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.


Ingredients

• 1 sachet Schwartz Coronation Chicken
• 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

Method

STEP 1Mix sachet contents with 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.

Nutrition per serving

1528kJ/366kcal kcalories, protein 30.4gg, carbohydrates 13.3gg, fat 20.6gg, saturated fat 3.1gg, fibre 2.8gg, salt 1.73gg,

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This recipe uses

Coronation Chicken