A fabulously easy and lighter version of the classic 1950’s Coronation Chicken, my quick recipe for 21st Century Coronation Chicken uses reduced fat mayonnaise, half fat crème frâiche and some amazing caramelised red onion chutney (and chunky mango chutney) from Shaws of Huddersfield
with
Shaws of Huddersfield
Coronation Chicken is one of my favourite recipes, and I remember it being featured on all our celebration buffets when I was growing up; today’s recipe for 21st Century Coronation Chicken is exactly that, a recipe that is made for today’s tastes, easier to make and lighter than the original, using reduced fat mayonnaise, half fat crème frâiche, as well as some amazing caramelised red onion chutney (and chunky mango chutney) from Shaws of Huddersfield. As well as the chutney, I’ve added lemon juice and fresh spring onions for extra freshness and a tangy flavour. You can serve this “lightened-up” version of a British classic as a salad or in sandwiches as a sandwich filling. And, it’s also amazing when served as a filling for jacket potatoes too!
![been around for a long time. Some in Yorkshire may say we’re “as old as the hills”. It’s true, we’ve produced on the same site in Huddersfield for over a 100 years.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2017/05/Shaws-family-old.jpg?resize=680%2C484&ssl=1)
The founder, George Shaw and family. Image: Shaws Huddersfield
Shaws has been around for a long time, and my dad loved their chutney, especially their Beetroot and Horseradish Chutney. They’ve produced their preserves on the same site in Huddersfield for over a 100 years, and their current Chairman, Matthew Shaw, is the Great Great Grandson of the founding father of the company, George Shaw, which makes him 5th generation of the Shaws family. It’s lovely to see a family, and a Yorkshire company, going from strength to strength in the 21st century, with the same values about quality and innovation that was the cornerstone of the original company in 1889. And, with that in mind, it was an easy decision to make when they approached me to ask if I’d work with them, using their fabulous produce.
Today’s recipe is the first of many that I will be developing in collaboration with this Yorkshire family company, and it comes just in time for the summer picnic season! Using their caramelised red onion chutney as the hero ingredient in this recipe, as well as a smidgen of their chunky mango chutney, adds a wonderfully rich onion flavour, as well as a bit of fruitiness. If you need to cook the chicken just for this recipe, here’s a fab way to cook boneless, skinless chicken breast fillets without them drying out……
For 2 to 4 chicken breasts, pour boiling water into a saucepan then add a vegetable stock cube and half a lemon, cut into wedges. Add the chicken breasts and poach them gently, covered, for 10 minutes; after 10 minutes, take the pan of the heat, keep it covered and allow the chicken breasts to cool in the stock until you need to use them – this keeps them moist. Keep the stock for soup, sauces or as a chicken stock.
I hope you feel inspired to try today’s quick and simple recipe for 21st Century Coronation Chicken – the addition of the caramelised red onion chutney really does make it very special, and by using reduced fat dairy products, the flavours are cleaner and the protagonist ingredients are allowed to sing……with clarity! Watch out for a fabulous Picnic Inspired Giveaway that I will be hosting on behalf of Shaws of Huddersfield soon and, in the meantime, I’ve shared the recipe for today’s modern adapted Coronation Chicken below……see you soon with that promised giveaway and more new recipes from the Lavender and Lovage kitchen! Karen
Disclaimer: Paid collaborative work with Shaws
21st Century Coronation Chicken
Serves | 4 to 6 depending on whether it is served as a salad or in sandwiches |
Prep time | 5 minutes |
Allergy | Egg, Milk |
Meal type | Appetizer, Lunch, Salad, Side Dish, Snack |
Misc | Child Friendly, Pre-preparable, Serve Cold |
Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
Region | British |
By author | Karen Burns-Booth |
Ingredients
- 2 x cooked chicken breast fillets, roughly diced into small chunks (about 120g each, skinless and boneless)
- 50g toasted flaked almonds
- fresh lettuce leaves to serve
Sauce
- 2 tablespoons reduced fat mayonnaise
- 2 tablespoons half fat Crème Frâiche
- juice of half a lemon
- 2 tablespoons Shaws Caramelised Red Onion Chutney
- 2 teaspoons curry paste (mild or medium according to taste)
- 2 teaspoons Shaws Chunky Mango Chutney (plus extra to serve)
- small bunch spring onions (trimmed and finely diced, reserve some of the green tops to serve)
- salt and pepper to taste
Note
A fabulously easy and lighter version of the classic 1950's Coronation Chicken, my quick recipe uses reduced fat mayonnaise, half fat crème frâiche and some amazing caramelised red onion chutney (and chunky mango chutney) from Shaws of Huddersfield; as well as the chutney, I've added lemon juice and fresh spring onions for extra freshness and a tangy flavour. Serve this "lightened-up" version of a British classic as a salad or in sandwiches as a sandwich filling. It is also amazing when served as a filling for jacket potatoes too!
