Jubilee Bank Holiday - The perfect Coronation Chicken

Coronation Chicken Recipe with Homemade Mayonnaise

Coronation chicken with homemade mayonnaise is a classic party food that is just retro enough to be due a comeback. This utterly delicious and versatile dish is nothing but royalty, and so perfect for your Jubilee celebrations. The chicken is flavorsome and simple with loads of texture and the pride in making your own mayonnaise is absolutely worth the effort! Use your Wilfa blender to achieve this crowd-pleasing recipe with ease.

Preparation time: 25 minutes

Cooking time: 20 minutes

Total time: 45 minutes

Serves: 4

Ingredients

450g chicken breast, boneless and skinless

200ml water

120ml red wine

1 bay leaf

For the homemade mayonnaise:

2 eggs, at room temperature

420ml sunflower oil

2 tablespoons white wine vinegar

2 tablespoons Dijon or yellow mustard

salt to taste

For the Curry Sauce:

160g homemade mayonnaise

100g cup Greek yogurt

2 tablespoons mango jam or chutney

1 tablespoon curry powder

2 tablespoons dried apricots, finely chopped

1 tbsp tomato paste

3 tbsp sliced almonds, dry toasted

3 tbsp fresh coriander, chopped

pepper to taste

Salt to taste

Preparation

1. In a pot, add the water, red wine, and bay leaf. Place it over medium heat and bring the mixture to a boil. Now, add boneless and skinless chicken breast and let it boil for about 20 minutes or until it is cooked through. You can add more water if needed.
2. Once the chicken is cooked, take it out of the mixture and let it cool down. Chop it into equal pieces and set it aside.

For the homemade mayonnaise:

1. Meanwhile, crack two eggs into your Wilfa blender jug. Seal the lid and blend at low speed for about 20 seconds.
2. Now add mustard, vinegar, and a pinch of salt. Start blending again for about 20 to 30 seconds.
3. Now start the blender at low to medium speed again and slowly pour sunflower oil through the lid hole. It’s important to do this very gradually to keep a smooth consistency. Continue to blend until you find the texture of the mixture has started to change.
4. Stop the blender, scrape the sides of the blender and blend again for around 20 seconds.
5. Now taste the mayonnaise and adjust the salt and tanginess.
6. Take the mayonnaise out into a jar and refrigerate it until further use.

For the Curry Sauce:

1. In a large bowl, add homemade mayonnaise, greek yogurt, mango chutney, curry powder, tomato paste, and chopped, dried apricots. Mix well.
2. Now add the cooled chopped chicken and mix thoroughly using a spatula.
3. Add salt and black pepper to taste and mix well.
4. Place the bowl in the refrigerator for 2 hours.
5. Garnish with chopped roasted almonds and freshly chopped coriander and serve over lettuce leaves, crusty bread or baked potatoes. Enjoy!

Created using the Wilfa Powerfuel Digital Blender 

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