Recipe: Coronation Chicken With a Twist For King Charles III
Coronation Chicken With a Twist For King Charles III
The Coronation of King Charles III. Long live King Charles III!
Coronation Chicken has become a favourite sandwich filling for afternoon tea across the nation. The original recipe was created by Le Cordon Blue London for a coronation lunch in honour of the new Queen Elizabeth II in January 1953.
It was originally a simple poached chicken in a creamy curry sauce but has evolved to include raisins, apricot jam or chutney.
This filling is perfect to fill puff pastry squares but also perfect for topping baked potatoes and of course those little sandwich fingers on an afternoon tea platter.
A new twist:
Today my offering to His Majesty King Charles is a little departure from the original created for his mother’s coronation and will include California Prunes and my California Prunes Preserves.
Either way it is still a British favourite!
Things you need to know about prunes:
Prunes are a very misunderstood fruit and I hope everyone tries this recipe and gives prunes the respect they deserve.
The legendary Petit d’Agen plum was brought to California from France during the Gold Rush and grafted onto wild American plum stock. The long growing seasons in California’s valleys, lush valleys with rich soil warmed by steady hours of sunshine – warm days mixed with cool evening temperatures.
Health Benefits of prunes:
Naturally sweet California Prunes, soft and delicious are blessed with the following health benefits:-
Fat free. Sweet yet no added sugar so perfect for snacks as well as using in breakfasts, puddings and savoury dishes. Rich in potassium, Vitamin B6 and Vitamin K. Very beneficial to daily bowel functions especially as they contain 7 gm fibre.
Prunes are of course dried plums so they are perfectly preserved and easy to take everywhere with you for a quick nutritious snack.
They are after full of fibre and essential vitamins, especially Vitamin K, as well as being sweet and delicious.
Recipe for a delicious twist on Coronation Chicken:
A new twist on an old classic recipe of Coronation Chicken which was originally created for the coronation of Queen Elizabeth II in 1953
- 2 large chicken breast fillets
- 8-10 prunes
- 8-10 apricots
- 2 tsp turmeric
- 1 pot sour cream
- 380 gram cream cheese
- 2 Tbsp curry powder
- 1 red chilli - chopped
- 2-3 Tbsp California Prune Preserves
- 1 pinch both sea salt and freshly ground black pepper to taste
- chopped walnuts to scatter over the top - optional
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Place the two chicken breasts in a pan of fresh water with a celery stalk and carrot cut up and bring to the boil.
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Boil the chicken for approximately 25 minutes until cooked (depending on the thickness of the chicken breasts this could be a bit less or longer.
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Put the chicken aside to cool completely.
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Chop or shred the cooked chicken.
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In a large bowl mix the rest of the ingredients.
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Taste and adjust to your particular likes.
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Add the chicken and mix thoroughly.
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Serve on top of puff pastry squares or vol-au-vents, over jacket potatoes or as a sandwich cut into fingers for afternoon tea.
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Enjoy!
Here are some more prune recipes you might like:
If you enjoyed this recipe have a look at some of my other popular recipes. Click on the link to read them.
California Prune & Cognac Ice Cream
California Prune Banana Bread with Walnuts
Fancy reading some more delicious recipes click on the link below.
Delicious Shortbread Fingers with Melted Chocolate
Easy Native American Maple Syrup Pie
Disclaimer:
I was not required to write a positive post. As usual all photographs are my own. No photographs may be reproduced in any manner without my written permission.
