This recipe is super simple and super delicious. In fact it is almost embarrassingly easy, however when something tastes this good it is not possible to feel shame. I am sure you are going to love this; I often look for an excuse to make this scrummy dish, Coronation Chicken.
It is said that principals of the Cordon Bleu cookery school created coronation chicken for the coronation of Queen Elizabeth in 1953. Although there was a dish created in 1935 that mixed chicken with mayonnaise and curry of the silver jubilee of George the fifth in 1935, which may have served as the inspiration. That was suitably named jubilee chicken. Wherever it came from I am very thankful.
There are so many uses for coronation chicken, in sandwiches, with salads, in baked potatoes. One of my favourites is on toast. I first had coronation chicken on toast at the parlour in Fortnum and Mason. The mix of textures is perfect, creamy mayonnaise-laced chicken and crisp hot toast.
The combination of each ingredient can easily be tweaked to suit your tastes but I will say this tastes pretty awesome. Along with cooked chicken, mayonnaise and curry powder I also add a pinch of salt and pepper as well as mango chutney. The sweetness from this takes it to a truly fantastic place. I also soak sultanas in orange juice. I will say if possible make this the night before and let it sit in covered in the fridge. The flavours meld and intensify.
This is one of my favourite fillings for afternoon tea sandwiches. If youâre having afternoon tea check out these recipes for more.
Orange & Cranberry Scones
Hidden Oreo Cupcakes
Mini Egg Scones
Red Velvet Cake
If you try this let me know what you think in the comments below. Tell me what you serve it with. Share your pictures with me on social media and donât forget to use #CUBBintheKitchen to be featured in my stories.
Coronation Chicken
Ingredients
- 200 grams Cooked Chicken Breast
- 4 tbsp Mayonnaise Reduced Fat
- 1 tbsp Mango Chutney
- 1.5 tsp Curry Powder
- 3 tbsp Sultanas
- 3 tbsp Orange Juice
- A Pinch Salt & Pepper
- 1 tbsp Chopped Fresh Parsley Optional
Instructions
- In a microwave safe dish put the Sultanas and Orange Juice and heat for 40 seconds and set aside.
- Chop the chicken into small dice and add to a bowl.
- Add the Mayonnaise, Curry Powder, Mango Chutney, Salt & Pepper.
- Drain the Sultanas and add to the bowl.
- Stir it all together, if thereâs time let it sit in the fridge.Â
- Serve with a scattering of fresh Parsley.
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