Coronation Chicken Scotch Eggs Recipe

Introduction

Coronation chicken scotch eggs are a delightful twist on a classic British snack, combining spiced chicken and creamy coronation mayonnaise. This recipe offers a perfect balance of flavors and textures, making it an impressive yet approachable dish for any occasion.

Ingredients

• 7 medium eggs, at room temperature
• 4 skinless, boneless chicken thighs
• 2 tsp mild curry powder
• 3 thyme sprigs, leaves picked
• Spring onions, roughly chopped
• 100g plain flour
• 100g panko breadcrumbs, blitzed in a food processor until fine
• Vegetable oil, for deep frying
• 50g mayonnaise
• 70g Greek yogurt
• 2 tsp mild curry powder
• 1 tsp ground turmeric
• 2 tbsp mango chutney

Instructions

1. Step 1: Bring a pan of water to a simmer over medium heat. Carefully lower in four eggs and cook for 6 minutes. Drain and immediately plunge into a bowl of ice-cold water. When cool enough to handle, peel the eggs and set aside.
2. Step 2: Place the chicken, 2 tsp curry powder, thyme leaves, spring onions, and 1 tsp salt into a food processor. Blitz until the mixture clumps together and resembles sausagemeat. Transfer to a bowl and divide into four portions.
3. Step 3: Roll each portion into a ball, then flatten into a disc. Place one boiled egg in the center and carefully wrap the chicken mixture around the egg, sealing it completely. Repeat with the remaining eggs and chicken mixture.
4. Step 4: Crack the remaining three eggs into a shallow bowl and whisk. Place the flour in a separate bowl and the blitzed panko breadcrumbs in another.
5. Step 5: Roll each scotch egg first in flour, then in beaten egg, and finally coat thoroughly with panko breadcrumbs. Place coated eggs on a plate and chill for 30 minutes.
6. Step 6: Meanwhile, prepare the coronation mayo by mixing together mayonnaise, Greek yogurt, 2 tsp curry powder, turmeric, and mango chutney. Season to taste and chill until ready to serve.
7. Step 7: Heat vegetable oil in a large saucepan to 160°C. If you don’t have a thermometer, test by dropping a cube of bread into the oil; it should brown within 30 seconds.
8. Step 8: Fry two scotch eggs at a time for 10–12 minutes until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining eggs.
9. Step 9: Allow the scotch eggs to rest for 5 minutes before slicing in half. Serve with the chilled coronation mayo on the side.

Tips & Variations

• For extra flavor, add a pinch of chili flakes to the chicken mixture for a subtle heat.
• You can swap Greek yogurt for sour cream in the coronation mayo for a different tang.
• If you prefer a crispier coating, use fresh panko breadcrumbs rather than blitzed ones.
• To make ahead, scotch eggs can be assembled and chilled, then fried just before serving.

Storage

Store any leftover scotch eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven at 180°C for 10–15 minutes to retain their crispiness. The coronation mayo can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs offer more moisture and flavor which help keep the filling tender.

How do I know when the oil is the right temperature for frying?

If you don’t have a thermometer, drop a small cube of bread into the oil. It should turn golden within 30 seconds, indicating the oil is ready.

Coronation Chicken Scotch Eggs Recipe

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★★★★★

4.9 from 120 reviews

• Author: Noah
• Total Time: 1 hour
• Yield: 4 Scotch eggs 1x

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Description

These Coronation Chicken Scotch Eggs combine tender boiled eggs encased in flavorful curried chicken mince, breaded and deep fried to golden perfection. Served with a creamy, tangy coronation mayo inspired by the classic coronation chicken flavors, this dish is a delightful fusion of British and Indian cuisine that’s perfect for a snack, picnic, or party appetizer.

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Ingredients

Scale 1x2x3x

Scotch Eggs

• 7 medium eggs, at room temperature
• 4 skinless, boneless chicken thighs
• 2 tsp mild curry powder
• 3 thyme sprigs, leaves picked
• Spring onions, roughly chopped (quantity equivalent to 2-3 small stalks)
• 100g plain flour
• 100g panko breadcrumbs, blitzed in a food processor until fine
• Vegetable oil, for deep frying (enough to fill pan one-third full)

Coronation Mayo

• 50g mayonnaise
• 70g Greek yogurt
• 2 tsp mild curry powder
• 1 tsp ground turmeric
• 2 tbsp mango chutney

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Instructions

1. Boil the eggs: Bring a pan of water to a simmer over medium heat. Carefully lower in four of the eggs and cook for 6 minutes. Drain and immediately plunge into a bowl of ice-cold water to stop cooking. When cool enough to handle, peel the eggs and set aside.
2. Prepare chicken mixture: Place the chicken thighs, 2 tsp mild curry powder, thyme leaves, spring onions, and 1 tsp salt into a food processor. Blitz until the mixture clumps together and resembles sausage meat; the chicken should be minced. Transfer to a bowl and divide into four equal portions.
3. Encase eggs in chicken: Take one portion of the chicken mixture and gently flatten into a disc in your palm. Sit one peeled boiled egg in the center, then bring the chicken around the egg to completely enclose it, rolling gently in your hand to seal. Repeat with remaining portions and eggs.
4. Coat the Scotch eggs: Crack the three remaining eggs into a shallow bowl and whisk. Put the flour in a separate bowl and the blitzed panko breadcrumbs in another. Roll each stuffed egg first in the flour, then the beaten eggs, and finally coat thoroughly with the panko breadcrumbs. Place coated eggs on a plate and chill in the fridge for 30 minutes.
5. Make coronation mayo: In a bowl, mix together mayonnaise, Greek yogurt, 2 tsp curry powder, turmeric, and mango chutney. Season to taste with salt if needed. Chill until serving.
6. Fry the Scotch eggs: Fill a large saucepan no more than one-third full with vegetable oil and heat to 160°C (320°F). You can test readiness by dropping a cube of bread into the oil; it should brown within 30 seconds. Lower two scotch eggs into the oil at a time and fry for 10-12 minutes until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
7. Rest and serve: Let the Scotch eggs rest for 5 minutes after frying. Cut in half and serve immediately with the chilled coronation mayo on the side.

Notes

• Ensure eggs are at room temperature before boiling to prevent cracking.
• Cooling eggs quickly after boiling helps with easier peeling.
• Chilling the coated Scotch eggs before frying helps them hold their shape during cooking.
• Use a food thermometer to maintain the oil temperature precisely for perfect frying results.
• Leftover coronation mayo can be stored in the fridge for up to 2 days.
• For a milder flavor, adjust the curry powder according to taste.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Snack, Appetizer
• Method: Frying
• Cuisine: British-Indian Fusion

Keywords: Coronation chicken, Scotch eggs, deep fried eggs, curried chicken, coronation mayo, party snacks, British fusion dishes