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 ever! Ever!!

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 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
• 250ml chicken stock or vegetable stock
• juice of 1 lemon
• 1 ripe mango, peeled and chopped into small pieces
• 2 teaspoons mango chutney
• 150-200ml natural yogurt
• 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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