I love coronation chicken, its a great way to jazz up your lunch box, have on a picnic or makes a great jacket potatoes filling. Its a really good way to use up left over roast chicken or a couple of chicken thighs. If your an end of the day shopper and can grab a reduced fresh cooked chciken this dish is perfect if its a bit dry and you want to make a lovely supper.
The curried mayo is also lovely as a dressing in itself and works well if you have a chicken drumstick and want to jazz it up when its cold.
There are many variations on this recipe, but i like to keep it simple and let the chicken sing out rather than swamp it with loads of other flavours.This recipe also works very well with turkey
Spoon usage - 1
Kitchen skill - novice
Cost - £1.20 **its hard to be accurate as i tend to make it when i have left over chicken and use store cupboard staples. main cost if you were doing this from scratch would be the chicken.
Serves: 4 - 6 small portions or fill 2 large jacket spuds
Ingredients
chicken portions breast & thigh meat - 200g of
2 dessert spoons of mango chutney
1 tsp curry power
handful of sultanas soaked
Toasted almonds* optional
dash of lemon juice
**2 dessert spoons mayo
**1 dessert spoon natural yogurt
1 tea bag
dash of lemon juice
**If you just have mayo use that, the yogurt just give its a lighter creamier consistency
prep
soak the sultanas you want them nice and plump - bear with me soak them in very weak tea. Ok I know it seems odd but it brings out the sweetness - soak for half an hour
chop up the chicken in good size pieces
Putting dish together
1. heat up a frying pan once hot add the generous teaspoon of curry powder and dry fry for 30 seconds
2. turn down the heat and add the mango chutney - I used cheap sainsburies basic which has a sharp jam like edge to it so its very much to taste - if you have good quality stuff you might only need 1 dessert spoon full. you can always add more later.
3. remove from the heat and add the mayo 1 spoon at a time, taste as you go - I like a nice sharp taste with mild curry background flavour.
Tip - once chilled the flavour will develop so dont worry if you cant taste the curry flavour at first. it does work honest
4. Darin the sultanas and add to the chicken
5. add the curried mayo - I don't like things swimming in mayo, but my husband does so i put aside extra in a pot for him to pour over as a dressing later. add a dash of lemon juice to give it a zing
6. chill for at least an hour then taste at this point you might want to add more mango chutney but hopefully the flavours will be nicely balanced. a creamy, slightly sharp, mild curried flavour chicken dish.
Enjoy
The curried mayo is also lovely as a dressing in itself and works well if you have a chicken drumstick and want to jazz it up when its cold.
There are many variations on this recipe, but i like to keep it simple and let the chicken sing out rather than swamp it with loads of other flavours.This recipe also works very well with turkey
Spoon usage - 1
Kitchen skill - novice
Cost - £1.20 **its hard to be accurate as i tend to make it when i have left over chicken and use store cupboard staples. main cost if you were doing this from scratch would be the chicken.
Serves: 4 - 6 small portions or fill 2 large jacket spuds
Ingredients
chicken portions breast & thigh meat - 200g of
2 dessert spoons of mango chutney 1 tsp curry power
handful of sultanas soaked
Toasted almonds* optional
dash of lemon juice
**2 dessert spoons mayo
**1 dessert spoon natural yogurt
1 tea bag
dash of lemon juice
**If you just have mayo use that, the yogurt just give its a lighter creamier consistency
prep
soak the sultanas you want them nice and plump - bear with me soak them in very weak tea. Ok I know it seems odd but it brings out the sweetness - soak for half an hourchop up the chicken in good size pieces
Putting dish together
1. heat up a frying pan once hot add the generous teaspoon of curry powder and dry fry for 30 seconds
2. turn down the heat and add the mango chutney - I used cheap sainsburies basic which has a sharp jam like edge to it so its very much to taste - if you have good quality stuff you might only need 1 dessert spoon full. you can always add more later.3. remove from the heat and add the mayo 1 spoon at a time, taste as you go - I like a nice sharp taste with mild curry background flavour.
Tip - once chilled the flavour will develop so dont worry if you cant taste the curry flavour at first. it does work honest
4. Darin the sultanas and add to the chicken
5. add the curried mayo - I don't like things swimming in mayo, but my husband does so i put aside extra in a pot for him to pour over as a dressing later. add a dash of lemon juice to give it a zing
6. chill for at least an hour then taste at this point you might want to add more mango chutney but hopefully the flavours will be nicely balanced. a creamy, slightly sharp, mild curried flavour chicken dish.
Enjoy
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