Coronation Chicken
Whether you’re putting it in a sandwich, using it as a jacket potato filling or serving it with salad, Coronation Chicken makes a tasty lunch option. Prepare it the night before and chill it in the fridge to let the flavours develop.
- Recipe serves6
- Preparation Time20 min
- Cooking Time30 min
Ingredients
- 750g chicken breasts
- 1 Knorr Chicken Stock Pot
- 1 cinnamon stick
- 5 black peppercorns
- 4cm piece of fresh ginger
- Bay leaf
- 5tbsps good quality mango chutney
- 50g ready-to-eat dried apricots, finely chopped
- 2tbsps good curry powder
- 200ml mayonnaise
- 200ml Greek yoghurt
Method
- Put the chicken breasts in a large pan. Add the Knorr Stock Pot, cinnamon, peppercorns, the bay leaf and half of the ginger and fill with cold water to cover the chicken breasts. Cover with a lid and bring to a simmer. Cook gently for about 30 minutes or until the chicken is cooked.
- Take out of the pan and set aside to cool, then chop the meat in bite-sized pieces while lukewarm.
- Finely chop the rest of the ginger.
- Put the mango chutney and apricots into a large bowl.
- Toast the curry powder in a dry frying pan until fragrant, then add the chopped ginger to cook it for a minute.
- Stir the curry spice and ginger mix into the bowl, followed by the mayonnaise and yoghurt.
- Once the chicken is cold, fold it through the dressing and serve.
