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Chatpata Coronation Chicken

Chatpata Coronation Chicken

This is a great way of turning a British classic into something special. Chatpata means quick in Hindi and its a simple approach to a recipe

bar Chatpata Coronation Chicken
which does taste good when all the ingredients are combined at just the right quantities. This makes a great sandwich filling too and the whisky can be omitted.

Picture by Werner Van Peppen

Serves 4

450g cooked chicken, torn into pieces or diced
2-3 tbsp sunflower or olive oil
2 onions, finely chopped
1 tsp curry powder
1 tbsp tomato purée
2 tbsp whisky
75ml water
1 bay leaf
1/4 tsp salt
A pinch of freshly ground black pepper
1/2 tsp sugar
Squeeze of lemon juice
4 tbsp good quality mayonnaise
2 tbsp apricot jam
2 tbsp whipped cream


The chicken can be cooked by placing it into a saucepan with a tight-fitting lid, covered with water and a few chopped spring onions, half a teaspoon of salt and 5 to 6 peppercorns. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces.

For the sauce, heat the oil on a medium heat in a pan over a medium heat. Add the onions and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, whiskey, water and bay leaf. Bring the mixture to a fast boil. Season with salt and ground black pepper, then add the sugar and lemon juice, to taste. Simmer for a couple of minutes. Strain the sauce through a fine mesh sieve into a bowl. Once cooled, gradually fold in the mayonnaise and jam followed by the cream. Place the cooked chicken into a large bowl, pour over enough sauce to coat the chicken. Serve on top of a jacket potato and sprinkle over the coriander leaves.


(c) 2012

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