John Coronation chicken is a classic British dish served at the coronation of Queen Elizabeth II in 1953.
This is a simple version of the classic British dish that combines chicken with a mild curry sauce of mayonnaise, mango chutney, curry powder and lime juice. These ingredients blend beautifully to provide a mild curry flavour with a slightly sweet taste. Served with shell pasta and this is an extremely satisfying pasta meal.
This recipe serves the dish as a warm meal, however many people serve without the pasta as a cold meal or salad supplement. Additionally it is also served as a sandwich filler.
Whichever version you decide on, this is a really easy to make, simple version that I was actually surprised by how much I enjoyed this dish. It will definitely be a regular in our home.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
People
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- 2 Chicken Fillets breast fillets
- 1 tbsp Olive Oil
- 3 1/2 cups Shell Pasta
- Salt to season
- Pepper to season
- 4 Apricots cut into small pieces
- Parsley to garnish
- 5 tbsp Mayonnaise
- 2 tbsp Mango Chutney
- 2 tsp Curry Powder Mild
- 1 tsp Cinnamon
- 1 tsp Lime Juice
- Salt to season
- Pepper to season
Ingredients
Coronation Sauce
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- Preheat oven to 200°C.
- In a small baking dish, add olive oil.
- Add chicken fillets and rub into oil. Season with salt and pepper.
- Bake in oven for 25 - 30 minutes, until chicken is completely cooked.
- Remove from oven and shred chicken fillets.
- While chicken is baking, cook pasta as per packet instruction. Drain and set aside.
- Mix coronation sauce ingredients in a bowl and season with salt and pepper.
- Add chicken, and apricots to the coronation sauce and toss to coat with sauce.
- In the baking dish add the chicken mixture and the pasta and toss to combine.
- Garnish with parsley and serve.
