Prep 10 mins
Cook 5 mins
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.
- 1½ tbs Schwartz Mild Curry Powder
- 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
STEP 1Mix the Mild Curry Powder with the mayonnaise, mango chutney, raisins or sultanas and spring onions. Stir in cooked chicken.
STEP 2Serve 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.
1446kJ/346 kcalories, protein 29.6g, carbohydrates 11.6g, fat 19.8g, saturated fat 3.0g, fibre 1.6g, salt 1.50g,