The Bishop of St Albans, the Rt Revd Alan Smith, has commissioned an easy-to-make Coronation Chicken recipe, to encourage parishes to host a Big Lunch in their communities on Sunday, June 2nd, the 60th anniversary of the Coronation of the Queen.
??The recipe for St Albans Coronation Chicken includes ingredients that embrace many of the communities to have made their home in the Diocese of St Albans: British, Pakistani, Indian, Italian, Chinese, South Asian, Jewish and West Indian.
??The Bishop said: ?Food is one of God?s greatest gifts around which we make friends across national, ethnic or religious boundaries. I hope this dish is a small tribute to the original idea for celebrating the Coronation with foods from many traditions. I am offering this to our communities in the Diocese of St Albans as a way for them to feel more included in the celebration of 60 years since Her Majesty?s Coronation.?
??The brainchild of the Eden Project and championed ecumenically by HOPE, The Big Lunch will see millions across the UK country joining together to have lunch on the afternoon of Sunday, June 2nd. Churches can get further information and sign up for a free Big Lunch pack at http://www.thebiglunch.com.
???Recipe (6 portions)
??St Albans Coronation Chicken
??500g skinless, boneless British-sourced free range chicken breast – cooked and diced (could be kosher or vegetarian ?chicken?)
??1 chopped red chilli
??1 chopped onion
??1 to 2 teaspoons curry paste
??Squeeze fresh lemon juice
??75g mango chutney
??? teaspoon of fresh chopped culantro (Chadon Beni) or 1 teaspoon chopped coriander and extra to serve ??100ml Italian white wine (optional, or vegetable stock)
??? teaspoon salt and freshly ground black pepper
??Heat oil and cook onion over medium heat until soft. Add curry paste and the chopped chilli and stir for 1 minute. Add wine, mango chutney, lemon juice and 100 ml water, and simmer, stirring, for 5 to 10 minutes until syrupy. Allow to cool. Mix in mayonnaise and culantro or coriander. Combine cooked chicken and sauce in a bowl. Garnish with extra culantro or coriander. Serve cold with salad.