Tag Archives: Indian

Coronation Chicken

I have to admit I am a huge fan of Coronation Chicken in it’s many forms. In the UK, you can find a Coronation Chicken sandwich in most shops or deli’s. But the mayonnaise drenched version, that is often found, is very far from the original recipe that was created for Queen Elizabeth’s Coronation – hence the name!

The recipe below is a mix of a few that I found on the internet including Felicity Cloake’s How to Cook Perfect Coronation Chicken and Gordon Ramsay’s version. I adjusted them slightly but I did make my own mayo as both of the above suggest. I think that it probably adds a certain level of richness but I don’t think that many people would notice if you used Hellmans. I planned to use mango but Rich kindly went to the shops and came back with a very unripe one. Hence, the recipe below uses the traditional sultanas.

Yet again I seem to have written a recipe that has (what seems to be) a lot of ingredients. It is mainly the spices (as always) and these can be played around with. I would highly recommend seeking out the Nigella seeds (otherwise known as Onion seeds) as they add an original flavour and also look pretty.

Recipe: Coronation Chicken

Summary: This makes a beautiful summer lunch. If you don’t have all of the spices below don’t worry, a decent curry powder should give you a nice flavour. I think that next time I will add more turmeric (one more ingredient) to add an additional yellow colour.


  • 4 x Chicken Thighs
  • 5 Peppercorns
  • 2 Cloves
  • 2 Cardamom Pods
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Coriander Seeds
  • 1 tbsp Sultanas
  • 1/2 Portion of Mayonnaise (about 3 tbsps if you aren’t making your own)
  • 1 tbsp Mango Chutney
  • 1/2 Red Onion – Sliced
  • 1/2 tsp Chilli Flakes
  • 1/2 tsp Garam Masala
  • 1/2 tsp Curry Powder
  • 1 tsp Nigella Seeds
  • 1 little Gem Lettuce


  1. If your chicken has skins remove them and trim off any excess fat.
  2. Place the chicken into a saucepan, cover with water and add the peppercorns, cloves, cardamom pods, cumin and coriander.
  3. Bring to the boil and then simmer for 15 minutes. Check the chicken is cooked through (you shouldn’t see any blood coming out when you poke them with a knife) and leave to cool in the cooking liquid; this will take about an hour but you can speed it up slightly by putting it in your fridge.
  4. Before you put the chicken in the fridge, put a couple of ladles of cooking liquor into a bowl and add the sultanas. If you have one, put it into the microwave for about 30 seconds which will help plump up the sultanas otherwise you can heat it up on the hob.
  5. In a bowl mix the mayonnaise, mango chutney, onion and remaining spices. Taste the mix to see if it is to your liking – it should be slightly sweet and spiced but not hot.
  6. Once the chicken has cooled, shred it away from the bones into bite sized pieces; add to the spiced mayonnaise and add the sliced onions.
  7. Strain the sultanas and add to the rest of the ingredients.
  8. Give everything a final mix, check for seasoning and serve on a bed of lettuce. I would use either iceberg or iced gem, as you want something with texture that doesn’t fight with the delicate spicing in the chicken.

Quick notes

A really nice accompaniment to this is to boil new potatoes in the spiced, chicken cooking liquor. The end result is a delicately spiced potato which goes perfectly with the chicken and doesn’t need any butter!


This recipe has endless possibilities. I have only ever made it with leftovers before but I think that poaching the chicken adds another depth of flavour.

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2

Culinary tradition: English

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Canadian Grand Prix

I have been racking my brain since Monaco to decide what to eat for the Canadian Grand Prix and it’s been surprisingly difficult. For inspiration, I searched the web and I asked my friends. The best suggestions were either obvious – Maple Syrup – or something that I didn’t (or couldn’t) really make at home – Poutine and Nanaimo bars. My research brought me to the conclusion that Canada has a rich food history inspired from the many different cultures that settled there. Even Bannock, a bread popular with the First Nations, apparently originates from Scottish fur traders.

With that in mind I decided to take my inspiration from the only Canadian person I know (she is Indian-Canadian) and the fact that we were having vegetarian friends around for dinner. Hence for the Canadian Grand Prix we were having curry! It’s not actually such a great leap as there has actually been quite a large population of South Asian Indians in Canada since the late 19th century.

Recipe: Pumpkin Curry

Summary: This curry is real satisfying and doesn’t miss meat at all, the ingredient list may look long (as with all curry recipes) but once you have all of the ingredients you’ll have loads of fun playing with the flavours. As with all of my recipes they are designed to be played around with and adjusted to suit your own preference.

Pumkin Curry


  • 600g Pumpkin or Squash – peeled and cut into chunks – I used half a Kabocha but it works just as well with Butternut
  • 1 tbsp Oil – any light, flavourless oil will do, I used rapeseed
  • 4 x Large White Onions – finely sliced
  • 4 x Clove of Garlic – grated
  • 1 x tsp Dried Chilli Flakes – you can increase or decrease the amount for preference
  • 1 inch of Ginger – grated
  • 1 inch Fresh Turmeric – grated – you can use 1 tsp of dried powder
  • 2 tsp Curry Power – I use my homemade Roasted Sri Lankan Curry Powder but any good one from the shop will do
  • 1 tin Coconut Milk
  • 2 tbsp Tamarind Water – you can use lemon juice
  • 1 tbsp Palm Sugar – grated
  • 1 tsp Salt
  • 2 tbsp Fresh Coriander – roughly chopped


  1. In a large heavy pan ( I use one of these Le Creuset Cast Iron Casserole) heat the oil over a gentle heat and add the onions with a pinch of salt. Turn the heat down as low as possible and place a tight fitting lid. Stir this occasionally, to stop it catching, for about an hour until the onions are sweet and golden brown.
  2. Add the garlic, ginger, chilli and turmeric and cook for another couple of minutes.
  3. Next add the curry powder, give a good stir and once you can smell the spices add the pumpkin and coconut milk and stir once more.
  4. Put the lid onto the curry and leave to cook on a medium heat for about 20 minutes, stirring occasionally. The coconut milk should be gently bubbling not boiling; if the cooking is too rapid then the pumpkin will break up.
  5. Add the tamarind water and palm sugar and then season to taste. When tasting only the milk it should have quite a kick from chilli and have a slight sweet and sour taste from the sugar and tamarind.
  6. Test the pumpkin to if it is cooked – it should still have a bit of body but not be hard on the teeth.
  7. Once you are ready to serve add the chopped coriander and serve with rice.

Quick notes

Tip: If you don’t have much time you can speed the recipe up by softening the onions on a higher heat. They will be cooked but they won’t have the amazing sweetness and depth or colour that the slow cooking does.


You can substitute the pumpkin with other vegetables or even meat.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: Indian (Southern)

My rating 4 stars:  ????? 1 review(s)

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