Coronation chicken began its royal journey in 1953 for the coronation of Queen Elizabeth II. Back then it was really popular, but nowadays it’s usually seen as nothing more than a sandwich filling to be found in unimaginative sandwich shops.
2017 saw the Queen celebrating her sapphire jubilee. To mark Her Majesty’s anniversary, I thought I would reinvent the original coronation chicken dish as a curry and not simply a sorry sandwich filling. I don’t know about you, but I think it deserves a royal warrant!
1Heat the oil in a large saucepan on a medium heat and add the cumin seeds. Once you smell the aroma of cumin, add the sliced onions and salt. Cook the onions until they’re translucent, which should take 5-6 minutes.
2Add the ginger and garlic paste and cook for 2 minutes, stirring continuously.
3Reduce the heat to low and then add the turmeric powder, coriander powder and Kashmiri chilli powder and stir for 1 minute
4Add the tomato purée and cook on a low heat for 3 minutes.
5Add the chicken and cook for 10 minutes, stirring frequently.
6Increase the heat to medium and cook for 5 minutes.
7Add the cream and sultanas and cook for 10 minutes, stirring frequently.