The Hospitality School at Taurus Crafts is celebrating the Queen’s Platinum Jubilee by preparing ‘Coronation Chicken’ for lunch as a healthy but tasty treat.
The Coronation Chicken recipe was first created for the coronation of Queen Elizabeth II in January 1953 by Rosemary Hume. The dish was originally named “Poulet Reine Elizabeth”.
Equipment:
Baking tray,
Oven,
Oven cloth,
Saucepan,
Strainer,
Hob,
Cooked meat chopping board,
Chef’s knife,
Vegetable chopping board,
Vegetable knife,
Kettle,
2 x mixing bowls,
Weighing scales
Serves: 2
Ingredients
1tbsp Light Mayonnaise
2 tbsp 0%fat Greek Yoghurt
1tsp curry powder (or add to personal taste)
150g Cold cooked chicken (chopped into 1cm pieces)
1tbsp mango chutney
1 tbsp of sultanas
1tbsp flaked almonds
For the Rice Salad
150g Basmati Rice (cooked and drained)
¼ red pepper, chopped finely
¼ green pepper, chopped finely
½ tbsp sultanas
20g Cashew nuts
Method
1. Mix the mayonnaise, yoghurt and curry powder together in a bowl (if needed add a splash of hot water to thin the sauce to a consistency of double cream).
2. Stir in the chicken, chutney, sultanas and salt and pepper to taste.
3. Serve a bed of lettuce garnished with the flaked almonds and herbs.
4. For the rice salad: Mix together all rice salad ingredients in a bowl and serve.
