A tasty Saturday lunch. The leftovers were also popular with a few men who had been to a rugby match on the Saturday night.
Coronation chicken – serves 4 for lunch or in sandwiches
- 300g cold cooked chicken
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 1 tbsp medium curry powder
- 60ml chicken stock
- 1 bay leaf
- ½ tsp tomato purée
- 25g sultanas
- 2 tbsp mango chutney
- 125g mayonnaise
- 50ml Greek yoghurt
- ½ tsp lemon juice
- 1 tbsp chopped coriander leaves
- 1 tbsp toasted flaked almonds
Shred the chicken, discarding any skin and bones.
Heat the oil in a small pan over a medium heat and cook the onion for about 3 minutes or until soft but not coloured. Add the curry powder and fry for a minute, then add the chicken stock, bay leaf, tomato purée and sultanas. Cook for 5 minutes until the stock is well redcued, then stir in the mango chutney. Stir well, remove the bay leaf and leave to cool.
When the onion mixture is completely cool, add the mayonnaise, yoghurt and lemon juice. Stir in the chicken and coriander.
Serve in sandwiches, on toast, or with salad leaves, and sprinkle over the flaked almonds.
(Original recipe from Rick Stein At Home, BBC Books, 2021.)
Jono & Jules do food & wine 