As an ardent Republican I must confess myself a little tired of all the Royal Wedding chitchat which is currently enveloping not just the country, but apparently the whole world. Nonetheless, as a newlywed myself I can’t be totally curmudgeonly about it all, and have come up with this twist on a British classic in honour of the special day.
Coronation Chicken was first invented as a dish to commemorate the ascendency of Queen Elizabeth II to the throne in 1953, and although bad versions have put off whole generations from eating it, I think this recipe can convert anyone. It’s super-simple and much healthier than the original – using yoghurt as the base of the sauce rather than the traditional mayonnaise – and because it uses baked chicken thighs it’s much moister and tastier than versions made with breast.
This dish is fantastic as a main course for two people, if you serve the chicken in the piece and accompany it with a rice salad (the classic accompaniment) and some green leaves. Alternatively, shred or dice the meat and use to top bruschetta or fill mini croustades* – no street party should be without it!
4 skin-on, bone-in chicken thighs
2½-3 tbsp korma curry paste (I like Patak’s)
half a lemon
100g natural yoghurt
1 tbsp mayonnaise
2 tsp mango chutney
Tabasco, a few drops
Small thick slices of quality toast (e.g. Sourdough)
Rice salad and mixed leaves
Preheat the oven to Gas Mark 8/230˚C.
Mix 1 heaped tablespoon of the korma paste with a generous squeeze of lemon juice and a pinch of salt. Spread the mixture all over the chicken and place skin-side up in a snug-fitting roasting dish. Sprinkle with a little extra salt and a generous grinding of black pepper, then bake for 25-30 minutes until the skin is lightly charred and the meat is cooked through.
Meanwhile, make the sauce by mixing together the yoghurt, mayonnaise, mango chutney and remaining korma paste. Add a squeeze of lemon, pinch of salt and shake of Tabasco (to taste).
To serve, either serve the chicken in the piece with some rice salad and fresh green leaves; or shred and pile on top of the toasts with a generous drizzle of sauce; or cut into chunks, toss with the sauce to coat and pile into croustade cases. Whichever you choose, serve extra sauce on the side and mango chutney for those who wish it.
*You can buy gorgeous little croustades like the ones I used from major supermarkets, ‘Rahms’ is the brand to look for!