Have you tried a coronation chicken sandwich?
Well, if it's good enough for the queen, then it has got to be good!
Cooked shredded chicken is mixed with mild curry spices and mayonnaise, for a creamy filling with the addition of mango chutney and sultanas for a little sweetness. It's a bit like a chicken korma sandwich.
Flaked almonds add a delicious crunch and the sandwich is topped with coriander for a fresh feel.
Perfect for your Platinum Jubilee celebrations or any time that you need a seriously tasty sandwich!
Coronation chicken was originally made by Rosemary Hume for the coronation banquet in 1953. Originally designed to be a salad, it also makes a great sandwich.
Apparently the recipe was published so that people could make it at home, however, it was likely that most people would not have had access to the ingredients due to rationing.
The original recipe called for poached chicken, which is a great way to keep the meat moist.
It also included apricot jam for sweetness compared to mango chutney, which is widely used today.
The other basic ingredients are mayonnaise and curry powder, but I've also added coriander, flaked almonds and sultanas.
Before the introduction of wraps, bagels and paninis, the British have always loved a good sandwich. Whether it's for a packed lunch, Sunday tea or a posh afternoon tea, we all have our favourites.
So, with many people planning a celebratory party for the Platinum, what could be better than a coronation chicken sandwich?
Why you will love this recipe
- Perfect for using up leftover roast chicken.
- Easy, store cupboard ingredients.
- Creamy curry flavour with lots of crunch.
- Ready in 5 minutes.
- Chicken - cooked chicken with the skin removed, as it will become slimy in the sandwich. I've used a combination of breast and leg meat for flavour and just pulled the chicken into bite sized shreds with my fingers.
- Coriander - (cilantro) a must with a curry but leave it out if you prefer.
- Mango chutney - use whichever type you prefer. If it has large pieces of mango then cut them smaller.
- Curry powder - mild curry mix.
- Mayonnaise - plain mayonnaise or reducd fat.
- Almonds - flaked blanched almonds for added crunch.
- Bread - this is a generous sandwhich so use some white crusty bread.
- Butter - salted butter - optional, as the mayonnaise keeps the sandwich moist. However, if you are making coronation chicken sandwiches in advance the butter will act as a barrier to protect the bread from becoming too moist.
See recipe card for quantities.
- mixing bowl
- sharp knife
Put the mayonnaise, sultanas, curry powder, flaked almonds and mango chutney into a bowl.
Mix the ingredients together.
💭 Top Tip
- If you prefer a yellow colour to the sandwich, add a teaspoon of ground turmeric to the mix.
Stir the chicken into the mayonnaise.
Chop the coriander.
Butter the bread and divide the chicken between the 4 slices.
Sprinkle over the coriander.
Add the top bread layer and tuck in!
🥗 Serve with
For a celebratory tea, try these ideas.
- Cheese and Bacon Scones
- Cherry Madeira Cake
- Butterscotch Tart
- Smoked Salmon Canapés
- Jamaica Ginger Loaf
- Cream Tea Scones
- Fruit Loaf
- Afternoon Tea Sandwiches
- Chicken Liver Parfait
- Smoked Salmon Pâté
- Salmon Gravlax
- Cooked chicken - If you don't have leftover roast chicken, and don't want to buy cooked chicken, poach some skinless chicken breast in stock until tender. Alternatively, wrap the chicken in foil and cook in the oven at 180 C / 350 F / 160 FAN / Gas 4 for about 20 minutes.
- Curry powder - if you don't have curry powder use curry paste or the same quantity of garam masala.
- Fruity - if you don't like mango chutney use dried or fresh apricoys, cut into small pieces, apples or peaches.
- Cucumber - replace the coriander with slices of cucumber for extra crunch.
- Salad - make this into a hearty salad and add some chunks of fresh mango.
- Refrigerator - keep the coronation chicken sandwich filling in the fridge for up to 3 days.
- Freezer - not suitable for freezing.
More savoury light bites to try
- Savoury Bread and Butter Pudding
- Smoked Salmon Tartines
- Game Terrine
- Quiche Lorraine
- Salmon Quiche
- Quail Scotch Eggs
Coronation Chicken Sandwich
- Mixing bowl
- Sharp knife
- 300 g cooked chicken shredded and skin removed
- 2 teaspoon curry powder milk
- 1 tablespoon coriander fresh
- 2 tablespoon mango chutney
- 6 tablespoon mayonnaise
- 1 tablespoon sultanas
- 1 tablespoon flaked almonds
- 1 tablespoon butter
- 8 slices bread
- Put the mayonnaise, sultanas, curry powder, flaked almonds and mango chutney into a bowl and mix.
- Stir the chicken into the mayonnaise.
- Chop the coriander.
- Butter the bread and divide the chicken between the 4 slices.
- Sprinkle over the coriander.
- Add the top bread layer and serve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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