To celebrate the recent royal wedding I have created a vegetarian version of coronation chicken – a dish that was originally created for the coronation of Queen Elizabeth II in 1953. In addition to being veggie-friendly, this version is also low in fat, since it’s made with low-fat yoghurt instead of cream or mayonnaise. I have never tried coronation chicken before, but I have been told by a non-veggie that this tastes similar to the real thing!
Ingredients (serves 3-4)
- 1 small onion, finely chopped
- 110g of quorn chicken-style pieces (frozen or chilled)
- 35g (about 5) dried apricots, finely chopped
- 1 tsp of mild curry powder
- 1.5 tsp of Garam Masala
- 0.5 tsp of tumeric
- 0.5 tsp of tomato puree
- 1.5 tsp sugar
- half a pint of dilute vegetable stock or water
- 150g of low fat natural yoghurt (1 small pot)
- Fry the onions in a little butter or oil for 4 to 5 minutes.
- Add Quorn pieces and fry until the Quorn starts to brown. Then add the curry powder and garam masala to the pan and mix everything together. After a couple more minutes add the apricots, tomato puree, vegetable stock or water, tumeric and sugar to the pan and mix well. Simmer for 20 minutes with no lid on the pan, so that the liquid reduces to a thick paste/sauce.
- Leave the mixture to cool then add the yoghurt. If you used water instead of stock, add salt according to taste. You can eat right away, but it’s best served chilled (after being refridgerated).
- If you like raisins/sultanas you can add these at the same time as the dried apricot.
- If you want to make your Coronation Quorn more indulgent, you can use cream and/or mayonnaise instead of yoghurt. You may want to omit some of the sugar if you use mayonnaise.
- Adjust the spices to your own taste.
- Can be stored in an airtight container in the fridge and used the next day.
- Great for sandwiches, picnics and salads.