Coronation chicken
Serves 6
Easy
Total time:
Use up left-over roast chicken to make this classic that's as great as a filling for sarnies and jacket potatoes as it is for spooning into crisp lettuce leaves or over salads
Skip to ingredients
- 100g mayonnaise
- 100g thick natural yogurt
- 2 tbsp mango chutney
- 2 tbsp medium or madras curry powdertoasted
- 4 dried apricotsfinely chopped (or 2 tbsp of raisins)
- 2 spring onionsfinely chopped
- a squeeze lemon juice
- ½ a small bunch corianderfinely chopped
- ½ tsp nigella seeds
- 400g left-over roast chicken or cooked chickenshredded
- 1 tbsp (optional) flaked almonds
Nutrition: per serving
- kcal276
- fat18.4g
- saturates2.7g
- carbs6.7g
- sugars5.8g
- fibre1.5g
- protein20.1g
- salt0.4g
Method
step 1
Mix the mayo, yogurt, chutney, curry powder, apricots and spring onions with some seasoning in a large bowl. Add a squeeze of lemon to taste, then add the coriander, nigella seeds and shredded chicken.
step 2
Serve in jacket potatoes, salads or sandwiches, or spoon into Little Gem lettuce leaves and serve topped with a sprinkle more of nigella seeds, coriander or some flaked almonds, if you like. It will keep for 2-3 days, chilled.
