Created to mark the coronation of Queen Elizabeth II in 1953, coronation chicken pays homage to Britain’s colonial past with its Indian flavors. Sultanas are commonly used in British cooking; the American equivalent is known as golden raisins. Coronation chicken is usually served over greens in a salad or in sandwiches.
- 2 lbs boneless, skinless chicken breasts
- 1 carton (32 oz) chicken stock
- ¾ cup mayonnaise
- 2 Tbsp mango chutney
- 2 tsp curry powder (or to taste)
- ¼ cup sultanas or raisins
- ½ cup sliced almonds
- Salt and pepper
- Put chicken breasts in saucepan and add stock until the liquid just covers them. Bring water to a boil and simmer for 15-20 minutes or until chicken is cooked through.
- Drain chicken; stock may be reserved and used for another dish.
- While chicken is cooling, combine mayonnaise, chutney, and curry powder in a large bowl.
- When chicken is cool enough to handle, shred or cut into bite-size pieces. Add to mayonnaise dressing, along with sultanas and almonds. Stir well to coat ingredients. Season to taste with salt and pepper. May be served immediately or refrigerated until ready to use.
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