Very Quick Coronation Chicken

I make my Coronation Chicken dairy-free but I remember the original recipe that I took this idea from had some crème fraîche (or substitute sour cream) which will make it even creamier. This is a very quick version but it doesn’t mean it’s somehow inferior to one that you spent time making your own spice blend. I make it all the time for Bikerboy’s pack lunch or our annual picnic. The everyday simple version will be mayonnaise, mango chutney, curry paste and spring onions (scallions) but on other occasions I like adding whole blanched chopped almonds, toasted first, for texture. You can add raisins or dried apricots and a little zest of lemon or lime is also good. Bikerboy and I have tasted variations of coronation chicken when out and we’ve always come to the conclusion that what they lack is bite.

What makes my version stand out in the crowd lies in the quality of the mango chutney I use, Geeta’s Mango Chutney. Geeta’s mango chutney is the best quality I can buy around where I live and for a mass produced product it’s excellent quality because it has the all important spiciness contrasting against the sweetness. I hate the standard mango chutney available both in the supermarkets and in the average curry restaurant, it has the consistency and taste of mango jam, just sickly sweet with a hint of vinegar. My advise is to seek out for a mango chutney that has texture, pieces of mango and spices, giving you a nice bite, and if you make your own even better. For the spices I much prefer using curry paste usually a hot one, than using curry powder as I find curry powder uncooked has an unpleasant powdery rawness I don’t like, which I don’t find in curry paste mixes.

For this year’s annual picnic all I had to hand was flaked almonds which I toasted and added for texture but I much prefer using whole blanched almonds, toasted at home and chopped roughly for a better texture contrast.

Very Quick Coronation Chicken

I make mine dairy-free but if you want to make yours creamier then add 1-2 tablespoons of crème fraîche or sour cream. You have to make the coronation sauce to suit your own tastebuds so use the quantities below as a guideline and adjust.

2 cooked chicken breasts or same amount of brown chicken meat
3-4 tablespoons of mayonnaise
4-5 tablespoons of mango chutney, Geeta’s mango chutney or other good quality that has texture and spice
1-2 teaspoons of curry paste, I use a hot Patak’s range

The Following Ingredients Are Optional:

1-2 tablespoons of crème fraîche or sour cream – Optional
1 tablespoon of chopped spring onions (scallions)
a handful of whole blanched almonds, toasted and chopped roughly
1 tablespoon of raisins or chopped dried apricots
zest of half lemon or lime.

Mix all of the above together and adjust to your taste.