A classic British recipe mix with coriander seed, cumin and turmeric for delicious Coronation Chicken.
Coronation Chicken was invented for the foreign guests who were to be entertained after Her Majesty the Queen’s Coronation in June 1953. The food had to be prepared in advance, and Constance Spry proposed a recipe of cold chicken in a mild and creamy curry sauce to be served with a dressed salad of rice, peas and mixed herbs. The recipe won the approval of the Minister of Works and has since been known as Coronation Chicken.
For OUR RECIPE you will need…
1 sachet Schwartz Coronation Chicken Classic British Recipe Mix
175g (6oz) light mayonnaise
1 tbs mango chutney
25g (1oz) raisins or sultanas
2 spring onions, sliced
450g (1lb) cooked chicken, diced
1 tbs flaked almonds, toasted
Mix sachet contents with mayonnaise, mango chutney, raisins or sultanas and spring onions. Stir in cooked chicken.
Serve garnished with toasted flaked almonds. Can be covered and refrigerated for up to 24 hours. Great served with rice, baked potatoes or as a delicious sandwich filling.
Hints & Tips
Try replacing the mayonnaise with crème fraiche or Greek yoghurt and the mango chutney with apricot jam.
Coriander Seed (31%), Cumin (14%), Dried Onion, Mustard Flour, Garlic Powder, Ground Ginger, Turmeric (5%), Salt, Acidity Regulator (Citric Acid), Black Pepper, Chives, Lemon Peel Powder, Vegetable Oil, Cayenne Pepper
A 187g serving made according to OUR RECIPE contains
of an adult's guideline daily amount
||Per 100g (as sold)
||Per 187g serving
(¼ of OUR RECIPE)*
|Guideline daily amounts (Adults)
|of which sugars:
|of which saturates:
|Salt (based on Sodium):
*Based on OUR RECIPE
Recipes using Coronation Chicken