Directions
Step 1 | Make the sauce: mix all of the sauce ingredients together, adding the lemon juice to the mayonnaise and crème frâiche first in order to loosen it, before adding the rest of the ingredients. When adding the chutneys, carefully stir them in as not to over mix them and change the colour pf the sauce. Adjust seasoning to taste with extra curry paste and salt and pepper if necessary. |
Step 2 | Add the diced cooked chicken to the sauce mixture and carefully fold it in. |
Step 3 | Line a serving platter with leaves, I used Baby Gem leaves, and spoon the Coronation Chicken over the top of the lettuce leaves. Scatter the toasted almonds over the top with the reserved spring onion greens. |
Step 4 | Serve with extra mango chutney and crusty bread as a salad, or use in in sliced bread as a sandwich filling. Can also be used as a filling for jacket potatoes or as a topping for open sandwiches too. |
Step 5 | NB: To cook the chicken breasts, it is best to poach them in a little stock; for 2 to 4 chicken breasts, pour boiling water into a saucepan then add a vegetable stock cube and half a lemon, cut into wedges. Add the chicken breasts and poach them gently, covered, for 10 minutes; after 10 minutes, take the pan of the heat, keep it covered and allow the chicken breasts to cool in the stock until you need to use them - this keeps them moist. Keep the stock for soup, sauces or as a chicken stock. |
The History of Coronation Chicken
Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, both principals of the Cordon Bleu Cookery School in London, are credited with the invention of coronation chicken. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Spry proposed the recipe of cold chicken, curry cream sauce and dressing, originally called Poulet Reine Elizabeth, it would later become known as Coronation Chicken.
Coronation Chicken may have been inspired by Jubilee Chicken, a dish prepared for the Silver Jubilee of George V in 1935, which mixed chicken with mayonnaise and curry. Additionally, for the Queen’s Golden Jubilee in 2002, another celebratory dish was devised, also called Jubilee Chicken.
Elinor Hill aka Beach Hut Cook says
I love Coronation Chicken, always reminds me of fancy garden parties my mum would host. My brother, sister and I would be perched at the end of a table ready and waiting. All the other kids would be running around not bothering to eat! Perhaps that explains my love of food and waistline!! Elinor x
Karen Burns-Booth says
Yes, the same here Elinor! I used to wait patiently until mum said we could have some……like you, more interested in food than play!
Gill Graham says
Hi Karen, just a warning about something I only realised a few months ago as I always made coronation chicken using the same method as you. Patak’s curry paste now says on the label that it must be cooked before using as an ingredient. I don’t know the reason for this.
Karen Burns-Booth says
Thanks for this Gill – I am not sure if it matters, but I didn’t use Patak’s Curry Paste – must check the jar I used now! Karen
Dom says
I love this, it’s bloody genius. I adore Coronation Chicken anyway but this update is so cool! Creme Freche and Mango Chutney are such a cool addition
Karen Burns-Booth says
Thanks Dom – I can inhale the stuff! 🙂 Karen
Edwina at The Equipped Cook says
This looks delicious. I love the idea of using it as a picnic food. Great idea for summer. I think my children are going to like it too! I’m going to make it as soon as a I go and buy the ingredients.
Karen Burns-Booth says
Thanks Edwina, it’s a great recipe for picnics, Karen
Kate - gluten free alchemist says
I adore Coronation Chicken! Eat buckets of the stuff…… but this recipe is such a lovely update. Bookmarked and making for sure! x
Karen Burns-Booth says
Thanks Kate – this is an easy recipe and very tasty too.
Synergy says
One of my favorite (or is it favourite) chicken dishes~ Maybe it’s a Yorkshire girl thing? 😉 Originally from West Yorkshire Chicken Coronation was added to my recipe collection years ago after going through Culinary School! Love your recipe and write up Karen!
Karen Burns-Booth says
Thank you so much, I think it must be a Yorkshire girl thing too! I feel another batch coming on soon! Karen
Edward Whelpton says
My mother was Cordon Bleu trained about 4 or 5 years after the Coronation. Without the onion chutney this is exactly the ‘secret recipe she had.
Karen Burns-Booth says
That is fascinating! Thanks so much for letting me know, Karen