Coronation chicken is a cold pre cooked chicken in a mayonnaise based sauce. It is a british dish that was original made with curry or chilli powder as spices were harder to come by. This recipe is one of the same however uses a few more spices. This coronation chicken is brilliant for salads or sandwiches. Below is the recipe which we use at my work but we use it for a sandwhich rather than a salad.
Chicken cut into strips,
First things first cut the chicken into strips and place into a roasting tray. In the tray even out the chicken and add in turmeric, paprika and chilli powder until all the chicken is covered. Be generous with the paprika. The paprika is going to add the sweetness to the chicken but also a little bit of colour with the turmeric. Add a moderate amount of turmeric. As turmeric cooks its flavour will intensify. Chilli powder is up to your palate. If you want it with more of a kick add more. If you want more mild add less.
Rub the spices into the chicken well and set aside. Use gloves to rub the spices in as the turmeric will dye your hands and potentially your clothes. Put on the oven, 270F – 300F. Add a touch of oil to the chicken and roast untill cooked. The reason you roast the chicken and not pan fry is because pan frying would be to quick resulting in the turmeric not having the intensity of flavour it would if you were to roast it. Also slow roasting in the oven keeps your chicken nice and tender.
Once the chicken is cooked cut into small pieces and leave to cool. Once cool add in mayonnaise and mix well. Add a touch more turmeric and paprika to give it more colour.
If you serve this chicken with a salad then the salad ingredients are up to you. Make the salad colourful and exiting. I use courgette, onion, red and yellow pepper, tomato and iceberg lettuce.