Coronation Chicken
Enjoy this easy to make Coronation Chicken in a salad, sandwich or on a jacket potato.
Servings: 4
Calories: 452kcal
Ingredients
- 4 chicken breasts
- 200 g creme fraiche and 100g Greek yoghurt*
- 2 tsp mild curry powder or 1 tbsp of curry paste
- 1 tsp ground cinnamon
- 1 tbsp mango chutney
- 1 tbsp lemon juice
- 2 tbsp sultanas and/or chopped apricots optional
- Salt and pepper to season
- Chopped fresh coriander optional
Instructions
- Place the chicken breasts in a pan with a bay leaf and some peppercorns if you have them. You can cook the chicken in plain water or lightly seasoned with salt and pepper.
- Pour water over the top of the chicken breasts so that they are covered with about 1 or 2 inches to spare.
- Bring to a boil and reduce to a simmer for 15 to 20 minutes or until they are cooked through. Turn the heat off and leave the chicken to cool in the water.
- Mix the yoghurt with the curry powder or paste and cinnamon in a bowl. Mix it together until it is well combined
- Stir in the mango chutney, lemon juice, and salt and pepper to season.
- Once the chicken has cooled down, drain it from the liquid and shred or dice it into strips.
- Add the shredded chicken into the curry sauce until it is well combined.
- If you are adding sultanas and or apricots, stir these in now.
- Serve with a green salad, in a sandwich, or on a jacket potato.
Notes
Instead of creme fraiche and yoghurt you can use an equivalent amount of mayonnaise
Nutrition
Serving: 1 | Calories: 452kcal | Carbohydrates: 12g | Protein: 40g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 352mg | Fiber: 1g | Sugar: 9g
