Summer 2023

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32 The Cake • Summer 2023 High Street, Cranbrook, Kent, TN173RB Telephone: 01580 715008 reception@hammondoptical.co.uk hammondoptical.co.uk
HOME Let’s Cook Coronation Chicken The big day may have passed, but what better way to celebrate the coronation of King Charles III this summer than with a delicious dish of Coronation Chicken? This dish was originally created by Constance Spry – an English food writer – and Rosemary Hume, a chef, both principals of the Cordon Bleu Cookery School in London. They were asked to prepare the food for the banquet of the coronation of Queen Elizabeth II in 1953 and Spry proposed this recipe of cold chicken, curry cream sauce and dressing, which later became known as Coronation Chicken. It may also have been inspired by Jubilee Chicken, a dish that was prepared even earlier in the century for the silver jubilee of George V in 1935, which also mixed chicken with mayonnaise and curry. INGREDIENTS SERVES 6–8 PEOPLE 6 skinless chicken breasts A few peppercorns/pinch of salt Bouquet garni One carrot 2tsp of mild curry powder or paste (korma/rogan josh/madras, according to taste) 150g (5oz) mayonnaise 125g (4oz) crème fraiche 3tbsp mango chutney (Geeta’s is particularly good) 1tsp Worcester Sauce 2 celery sticks finely chopped 75g (3oz) dried ready-to-eat apricots chopped 50g (2oz) sultanas 50g (2oz) flaked almonds (optional – and be wary of nut allergies if cooking for a party) Large handful of fresh coriander finely chopped METHOD 1 Put the chicken breasts into a large pan of water with a few peppercorns, a pinch of salt, a little bouquet garni and a carrot. Bring to the boil, then turn down the heat to simmer and gently poach for 15 mins. Slice through a breast just to make sure it is cooked right through. Drain and leave to cool. Of course, you can used leftover roast chicken if you have enough. 2 When cold, cut or tear the chicken into bite-sized pieces. Take a large mixing bowl and combine all the ingredients in the list and add seasoning to taste. Add the chicken pieces to the mayonnaise mixture and stir well. Save some of the coriander to garnish. This can be prepared the day before, leaving out the nuts and coriander, cover with clingfilm and chill in the fridge overnight. 3 To serve, add the coriander garnish at the last minute. Excellent served with a cold dressed rice and pepper salad or fresh Cos lettuce. It’s a dish fit for a King! Luxury Beauty Salon Brows • Lashes • Nails • Pedicures • Waxing Intimate Waxing • Ear & Cartilage Piercing 15 High Street, Cranbrook 01580 388384 www.foundrycranbrook.com The Cake • Summer 2023 33
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