Savor the fusion of flavors with our Curried Chicken Delight, a nod to the classic coronation chicken. This versatile, creamy dish pairs perfectly with fluffy jacket potatoes, makes a delectable sandwich filling, or can be a tasty addition to your salads. Utilize your leftover roast chicken in this delightful recipe that's sure to become a household favorite.
5 minutes
Savor the fusion of flavors with our Curried Chicken Delight, a nod to the classic coronation chicken. This versatile, creamy dish pairs perfectly with fluffy jacket potatoes, makes a delectable sandwich filling, or can be a tasty addition to your salads. Utilize your leftover roast chicken in this delightful recipe that's sure to become a household favorite.
tablespoons
Mild Curry Powder
teaspoons
teaspoons
Mango Chutney
tablespoons
Sultanas
tablespoons
Cooked Chicken, shredded
0 oz
1. Preparation
Gather all your ingredients for a quick and easy assembly.
2. Sauce Creation
In a mixing bowl, combine the mayonnaise, curry powder, cinnamon, mango chutney, and sultanas. Season the mixture with freshly ground black pepper to taste.
3. Chicken Coating
Fold the shredded chicken into the curried mayonnaise mixture until each piece is well-coated. If the mixture feels too thick, add 2 tablespoons of water to achieve a creamier consistency.
4. Serving Suggestions
Taste and adjust the seasoning if required, then serve your Curried Chicken Delight as desired—with baked potatoes, spread onto sandwich bread, or stirred into a fresh salad.
Pat the chicken thighs dry with paper towels before seasoning them with salt and pepper. Sear them skin-side down in hot oil in a heavy-bottomed pan or Dutch oven until the skin is golden brown and crispy. This will add depth of flavor to the dish through the Maillard reaction.
Once the chicken is back in the pan with the coconut milk and diced tomatoes, bring everything to a gentle simmer. Cook on low heat with the lid slightly ajar. This slow cooking process allows the chicken to become tender and the flavors to meld beautifully.
For the curry powder, turmeric, cumin, and coriander, consider toasting whole spices briefly in a dry pan and then grinding them yourself. This will give you a fresher, more aromatic blend. If using pre-ground spices, toast them for a minute until fragrant, which will invigorate their flavors.
After removing the chicken, use the same pan to cook the onions until they're translucent and slightly caramelized. Don't rush this step, as the natural sugars in the onion add a subtle sweetness that balances the spices.
Near the end of cooking, adjust the thickness of the sauce to your liking. If it's too thin, let it simmer uncovered to reduce. If too thick, add a splash of broth. Taste and adjust the seasoning, adding more salt or spices if needed.
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