Spiced dressing, pickled cucumber & crushed poppadoms
Spiced dressing, pickled cucumber & crushed poppadoms
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
MAKE YOUR OWN MAYONNAISE
I’ve used yoghurt here, but coronation chicken is often made with mayonnaise. If you fancy swapping in homemade mayo, place 1 large free-range egg yolk in a large non-metallic bowl. Whisk for 2 minutes until thick and creamy, then very gradually add 250ml of vegetable oil, whisking continuously until all the oil is incorporated. Add little squeezes of lemon juice to loosen, if needed. Once the time’s up on the chicken, whisk in 2 to 3 tablespoons of the spiced juices from the tray, season with salt, pepper, then taste and add a little more lemon juice, if you like. Decant any leftovers into an airtight container and keep in the fridge for up to 3 days.
GET AHEAD
If you’re taking this to a street party or buffet, you can easily roast up the chicken the day before to get ahead. Just remember to cool completely, cover and refrigerate it overnight. When you’re ready to serve, quickly crisp up the skin and scrunch over the poppadoms for maximum crunch.
VEGGIE LOVE
Swap the chicken for 1 extra-large head of cauliflower (1.2kg). Trim away just the tatty outer leaves and the end of the stalk from the cauliflower, then halve, slice into 3cm wedges and sit them on 2 roasting trays. Rub with the marinade, then toss the onion wedges into the tray with 1 tablespoon of red wine vinegar and the pineapple slices. Halve and add 1 lemon, drizzle everything with 1 tablespoon of olive oil and roast for 35 minutes, or until beautifully golden and tender. If you’re after a vegan feast, swap in a dairy-free yoghurt alternative, too.