Coronation chicken recipe

3 ratings

This retro British classic is making a revival! Moist chicken in a creamy sauce with a hint of spice, topped with toasted almonds and sweet apple. This simple lunch or light main is a great way to use up leftover roast chicken, and is delicious wrapped in a soft flour tortilla or served with steamed basmati rice. See method

  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 344 calories / serving

Ingredients

  • 2 tbsp flaked almonds
  • 1 tsp medium curry powder
  • 4 tbsp reduced-fat mayonnaise
  • 4 tbsp 0% fat Greek-style yogurt
  • 1 tbsp lime juice
  • 1 tsp finely grated fresh ginger
  • 2 tbsp mango chutney
  • small handful coriander, chopped, plus extra sprigs to serve
  • 1 red eating apple, quartered, cored and sliced
  • 4 roast (cooked) chicken breasts, skinned and torn into bite-sized pieces
  • 1 x 90g bag salad leaves
  • 2 spring onions, trimmed and finely sliced
  • 6 large flour tortilla wraps or steamed basmati rice, to serve

Each serving contains

  • Energy

    1355kj
    344kcal
    17%
  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    6g 6%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 40.6g Protein 27.7g Fibre 3.1g

Method

  1. Toast the flaked almonds in a dry frying pan set over a medium heat. Shake the pan often until the almonds are golden and fragrant. Tip onto a plate to cool.
  2. Return the pan back to the heat and add the curry powder. Toast, stirring often, for a minute until the powder turns very slightly darker and is fragrant. This toasting ‘cooks’ the spices out so they don’t taste floury. Set aside to cool.
  3. Combine the toasted curry powder with the mayonnaise, yoghurt, lime juice, ginger, mango chutney and coriander in a mixing bowl. Season to taste, then fold in the apple and chicken pieces.
  4. Either serve on a bed of salad leaves, scattered with the toasted almonds, sliced spring onion and a few extra coriander sprigs, accompanied by steamed basmati rice, or divide half the salad leaves and the chicken mixture between six large tortilla wraps, scattering with the toasted almonds, before rolling up tightly. Slice each wrap in half and serve with the remaining salad leaves, sliced spring onion and coriander sprigs.

See more British recipes

Please note that the nutritional information shown here relates to the Coronation chicken served in a flour tortilla wrap.

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