Malay Style Coronation Chicken
This special recipe comes from a faded cutting found in your Nannies cookbook, originally printed in the Tanganyika Standard newspaper back in the 1960s."
Ingredients
1kg chicken
1 tsp fresh Ginger/garlic paste
½ bunch Fresh coriander - chopped
½ tsp Black Pepper
Lea & Perin Sauce
Salt & Pepper
3 tbsp Mayonnaise
½ bottle mango chutney (Sharwood’s)
1 small carton natural yoghurt or fromage frais
Fresh or tinned mango slices - chopped
Lemon juice
1 bunch spring onions chopped fine
Cooking Steps
Step 1
Rub the chicken with salt, pepper, ginger/garlic and chopped coriander. Sprinkle Lea & Perrin sauce liberally over the chicken and leave to marinate for an hour. Roast the chicken in a hot oven for 1 hr at 200c/180c fan/gas 6 until juices run clear.
Step 2
Prepare the sauce - Slice Spring onions fine and fry in butter until soft. Turn off the heat. Mix the mayonnaise with the chutney, and chopped green coriander. Add fromage frais or yoghurt, stir and taste for seasoning. Fold in the chopped mango and add more mayonnaise as required.
Step 3
Remove the roast chicken from the oven. Sprinkle with lemon juice and pepper and leave to cool.
Cut the chicken into bite size pieces and add to the mayonnaise sauce. Mix well.
Serve: Spread on a flat serving dish and sprinkle with chopped spring onions with crusty fresh ciabatta and a green salad.