you don't have apricots, golden raisins or sultanas work perfectly as well.