Chicken Coronation was created by the Cordon Bleu School in London to celebrate the coronation of Queen Elizabeth II in 1953. My recipe with cranberries or cranberry sauce is delicious with turkey leftovers.
You will need:
300g cooked turkey cut up into bite-sized pieces
1 red chili deseeded and finely chopped
Juice of 1 lime
1 tablespoon curry powder mixed with 3 tablespoons mayonnaise and a few drops of sesame oil
1 onion, finely chopped and cooked
Rocket leaves according to preference
2 tablespoons fresh chopped coriander
Handful of cranberries or 1 tablespoon of cranberry sauce
Handful of toasted flaked almonds
1 large peach, peeled and sliced
Sea salt and freshly ground pepper
Mix the mayonnaise with the curry powder. Add the lime juice, sea salt and pepper and then the sesame oil. Mix in well.
Cut the cooked turkey into bite sized pieces and toss in the curried mayonnaise mix. Refrigerate for an hour or more.
Arrange the rocket leaves on a plate and place the peach slices around the dish. Scatter the cooked onions, then the chopped fresh coriander over the rocket leaves. Place the curried turkey mixture in the centre of the plate. Scatter the toasted flaked almonds and dried cranberries. Cut the fresh red chili into very thin slices and scatter sparingly over the turkey.
My turkey comes from Ta’Cancu Butcher Zejtun, dried fruit and flaked almonds by Good Earth, spices by Schwartz at PJ Sutters, fresh fruit and vegetables by Big Fresh Mosta