This quick Coronation chicken is delicious as part of a selection of dishes or it makes a great filling for sandwiches, baguettes and jacket potatoes. This dish is also freezer friendly for your convenience. Many thanks to Naomi Hansell for this fabulous recipe.
Serves 6
1 onion, diced
1 tbsp olive oil
2 tsp curry powder
1 tbsp tomato puree
Fresh coriander, handful
2 tbsp mango chutney
1/2 lemon, juiced
1/2 tsp salt
200g creme fraiche
250g Greek yogurt
500g cooked chicken, boned, cut in to 2cm pieces
2 spring onions, peeled and finely sliced
2 tbsp flaked almonds, toasted
1 tbsp nigella seeds (optional)
Preparation Time: 15 minutes. Cooking Time: 12 minutes.
1. Heat the olive oil in a saucepan on the hotplate on boiling setting.
2. Add the onion and sauté until soft, do not allow to colour.
3. Stir in the curry powder and tomato puree and cook for a minute.
4. Stir in the mango chutney, lemon juice and salt to taste. It should taste quite highly seasoned. Remove from heat and allow to cool.
5. Once cooled add the crème fraiche and yogurt followed by the cooked chicken and stir well to coat evenly. At this point the dish can be frozen until needed.
6. To serve, defrost if necessary, either in the fridge overnight or at room temperature for 6 hours. Stir gently to make sure it is completely defrosted then garnish with sliced spring onions, toasted almond flakes, freshly chopped coriander and some nigella seeds (optional).
- This recipe is delicious as part of a selection of dishes. It also makes a great filling for sandwiches or baguettes and can be used to top jacket potatoes.
Watch our video with AGA demonstrator Naomi Hansell here.
Tips:
This recipe works best with full fat Crème fraiche and Greek yogurt. The low fat versions will make a lighter dish but won’t freeze so well and the dressing may become a little watery once defrosted.
For a vegetarian alternative, substitute the chicken for chickpeas or roasted cauliflower.
