Karen Wright: Coronation chicken curry recipe perfect for the jubilee weekend!
The long-awaited Queen’s Platinum Jubilee is finally here!
Karen Wright writes: I have been working on jubilee- themed recipes for a few weeks as I am booked to give a few demos over the weekend and of course they need to be suitably royal.
The first two days I will be at Belvoir Castle the venue for the Caravan and Motorhome Club Clubfest. This is a massive event and the first time I have attended. The second venue is equally grand – Blenheim Palace.
The recipe I am sharing this week will be the first I do. I will be cooking it on my gas barbecue but of course it can be prepared on a regular hob at home. I call this simply – coronation curry.
Most of us are familiar with coronation chicken, the lightly spiced sandwich filling with a hint of curry. The dish was invented for the Queen’s coronation and featured on the menu way back 70 years ago.
I took the theme but made it into a curry. Still very mild and creamy but with a few added tweaks.
I threaded some chicken breast and fresh mango on to skewers and gave them a brush with a mixture of honey and olive oil.
Then I par-cooked them on the barbecue to give them a slightly charred look and taste. This is not essential, just sear it off in a frying pan if you are indoors.
Then in a frying pan I softened a diced onion and a few mushrooms in garlic oil and added a pinch of salt, a squeeze of garlic, and chilli and ginger purees. I also used a korma spice mix and added that to the pan with a splash of water to loosen.
Next I added a tablespoon of crunchy peanut butter and a tin of coconut milk. I bubbled this up and allowed it to reduce in volume before adding the chicken and mango.
I cooked this until the chicken was done and then finished it off with a swirl of cream, a squeeze of lime, a handful of dry roasted peanuts and a scattering of coriander and served with a tomato and mango salsa and naan bread.
When Princess Elizabeth heard that her father the King had died and she was now Queen, she was in Kenya. Kenya produces lots of peanuts so I thought adding the peanuts and peanut butter would be a slight nod to that!