“Panama Canal” Coronation Chicken

Name: “Panama Canal” Coronation Chicken
Yield: Serves 4 to 6 depending on whether it is served as a salad or in sandwiches
Cuisine: United States
Ingredients: 2 large cooked chicken breast fillets, roughly diced into small chunks (about 150g each, skinless and boneless); 50 g toasted flaked almonds; 2 teaspoons curry paste (mild or medium according to taste); Small bunch spring onions, trimmed and finely diced, reserve some of the green tops to serve; 2 teaspoons chunky mango chutney (plus extra to serve); 2 tablespoons reduced fat mayonnaise; Fresh lettuce leaves to serve; Salt and pepper to taste; 2 tablespoons half fat crème fraîche; Juice of half a lemon; 2 tablespoons caramelised red onion chutney

Great Britain

Preparation info

Serves
4 to 6
depending on whether it is served as a salad or in sandwiches

Difficulty
Easy

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

A fabulously easy and lighter version of the classic 1950’s coronation chicken, this quick recipe uses reduced fat mayonnaise, half fat crème fraîche and some amazing caramelised red onion chutney as well as mango chutney. I’ve added lemon juice and fresh spring onions for extra freshness and a tangy flavour. Serve this “lightened-up” version of a British classic as a salad or in sandwiches as a sandwich filling. It is also amazing when served as a filling for jacket potatoes too.