Ingredients
Scale
- 120 g or ½ c mayonnaise
- 60 g or ¼ c Greek yoghurt
- 7 ½ ml or 1 ½ tsp curry powder
- 7 g or 1 ½ tsp tomato paste
- 40 g or 2 tbsp mango chutney
- 25 g or 1/8 c raisins or dried cranberries
- 15 ml or 1 tbsp fresh lemon juice
- Salt and pepper to taste
- 340 g 12 oz chicken breasts, cooked, cooled and chopped (2–3 breasts)
- 6 g or 2 tbsp chives, chopped
Instructions
- In a medium bowl, combine the mayonnaise, yoghurt, curry powder, tomato paste, chutney, raisins and lemon juice. Season to taste with salt and pepper.
- Fold in the chopped chicken and chives. Stir in a bit more mayonnaise or yoghurt if you want a little thinner consistency.
Notes
- Use a rotisserie chicken if you’re pressed for time.
- Coronation Chicken tastes even better when the flavours get a chance to blend. Chill in the fridge for a few hours or overnight.
- Not just for sandwiches — Coronation Chicken is wonderful on a bed of greens, in a wrap or even as a topping for baked potatoes.
- Adapted from Mary Berry’s Coronation Chicken recipe.