Hot Coronation chicken: tangy chicken curry

This very simple, speedy tangy chicken dish is essentially a hot version of the classic cold dish Coronation Chicken: a dish that never fails to raise a smile and make me happy!

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This is essentially a light and fruity curry in its own right, with a beautiful sauce that is spiced subtly, with hints of natural sweetness. It is perfect served with good flatbreads to mop up the juices with or some boiled rice.

Spices

While I usually roast and grind my own whole spices for curries and the like, a good commercial curry powder gives excellent results here – just make sure the spices are well within date as they lose their strength and go stale easily.

You can vamp up the spices if you prefer, but I often have this particular dish on the milder side.

Crispy chicken skins

Spiced crispy chicken skin

Crispy chicken skins are one of my favourite snacks. They are so addictive and easy to make.

I occasionally serve this dish with crisp spiced chicken skins: pull the skins off the thighs or breasts and they are good to use. The recipe for these is here.

Recipe: hot Coronation Chicken – serves 4

hot Coronation chicken with spiced flatbreads

• 1 tablespoon oil
• 4 large chicken thighs, boneless and skinless, cut into strips or chunks
• 1 medium onion, peeled and sliced thinly
• 1 tablespoon curry powder (medium or go hotter)
• 1 rounded teaspoon turmeric powder
• 300ml chicken stock or vegetable stock
• juice of 1 small lemon
• 1 ripe mango, peeled and chopped into small pieces (or a handful of chopped dried apricots)
• 2 teaspoons mango chutney
• a small pot of natural yogurt (about 150-200ml)
• 1 rounded tablespoon plain flour
• salt and pepper to season
• a handful of toasted almond flakes, optional
• a handful of fresh coriander, chopped

(1) Heat the oil in a pan and add the onion, spices, chilli and seasoning. Cook for about 5 minutes or until the onion takes on a little colour, and add the chicken. Cook gently for a couple of minutes, stirring to combine all the flavours of the spices.

(2) Stir in the flour and cook for 2 minutes, stirring all the time. Add the stock, a little at a time, the lemon juice and and the remaining ingredients, except the yogurt. Bring to the boil, cover and simmer gently for 10-15 minutes.

(3)  Remove from the heat and stir in most of the yoghurt. Serve with a sprinkling of toasted almond flakes, if using, a few spoons of yoghurt dotted over and the coriander.

hot Coronation chicken

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