Home > Summer recipes > Coronation chicken with kitchiri rice salad

Coronation chicken with kitchiri rice salad

Name: Coronation chicken with kitchiri rice salad
Prep time: 1 h 55 min
Cook time: 1 h
Total time: 2 h 55 min
Yield: Serves 6-8
Cuisine: Indian recipes
Ingredients: 2kg British free-range whole chicken; 2 leeks, cleaned and sliced; 2 carrots, thickly sliced; 2 celery sticks, sliced; A few black peppercorns; Bouquet garni (tie some thyme sprigs, bay leaves and parsley stalks in string); 1 tbsp salt; 25g toasted flaked almonds; For the kitchiri rice salad; 150g brown basmati rice; 100g brown lentils; 125g frozen petits pois; 150g carrots, coarsely grated; 2 tbsp olive oil; 1 tsp cumin seeds; 1 tsp black mustard seeds; 2 tbsp freshly squeezed lemon juice; ½ small cucumber, halved, deseeded and finely diced; For the dressing; 2 tbsp sunflower oil; 50g shallots, finely chopped; 5cm piece fresh ginger, finely grated; 1½ tbsp curry powder; 1 tsp ground cumin; ¼ tsp ground turmeric; 1 tsp tomato purée; 3 tbsp mango chutney; ¼ tsp fine sea salt; 1 small, ripe but firm mango; 150g mayonnaise

By: Debbie Major

Published: 1 Sep 16
Updated: 18 Mar 24

Coronation chicken with kitchiri rice salad

Fresh mango and coriander leaves pep up a classic in Debbie Major’s coronation chicken recipe. Served with a rice salad, this is a perfect feast to enjoy, al fresco, in the summer.

This twist on classic coronation chicken works perfectly as part of a street party or Platinum Jubilee spread.

Easy
July 2016

Test kitchen approved

Serves 6-8
Hands-on time 1 hour 55 min, simmering time 1 hour

Fresh mango and coriander leaves pep up a classic in Debbie Major’s coronation chicken recipe. Served with a rice salad, this is a perfect feast to enjoy, al fresco, in the summer.

This twist on classic coronation chicken works perfectly as part of a street party or Platinum Jubilee spread.

Nutrition: per serving

Calories: 617kcals
Fat: 29g (4.5g saturated)
Protein: 50.7g
Carbohydrates: 34.2g (11.8g sugars)
Fibre: 8g
Salt: 0.7g

Per serving for 8

Save recipe

Save

Save recipe Print

Rate

Ingredients

2kg British free-range whole chicken
2 leeks, cleaned and sliced
2 carrots, thickly sliced
2 celery sticks, sliced
A few black peppercorns
Bouquet garni (tie some thyme sprigs, bay leaves and parsley stalks in string)
1 tbsp salt
25g toasted flaked almonds

For the kitchiri rice salad

150g brown basmati rice
100g brown lentils
125g frozen petits pois
150g carrots, coarsely grated
2 tbsp olive oil
1 tsp cumin seeds
1 tsp black mustard seeds
2 tbsp freshly squeezed lemon juice
½ small cucumber, halved, deseeded and finely diced

For the dressing

2 tbsp sunflower oil
50g shallots, finely chopped
5cm piece fresh ginger, finely grated
1½ tbsp curry powder
1 tsp ground cumin
¼ tsp ground turmeric
1 tsp tomato purée
3 tbsp mango chutney
¼ tsp fine sea salt
1 small, ripe but firm mango
150g mayonnaise
150g Greek yogurt
2 tbsp freshly squeezed lime or lemon juice
4 tbsp chopped fresh coriander
Tabasco, to taste
Salad leaves to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the chicken into a large pan with the leeks, carrots, celery, peppercorns, bouquet garni and salt. Cover with cold water and bring to the boil, skimming off any scum as it rises to the surface. Lower the heat and leave to simmer for 45 minutes. Turn off the heat and leave the chicken to cool in the liquid.
While the chicken is simmering, put the rice for the kitchiri salad into a medium pan with a lid and pour over 300ml boiling water. Bring to the boil, cover with the lid, reduce the heat to low and cook for 25 minutes. Turn off the heat and leave undisturbed for 5 minutes. Drain off any excess water if necessary, tip into a bowl and leave to cool.
When the chicken is cool enough to handle, lift it out of the stock onto a board (save the stock) and remove the meat, discarding the skin and bones. Slice or tear the meat into bite-size pieces. Strain the stock into a bowl.

Meanwhile, cook the lentils in boiling water for 15 minutes or until just tender. Drain, leave to cool, then add to the cooled brown rice. Cover the frozen petits pois in hot water, leave to thaw, then drain and place in a bowl lined with kitchen paper and leave to dry.
Meanwhile, make the dressing. Heat the oil in a medium pan with a lid. Add the shallots and ginger, cover and cook over a low heat for 7-10 minutes until soft but not browned. Add the curry powder, ground cumin and turmeric and cook for 2 minutes more. Add the tomato purée, mango chutney, 250ml of the chicken stock and the sea salt. Simmer gently, stirring now and then, until reduced to a thick sauce. Transfer to a food processor and whizz until smooth. Leave to go cold.
To finish the coronation chicken, peel the mango and cut away the flesh from either side of the flat stone. Cut the flesh into small chunks. Put the mayonnaise and yogurt into a large mixing bowl and stir in the cold curry sauce, lime or lemon juice, coriander, Tabasco and salt and pepper to taste. Stir in the chicken and mango; taste and add more lime juice, salt or pepper to taste.
To finish the salad, put the grated carrot into a bowl. Heat the olive oil in a small pan until really hot, add the cumin and black mustard seeds, then leave them to sizzle for a few seconds until golden brown. Pour onto the carrots, add the lemon juice and some salt and stir together well.
Mix the grated carrot mixture into the rice and lentils with the peas, diced cucumber and seasoning to taste. Serve the coronation chicken on a serving platter sprinkled with the flaked almonds with the kitchiri rice salad and leaves on the side.