Lunch
Coronation Chicken Sandwich
Our take on the English classic. Rather than chopped up poached chicken amongst the coronation sauce, we’ve tenderised and griddled the chicken breasts to add a whole new dimension. We’ve used our Medium Curry Powder, but feel free to use mild, or hot if you like it spicy!
Method
- Place the chicken breasts between two layers of greaseproof paper and hit with a rolling pin until evenly flattened. Add to a bowl.
- To the chicken, add the yogurt, 1 tbsp curry powder, garlic, lemon and a pinch of salt. Cover and leave to marinade for at least a few hours, but ideally overnight.
- About 15 mins before you want to eat, place the sliced radish in a bowl with the vinegar, sugar and a generous pinch of salt. Leave to pickle.
- Now for the coronation ‘sauce’. Mix together mayo, mango chutney, 2 tsp curry powder, cinnamon, chopped coriander, then season with salt and pepper to taste.
- Heat a griddle pan over a medium high heat and coat the base with a little oil. Add the chicken and cook for around 5 mins on each side (or until completely white when cut open, yet still moist). Rest for at least 5 minutes once cooked.
- When everything is ready, layer up the cress, radish, chicken and sauce in between two chunky slices of crusty bread. Enjoy!
