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Cornation chicken recipe ...... anyone?

Discussion in 'Cookery' started by Alenga, May 29, 2012.

  1. I have one but the picture does not look how I want it to look
    I want it sort of yellow ish........ and with sultanans in it.
    Would anyone have one?
    Many thanks
     
  2. I have one but the picture does not look how I want it to look
    I want it sort of yellow ish........ and with sultanans in it.
    Would anyone have one?
    Many thanks
     
  3. Bethannie

    Bethannie New commenter

    Fry an onion and a couple of cloves of garlic in a little vegetable oil.
    add the following:
    2 dessertspoons curry powder
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon tumeric (this adds the yellow colour you want!)
    when the spices are mixed in add 250 ml chicken stock (froma cube is fine) an s50ml coconut milk....cook until most of the liquid is absorbed
    let this oniony mix go cool and then stir in 400g mayonnaise and 4 tablespoons desiccated coconut....add a little more cocnut milk if it is too thick.
    add this to some shredded cooked chicken and some sultanas
    (adapted from Paul Merrett's recipe in Economy Gastronomy)
     
  4. Thanks so much, Bethanie. Sounds just what I want.
    Much appreciated.
     
  5. henriette

    henriette New commenter

    ..or (in my house when I'm making school lunch):
    • 1 tbsp mayo from a jar
    • 1 tsp curry paste (Patak's Madras for me)
    • 1 handful sultanas
    • leftover roast chicken
    • cold rice
    • plastic box
     
  6. Bethannie

    Bethannie New commenter

    ....that should be 250 ml coconut milk!
     
  7. Thanks, H.
    Is it yellow?
    I suppose I could mix up my own paste with the tummeric
     
  8. I make a slightly different version:
    To poached chicken I add a dressing made of mayonnaise mixed with greek yoghurt, 2 tbsp mango chutney, 1 tbsp curry powder and chopped apricots. The curry powder can be toasted first which removes the slightly harsh raw taste.
    You could add extra turmeric if you want a very yellow dish and replace apricots with sultanas.
     
  9. That sounds good as well, Cosmos. Thank you. I would probably have both apricots and sultanas.
     
  10. BelleDuJour

    BelleDuJour Star commenter

    Go on the BBC food website and there's a fantastic, but slightly intricate, version by the Hairy Bikers. It's what I'm preparing for our Jubilee bash on Sunday. Their recipe serves 4. I'm catering for 50!
    It's slightly different, probably more a 21st century version and looks utterly yummy! It's kind of an even posher version of the one Cosmos posted.
     
  11. Thanks, Belle. I will take a look.
     
  12. Had a look at the HB's recipe.....that looks good! Much posher than mine!
     
  13. I think traditionally, it is supposed to be 'posh' ........ or what was thought of as posh - to serve to guests anyway.
     
  14. sparklepig2002

    sparklepig2002 Star commenter

    that sounds lovely-! (can't possibly ban you now!). I like the addition of coconut milk. Will make that for tea tonight.
     
  15. BelleDuJour

    BelleDuJour Star commenter

    Indeed. But what was considered 'posh' in 1952 is very different to nowadays! [​IMG]
    Also, the range of ingredients then was very limited compared to today.
     
  16. Yes, so true.
    Thanks everyone for the recipes. I will have a mishmash of the parts I like.
     

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