I know, I know, I know…its been ages since I last posted, and I have to say I have no other excuse rather than not feeling overly inspired! Plus I have been trying to finish my post on Peru which I never seem to get ready with. I just have to stop being so picky and go ahead and publish it!

Anyway, here is an incredibly simple yet delicious recipe for a sandwich filling – Coronation Chicken! Yup, I am brining back an old classic! For those of you who are British or went to spent any time in Britain I am sure this will bring back some memories.

I actually made this recipe for some friends who came over to watch Royal Wedding on April 29^th – I thought it was rather fitting for the occasion, and the bowl was more or less licked clean!

This dish was first inspired and served for the Coronation of Queen Elisabeth II in 1953, hence the name. The base of the dish is a combination of poached chicken, mayonnaise and curry powder (may not sound appetizing…but trust me on this one!). In post-war Britain in the 50s, curry powder was a rare commodity and considered a luxury, which was why it was so fitting for the Queen’s coronation.

To be honest, it is rather an old fashioned dish, one that you would definitely find on the menu at parties in the 60s and 70s. Now it’s more or less relegated to local sandwich shops you find dotted around the UK, however, despite its retro appeal, it is definitely something that I reckon should be brought back into the lime light – and if my friend’s reaction is anything to go by they think so to!

Below is how I made the Coronation Chicken, but tweaked it from the recipe I found on Alllrecipes.com.uk. If you want to see
the original recipe here it is: http://allrecipes.co.uk/recipe/1237/easy-coronation-chicken.aspx

Hope you enjoy it!

Ingredients

• 500g skinless bonless chicken breast, poached (instructions for poaching)
• 2 tbls mayonnaise
• 2– 3 tsp mango chutney
• 3 tspn curry powder
• 1 handful raisins
• Pinch of salt

Method

In a large bowl mix together the mayonnaise, chutney, curry powder, raisins and salt. Taste and tweak if necessary.

Dice the chicken and then add into the bowl. Toss with the dressing until well coated. Cover and refrigerate until serving.

Note: It tastes better if you allow the chicken to refrigerate for at least an hour, as the all the flavours start to really combine.

Hope you enjoy this old classic – ps pictures are coming soon!