That was the best Easter weekend I have had for as long as I can remember! The holidays are all about spending time with friends and family, and that’s exactly what Ben and I did. It was a weekend with a lot of food, a cooking mishap or two (i.e. buying the wrong ingredient for a cake and not realising until after I had actually finished baking it…), board games, and me laughing so hard I started to hurt and cry at the same time which only made me laugh more.
On Sunday I made afternoon tea for Ben’s family, which is where we went from a lot of food to far too much food. There were Easter Egg Brownies, Orange and Almond cake, Sweet Ricotta Puffs, and sandwiches galore – and that’s where this recipe come into play.
If you’ve never been to the UK you’d be forgiven for not being familiar with Coronation Chicken. At first, when you hear the recipe it doesn’t sound like it’s going to be nice at all, but it’s actually quite tasty! It’s either served here as a salad, or as a sandwich filling, which is the route I went this weekend.
It’s tangy but sweet, with a hint of oomf (“oomf” is a proper culinary term right? Right!) which makes it surprisingly delicious!
Also, on a slightly different note – I finally perfected my hummus and tabbouleh recipes! I’ll be posting them soon, because finding proper hummus and tabbouleh here in Scotland is difficult, so keep an eye out!
Anyway, onto my super easy Coronation Chicken recipe!
What Will I Need?
500g chicken, finely chopped
90g mango chutney
zest from 1 lime
1-2tsp lime juice (to taste)
2 tsp mild curry powder
- Lightly spray a large fry pan with cooking spray, then cook chicken over high heat for 8-10 minutes or until cooked through. Set aside to cool.
- Mix mayonnaise, mango chutney, lime zest, lime juice, curry powder and salt in a large bowl until well combined.
- Add chicken and stir through until chicken is thoroughly coated in the mix.
- Spread over slices of fresh white bread, creating sandwiches, cute into triangles and serve.