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Coronation Chicken

Recipe shared by Field and Green
for Moore Wilson's 2019 Calendar





12 boneless and skinless chicken thighs 2 white onions, finely sliced
50g fresh ginger, grated
3 cloves garlic, sliced
1 bunch coriander, roughly chopped 1 dessert spoon mild curry powder
1 dessert spoon ground turmeric
5 Tbsp mango chutney
2 tsp salt
2 tsp ground white pepper
¼ tsp cayenne pepper (optional) 200ml natural yoghurt
200ml mayonnaise
2 tsp lemon juice
1 baby cos lettuce, leaves separated 50g roasted chopped almonds



Put chicken in a large mixing bowl and add all the ingredients down to and including cayenne pepper. Mix well and place in an oven-proof dish. Cover with foil and cook for 45 minutes at 180°C.

Take out and allow to cool completely.

Lift the chicken out of the dish and break into small pieces. Put the other cooked ingredients in a high sided bowl and, with a hand blender, blend until smooth.

Add the yoghurt, mayonnaise, and lemon juice. Combine and season to taste.
Mix the chicken into the sauce.

To serve, place the cos lettuce on a large platter, spoon the chicken over it and scatter with almonds.

Serve with toast or crackers.

Serves 6.


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Coronation Chicken