Coronation Chicken- My Way

Coronation Chicken (My Way)There's a bit of a story behind this one.
I was having a nosy online recently to see what M&S had on, as you do, when I spotted a link for Brit Superstore. Well, of course I had to have a look. Ended up with a whole basket filled, tea, biscuits, all sorts. And tucked in there was a bottle of Coronation sauce, which properly tickled me, because I've always just made mine from scratch. Never occurred to me you could buy it ready done in a bottle.
Got to checkout, saw the shipping cost, and the whole basket got abandoned rather sharpish. Off I trotted to the local IGA instead, and came home with a bag of Walkers Cheese & Onion, Quavers and Hula Hoops. Not exactly a hardship, all things considered.
But seeing that bottled version did get me thinking about the flavour again, so here's my proper homemade Coronation Chicken, straight from the cookbook.
A little history
Coronation Chicken was dreamt up in 1953 for Queen Elizabeth II's coronation, the brainchild of Le Cordon Bleu chefs Constance Spry and Rosemary Hume. They needed something regal enough for the occasion, but practical enough to serve cold to hundreds of guests without losing its shine. What they came up with was tender chicken in a creamy, lightly spiced sauce with just a hint of sweetness. British comfort with a touch of the exotic.
It didn't stay in the palace for long. It found its way into sandwich shops and family kitchens up and down the country, and it's just as happy in a lunchbox as it is at a proper spread. Sweet, tangy, gently spiced, and still wearing its crown well.

​What you'll need
Makes: approx. 6 servings Prep time: 10 minutes Storage: keeps up to 5 days in the fridge

• 500g shredded chicken breast, cooked
• 1 jar mango chutney
• 2 tsp lemon juice
• 1 tbsp curry powder
• 250g whole egg mayonnaise
• 1 tbsp Dijon mustard

Method

1. In a bowl, mix together the mayonnaise, mango chutney, lemon juice, curry powder and Dijon mustard until smooth.
2. Add the shredded chicken and stir until evenly coated.
3. Cover and store in the fridge until needed.

Make it your own

• Lighter version: swap half the mayo for Greek yoghurt for a tangy, lighter option
• Spice it up: add extra curry powder, a pinch of cayenne, or chopped fresh chilli for a kick
• No mango chutney? apricot jam, honey, or finely chopped dried apricots work just as well for the sweetness
• No lemon juice? a splash of apple cider vinegar gives a similar tang
• Too thick? loosen with a splash of milk, cream, or coconut milk
• Gluten-free? this recipe is naturally gluten-free, just check your chutney for additives
• Dairy-free? use a vegan mayo to keep it dairy-free
• Not a chicken fan? swap in cooked turkey, prawns, or flaked salmon
• Vegetarian? chickpeas, roasted cauliflower or firm tofu all work beautifully

How to serve it

• Sandwiches & wraps — buttery soft bread, a bagel, or a tortilla wrap
• Salad topper — spooned over mixed greens for a quick, protein-packed lunch
• Jacket potato filling — a warm, fluffy baked potato and Coronation chicken is perfection
• Crusty baguette — piled high with lettuce and sliced cucumber for extra crunch

Fancy more like this? This recipe features in my cookbook, Pork Pies & The Perfect Pickle. Have a peek [here], or come say hello over on the Facebook group.
Leigh xx