Season ‘n’ shake coronation chicken

This twist on classic coronation chicken is great for a relaxed summer supper.


For the marinade
For the glaze
For the coleslaw
For the spice mixture

Preparation method

  1. For the marinade, mix the salt, turmeric, white pepper, sugar and ketjap manis together in a bowl. Add the chicken pieces, stir until they are well coated in the marinade, cover and chill in the fridge overnight.

  2. Preheat the oven to 150C/300F/Gas 2.

  3. Place the chicken pieces onto a large piece of aluminium foil and pour over any remaining marinade. Wrap the chicken tightly in the foil and place into a large roasting tin.

  4. Pour boiling water into the roasting tin until it is half-filled.

  5. Roast the chicken for 45-50 minutes. Remove from the oven and set aside.

  6. Increase the oven to 220C/425F/Gas 7.

  7. Meanwhile, for the glaze, heat the glucose syrup, chicken stock and ketjap manis in a saucepan, stirring regularly, until the mixture is smooth and reduced slightly.

  8. Remove the chicken pieces from the foil and place into a roasting tin. Pour over the glaze and roast in the oven for 6-8 minutes.

  9. For the coleslaw, mix the cabbage, carrots, mayonnaise, garam masala, turmeric, raisins, apple and coconut together in a bowl until well combined.

  10. For the spice mixture, mix all of the ingredients together in a bowl until well combined.

  11. To serve, spoon the coleslaw onto a large serving plate, sprinkle over the flaked almonds, apricot and cress.

  12. Spoon the chicken onto a large serving plate and serve the seasoning alongside.

  13. Alternatively, place the chicken into brown paper bags, spoon in some seasoning and give it a shake!

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 8-10

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