Coronation chicken is a cold, curried chicken dish that was created for the coronation of Queen Elizabeth ll in 1953. There seems to be so many versions of this British classic, some more complicated than others, but my version is quick and easy, with the addition of dried cherries. If you have never tried coronation chicken I really recommend this one, it's so delicious and Randal and I are addicted to it, we have served it in little phyllo cups for an appetizer or on crunchy bread for sandwiches.
3 chicken breasts
1/2 cup mayonaise
1/4 cup hot mango chutney
1/4 cup apricot preserves
Curry powder (I like the penzeys sweet curry powder)
1 tsp tumeric
1/2 cup dried cherries
2 tbsp chicken soup base
Salt and pepper
Bring a large pot of water with the bayleaf and chicken soup base to a boil, rub chicken with some of the sweet curry powder and add to the pot of water, poach chicken for 30 minutes, or until cooked through. Remove from pot and leave to cool.
Finely dice the onion, add a little olive oil to a pan and cook the onion with the tsp of tumeric and a tsp of the curry powder until the onion is soft. Leave to cool.
Mix together the mayo, mango chutney, and apricot preserves, and a tablespoon or two of the curry powder.
Dice the chicken into a large bowl, add the onions, the sauce and the dried cherries, combine well and season with salt and pepper.
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