As part of the Royal Ascot celebrations at home this year our Sodexo chefs are taking part in The Coronation Chicken Stakes competition to create the ultimate Coronation Chicken recipe to make at home and enjoy whilst watching the racing on television.
Dress up, put your favourite tipple on ice and pair it with one of Royal Ascots most famous dishes, here’s how to make it….
Coronation chicken was first created in 1953 when renowned florist Constance Spry and cordon bleu chef Rosemary Hume catered for a banquet to celebrate the coronation of Elizabeth II. It is believed to have been inspired by the ‘Jubilee Chicken’ created for George V’s silver jubilee in 1935.
For those of you taking part in Royal Ascot at Home this year Gemma and Ben have shared their recipe with you so you can create this at home whilst enjoying the racing on TV. Pair it with an aromatic Viognier, an old vine Chenin Blanc, a strong fruity rose or even a golden ale or sparkling cider.
- Coronation marinade
- Chicken breast skinless x 6
- Fine dice shallot x 50g
- 2 cloves garlic
- 1 x thumb ginger
- ½ tsp cayenne
- 1 tsp garam masala
- 2 tsp groundnut oil
- 1 tbsp tomato puree
- 2 fresh green chilli
- 3 tbsp desiccated coconut
- 2 tbsp ground almond
- ½ bunch fresh coriander
- 2 tsp cumin seeds
Toast all the dry spices in a dry pan until golden brown. Blitz in a food processor. Once fine, add garlic, tomato puree, chilli, coriander, oil coconut and almonds and blend until smooth.
Cover the chicken with the marinade, making sure it’s massaged in to every part. Cover and leave in the fridge for 12 – 24 hours.
Cook in the oven at 180 degrees centigrade for 15 – 20 minutes.
- Coronation mayonnaise
- 250ml of good quality extra thick mayo
- 5g garam masala
- 5g turmeric
- 50ml mango puree
- 110g mango chutney
Blend all ingredients together and season to taste.
- Finished dish
- Cooked marinated coronation chicken breast x 6
- Coronation sauce as above
- Blanched French beans (10 seconds cook) x 200g
- Dried apricot chopped 100g
- Flaked almonds (toasted) 50g
- Crème fraiche 25g
- Baby gem or similar x 3 heads
- Finely chopped chives x 10g
Slice the chicken whichever way you wish. Traditionally it is chopped and mixed with the mayonnaise, but you can also leave the breasts whole or just in half and dress with the mayonnaise.
Serve with the leaf, and garnish with green beans, toasted almonds, apricots and chive crème fraiche.