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Whether a picnic piece or sandwich filler, coronation chicken has become something of a national treasure. There is something nostalgic about the creamy, exotic and utterly indulgent dish. You can never have too much coronation chicken. Or perhaps you can never make too much. It is easy, inexpensive, keeps well in the fridge and provides a versatile accompaniment to any seasonal meal. Having trailed and tested many coronation chicken dishes, I have boiled it down to this foolproof recipe. If you are a spice-phobe, go easy on the curry powder, turmeric and cumin. If you are (like me) one who likes your ethnic flavours hot and with a kick, add a few dried chilli flakes. The same goes for almonds, raisins and so on... Add and omit to your own taste!
The recipe (for 4).
Simply fry the chicken fillets in olive oil with the onions and garlic for about 10 minutes or until golden and crispy on the outside before cutting them into smaller segments. Combine all of the other ingredients together, tasting your coronation mayonnaise and seasoning accordingly. If you go overboard with the spices, simply dilute the sauce with more mayonnaise and lemon. Throw the coriander, grapes, nuts, sultanas and seeds in with the chicken, and toss the mixture using a wooden spoon. Refrigerate for later or serve at room temperature - in a sandwich, wrapped in a lettuce leaf, as a topping for a jacket potato - whatever takes your fancy. A very versatile dish... A personal favourite of mine was scooping the warm coronation mixture over a bed of herby pomegranate and pine kernel couscous and serving as a main for a summer buffet. Mmm!
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