Coronation Chicken Open Sandwich
4 skinless, boneless chicken thigh fillets, about 300g
1 bay leaf
Thumb-sized knob of ginger
½ tsp of black peppercorns
1 tbsp of butter
3 spring onions, white and green parts, finely chopped
½ green chilli, finely chopped
2 tsp of medium curry powder
100ml of mayonnaise
100ml of natural yoghurt
1 tbsp of mango chutney
1 tbsp of tomato purée
Juice of ½ a lemon
1 mango, cut into small cubes
30g of flaked almonds
Small handful of fresh coriander, finely chopped
Watercress, to garnish, optional
Salt and freshly ground black pepper
Bring a large pan of water to the boil, then reduce the heat until simmering gently. Add the chicken thighs, bay leaf, ginger, peppercorns and one teaspoon of salt. Cover, and poach for about 15 minutes, or until cooked through. Remove the chicken, shred into small pieces and set aside to cool.
Melt the butter in a frying pan over a medium heat. Add the spring onions and chilli and fry for two to three minutes, until softened. Add the curry powder and cook for a further one minute, then scrape the whole lot into a large mixing bowl.
Add the mayonnaise, yoghurt, mango chutney, tomato purée, lemon juice, mango, almonds and coriander to the bowl and stir to combine. Mix in the shredded chicken, and season with salt and pepper to taste. Garnish with watercress, if you like.
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