Welcome to my nearly healthy coronation chicken.
The first time I ever had coronation chicken it was far from healthy. It involved super fattening mayonnaise and I am sure it also came with lots of cheese and cream too.
When you watch television programmes and they are talking about a super fattening salad at the salad bar they were probably talking about the same one that I was eating and I just wish it was healthier.
That is why I wanted to create a healthier version – because there is such a coronation chicken that is healthy and that you can enjoy without worrying about the calories. So here goes and I hope you enjoy it.
- 400g Chicken Breast
- 1 Bay Leaf
- 1 Large Onion (sliced)
- 1 Large Carrot
- Handful Black Peppercorns
- ½Pt Chicken Stock
- 2Tsp Curry Powder
- Pinch Saffron
- Lemon Vest
- 1Tbsp Mango Chutney
- ¼Pt Dry White Wine
- Salt & Pepper
- 4Tbsp Quark
- 1Tsp Paprika
- Place the chicken breasts, bay leaf, half the sliced onion, carrot and peppercorns into a steamer and cook for 20 minutes or until the chicken is cooked through.
- Remove the chicken from the steamer and cut into bite sized pieces. Strain the liquid from the steamer and reserve ½ pint.
- Place the reserved steamer liquid (stock) back into the steamer with the other half of the onion until the onion is nice and tender.
- In the steamer add the seasoning, mango chutney and wine. Steam for a further 5 minutes.
- Cool and then blend. We use our soup machine for this entire process as it makes it a lot quicker! Season with salt and pepper then add your quark.
- Mix in the chicken and leave in the fridge to cool. Just before serving sprinkle some paprika on top.