Easy coronation chicken

Ideal as a sandwich filler, to go with a salad or serve with jacket potatoes. You could use left over chicken although this tends to be a bit dry – much better to start afresh and use chicken breast that has been gently simmered so as to keep as moist as possible.

• Prep:5 mins

• No cook

• Easy

• Serves 4-6

Ingredients:

• 6 tbsp mayonnaise

• 2-3 tsp mild curry powder, to taste

• ½ tsp ground cinnamon

• 2tbsp mango chutney

• 1-3 tbsp sultanas, or to taste (use some of the chicken stock to soak the sultanas a couple of hours before being used, improves the taste and make them really nice and plump)

• 500gr shredded cooked chicken (see above)

• Roasted flaked almonds, to taste

Method:

1. Mix the mayonnaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper.

2. Add the shredded chicken (see below and stir to coat in the sauce). Stir in 2 tbsp water to loosen if needed, then season and serve as desired.

Chicken:

Calculate 1 large chicken breast per person. Make a chicken stock using a stock cube – let water boil, immerse the chicken breast and bring just before boiling point. Turn heat down and leave at a low simmer for 20 minutes. Turn heat off completely and let chicken breast go cold in stock.

When you’re ready to make the dish, cut the pieces of meat in 3, lengthwise and then tear the meat apart into bitesize chunks, sort of shredding. This method works better than cutting it (I’ve tried both methods! Being shredded, the meat seams to ‘soak' up the sauce better than if the meat has got a cut surface – there’s bound to be a theory to that!!!).

Serve the coronation chicken either as a sandwich filling or in a dish that’s laid out with salad leaves. Sprinkle the flaked almonds on top.

We would love to see pictures of your creations using our recipe so why not send them to my email address sandy@allthingsgreen.uk and we can look to publish them on our site.