Warm Coronation Chicken with Parsley Potatoes
and Garlicky Cabbage
Queenie’s second birthday week (lucky her!), so here is one of our Best of British dishes. Did you know that this dish was created by Constance Spry, a food writer, and Rosemary Hume, a chef, specifically for the Queen’s coronation back in 1953. We thought it only proper to put it in your boxes!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Onion
1
New Potatoes
3
Flat Leaf Parsley
1
Savoy Cabbage
½
Garlic Clove
½
Lemon
2
British Chicken Breasts
¼
Curry Powder Mix
½
Mango Chutney
1
Raisins
1
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
Bring a pot of water to the boil with ¼ tsp of salt.
Cut the onion in half through the root, peel and thinly slice half the onion into half moon shapes. Cut the new potatoes into quarters and roughly chop the parsley.
Cut the cabbage in half through the root and thinly shred it into slices about 1cm wide. Peel and finely chop the garlic. Zest the lemon. Cut the chicken into roughly 1cm sized pieces.
Add the new potatoes to the pot of boiling water and cook for 15-20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them. When your potatoes are cooked, drain them, put them back in the pot and put a lid on the pot to keep them warm.
Put a large frying pan on medium-high heat and add 1 of oil. Mix your chicken with ¼ tsp of salt, a good grind of pepper and your lemon zest. Put your chicken in the pan and cook for 6-7 mins until the chicken is slightly browned. Tip: Cook the chicken in batches if you need to as you want it to brown not stew.
Once all the chicken is cooked, take it out of the pan and leave to the side. Put another tbsp of oil in the pan (no need to wash!), turn the heat down to medium and add the onion. Cook for 6-7 mins then add the curry powder and mango chutney. Cook for 1 minute then add your chicken and raisins. Stir everything together and cook for a further minute.
Add 50ml water to the pan, bring to a bubble then throw in the creme fraiche. Mix everything together, bring to the boil and bubble away for 5 mins to reduce the sauce slightly, then turn off the heat and stir through half the chopped parsley and squeeze in the juice of half the lemon.Put a lid on the pan and leave to the side while you finish off everything else.
Put 1 tbsp of butter along with 1 tbsp of oil(if you don’t have any butter just use 2 tbsp of oil). Once the butter has melted add your garlic and cook for 1 minute, then add your cabbage along with ¼ tsp of salt and a good grind of pepper. Give everything a stir and cook for 3-4 mins, until the cabbage has wilted down and smells lovely and buttery. Take off the heat, put the lid on and leave to the side until everything else is ready.
While your cabbage is cooking, add your remaining chopped parsley to your potatoes along with 1 tbsp of butter (if you have it, if you don’t, add 1 tbsp of oil instead). Slightly crush your potatoes with a fork and mix everything together at the same time. Serve your warm coronation chicken on plates with your cabbage and potatoes on the side and enjoy!
