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!
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.
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
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
- 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
- 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.