Coronation chicken recipe
What I have done here is take a popular British classic and given it a modern twist. This traditional Royal buffet dish gives a nod to the far East by using five spice, ginger and lime while mixing the mayonnaise with yoghurt makes sure it is not too rich. This is a perfect dish for a street party, a lunch with friends or even as a sandwich filler. Enjoy!
Ingredients
- 12 130g Chicken fillets - no skin and no bone
- 1 Chicken stock cube
- 4 tbsp Brown sugar
- 3 Juice and Zest of limes
- 50 ml Lemon juice
- 4 tsp Five spice
- 4 Ripe mangoes - skin removed and cut into large chunks
- 2 Fresh birds eye chillies chopped (seeds in)
- 2 4cm cubes fresh ginger grated
- 12 tbsp Mayonnaise
- 12 tbsp Natural yoghurt
- 2 Bunches fresh corriander, chopped
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Place the chicken fillets and crumbled stock cube into a saucepan and cover with boiling water. Place a lid on the pan and return to the boil.
- Turn the heat down and simmer gently for 20 minutes.
- Turn the heat off and allow the chicken to cool in the liquid. This can be done up to two days ahead and stored in the fridge.
- Put the brown sugar, lime zest and juice, lemon juice and five spice into a saucepan and cook over a gentle heat for a couple of minutes to dissolve the sugar.
- Remove from the heat and allow to cool.
- Meanwhile, put the mango flesh, ginger and chilli into a processor and blend with the lime mix.
- Stir into the mayonnaise and yoghurt and season to taste.
- Drain the chicken and cut into mouth size pieces and stir into the mayonnaise mixture along with the freshly chopped corriander.
- Serve with a summery couscous salad or lots of crusty bread and a big green salad.
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