The Dish with Anita: Coronation chicken - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Coronation chicken

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SAN DIEGO (CBS 8) - Even though this is one of my favorite ways to serve chicken, I have not made it in years, mostly because it can be time-consuming and also a bit high in calories.

I made a few changes to update this recipe like using Greek yogurt in place of mayonnaise, fat-free Half and Half can be used instead of heavy cream and all white meat skinless, boneless chicken breast instead of poaching a whole chicken (which could take an hour.)

This is a throwback recipe from the 1950s with a few changes to update it, I hope you enjoy!

Note: Constance Spry, an English food writer and flower arranger and Rosemary Hume, a chef, both principals of the cordon Bleu Cookery School in London are credited with the invention of coronation chicken. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Spry proposed the recipe of cold chicken, curry cream sauce and dressing that would later become known as coronation chicken. (Source: Wikipedia)


4 skinless, boneless chicken breasts Water 1 carrot cut in half and spit lengthwise 1/2 cup White wine Bunch of fresh parsley Sprig of thyme 1-2 bay leaves 4 Peppercorns

1tbsp. olive oil 2 tbsp. chopped onion 1 tsp.curry powder or Indian curry paste 1 tsp. tomato paste 3/4 cup each - good red wine, water Juice from 1/2 of a lemon 2 cups Greek yogurt, plain 1 to 2 tbsp. apricot jam or All Fruit (less is better) Pinch or two of each - salt, fresh ground pepper, nutmeg, sugar, cumin 2 to3 tbsp. heavy cream or fat-free Half and Half 3 tbsp. each - sliced almonds and golden raisins


Place about 4 to 6 cups of water in a stockpot. Add the next six listed ingredients and bring to a boil then reduce to a low simmer. Place the chicken breasts (thickest side facing down) in the poaching liquid, cover with a lid and cook for 40 minutes. Turn off the heat and let chicken cool in the liquid.

Once chicken has cooled enough to handle, remove from the liquid and cut into medium-sized cubes. Place in a bowl and set aside while you make the sauce.

Heat oil in a pan and add chopped onion. Cook gently for three minutes then add curry powder and cook a couple of minutes more. Add tomato paste, red wine, water, one bay leaf and bring to a boil. Then add a pinch each of salt, sugar, black pepper, nutmeg, cumin and lemon juice and let simmer for 5-10 minutes. Strain and cool.

Next add sauce slowly to Greek yogurt and then stir in 1-2 tablespoons of apricot jam or All Fruit. Taste and adjust seasoning if necessary, taking care not to make the sauce too sweet. Next whisk in the heavy cream or fat-free Half and Half.

Fold sauce into chicken pieces a little at a time, using only enough sauce to coat the chicken. Stir in sliced almonds and golden raisins. Serve with rice salad, fresh green salad or fruit salad.


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