Golden Jubilee Chicken
Celebrate culinary elegance with this Golden Jubilee Chicken recipe, a dish fit for any special occasion. Combining tender poached chicken with a luxurious, creamy sauce infused with aromatic curry powder, sweet mango chutney, and apricot preserves, this recipe delivers a harmonious balance of savory, sweet, and mildly spicy flavors. A hint of lemon juice brightens the sauce, while optional garnishes of sliced almonds and fresh coriander add a delightful crunch and freshness. Whether served chilled or at room temperature, this versatile dish pairs perfectly with a crisp green salad or buttery rolls, making it an ideal centerpiece for summer gatherings, festive lunches, or royal-inspired dinners. Easy to prepare yet richly flavorful, Golden Jubilee Chicken is a regal homage to classic culinary traditions.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 500 ml chicken stock
- 1 piece bay leaf
- 150 ml double cream
- 150 g mayonnaise
- 3 tbsp mango chutney
- 2 tsp curry powder
- 2 tbsp apricot preserves
- 1 piece garlic clove, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp sliced almonds (optional, for garnish)
- 2 tbsp fresh coriander leaves (optional, for garnish)
Instructions
Place the chicken breasts in a medium saucepan. Add the chicken stock, bay leaf, and a pinch of salt. Bring to a gentle simmer over medium heat and cook for 15-20 minutes or until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts from the saucepan and let them cool. Reserve 1/4 cup of the cooking stock for the sauce and discard the bay leaf. Shred or chop the chicken into bite-sized pieces and set aside.
Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the minced garlic and curry powder, stirring constantly for 1-2 minutes until the spices are fragrant. Be careful not to burn the garlic.
In a large mixing bowl, whisk together the double cream, mayonnaise, mango chutney, apricot preserves, lemon juice, salt, and pepper.
Stir in the cooked garlic and curry mixture along with the reserved 1/4 cup of chicken stock. Mix until the sauce is smooth and well combined.
Add the shredded chicken to the bowl with the sauce and gently toss to coat the chicken evenly.
Cover the mixture and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, optionally sprinkle with sliced almonds and fresh coriander leaves for garnish.
Serve Golden Jubilee Chicken chilled or at room temperature, accompanied by a fresh green salad or buttered rolls.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 13.2 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
