A fabulously easy and lighter version of the classic 1950's Coronation Chicken, my quick recipe uses reduced fat mayonnaise, half fat crème frâiche and some amazing caramelised red onion chutney (and chunky mango chutney) from Shaws of Huddersfield; as well as the chutney, I've added lemon juice and fresh spring onions for an extra freshness and a tangy taste. Serve this "lightened-up" version of a British classic as a salad or in sandwiches as a sandwich filling. It is also amazing when served as a filling for jacket potatoes too!
2 x cooked chicken breast fillets, roughly diced into small chunks (about 120g each, skinless and boneless)
50g toasted flaked almonds
fresh lettuce leaves to serve
2 tablespoons reduced fat mayonnaise
2 tablespoons half fat Crème Frâiche
juice of half a lemon
2 tablespoons Shaws Caramelised Red Onion Chutney
2 teaspoons curry paste (mild or medium according to taste)
2 teaspoons Shaws Chunky Mango Chutney (plus extra to serve)
small bunch spring onions (trimmed and finely diced, reserve some of the green tops to serve)
salt and pepper to taste
A fabulously easy and lighter version of the classic 1950's Coronation Chicken, my quick recipe uses reduced fat mayonnaise, half fat crème frâiche and some amazing caramelised red onion chutney (and chunky mango chutney) from Shaws of Huddersfield; as well as the chutney, I've added lemon juice and fresh spring onions for extra freshness and a tangy flavour. Serve this "lightened-up" version of a British classic as a salad or in sandwiches as a sandwich filling. It is also amazing when served as a filling for jacket potatoes too!
Make the sauce: mix all of the sauce ingredients together, adding the lemon juice to the mayonnaise and crème frâiche first in order to loosen it, before adding the rest of the ingredients. When adding the chutneys, carefully stir them in as not to over mix them and change the colour pf the sauce. Adjust seasoning to taste with extra curry paste and salt and pepper if necessary.
Add the diced cooked chicken to the sauce mixture and carefully fold it in.
Line a serving platter with leaves, I used Baby Gem leaves, and spoon the Coronation Chicken over the top of the lettuce leaves. Scatter the toasted almonds over the top with the reserved spring onion greens.
Serve with extra mango chutney and crusty bread as a salad, or use in in sliced bread as a sandwich filling. Can also be used as a filling for jacket potatoes or as a topping for open sandwiches too.
NB: To cook the chicken breasts, it is best to poach them in a little stock; for 2 to 4 chicken breasts, pour boiling water into a saucepan then add a vegetable stock cube and half a lemon, cut into wedges. Add the chicken breasts and poach them gently, covered, for 10 minutes; after 10 minutes, take the pan of the heat, keep it covered and allow the chicken breasts to cool in the stock until you need to use them - this keeps them moist. Keep the stock for soup, sauces or as a chicken stock.
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