Coronation Chicken Sandwiches

Coronation Chicken Sandwiches

  • Serves: 4–6

  • Prep Time: 10 minutes

  • Cooking Time:

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Ingredients

  • 500 g cooked chicken, shredded (a barbecue chook is perfect)
  • 80 g Lush Lychees Mango Chutney
  • 100 g whole-egg mayonnaise
  • 80 g Greek yoghurt
  • 1 teaspoon curry powder
  • 1 tablespoon fresh lime juice
  • 50 g sultanas or dried apricots, chopped
  • 2 spring onions, finely sliced
  • Salt and pepper
  • Bread, and butter lettuce or rocket, to serve

The best thing to do with leftover roast chicken, and it takes ten minutes.

Coronation chicken has been badly treated over the years — usually oversweetened and made with curry powder alone. Made properly, with real chutney doing the sweetening and yoghurt lightening the mayonnaise, it is one of the great sandwich fillings.

Method

  1. Toast the curry powder in a small dry pan over low heat for 30 seconds, until it smells nutty. Raw curry powder tastes dusty and this one step fixes it.

  2. Whisk the mayonnaise, yoghurt, chutney, toasted curry powder and lime juice together until smooth.

  3. Fold through the chicken, dried fruit and spring onion.

  4. Season well and taste. It should be sweet, tangy and lightly spiced — add more chutney for sweetness, more lime if it feels heavy.

  5. Rest in the fridge for 20 minutes if you can, then pile onto buttered bread with plenty of lettuce.

Tips

  • Shred the chicken by hand rather than chopping it. Ragged edges hold the dressing far better than neat cubes.

  • It keeps three days covered in the fridge and is better on day two.

  • Serve the same mixture in baby cos leaves instead of bread for a lighter version, or on a jacket potato.
Coronation Chicken Sandwiches