lunch
Coronation Chicken Sandwich
Info
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!Ingredients
Method
Ingredients
- 2 chicken breasts
- 2 tbsp yogurt
- 1tbsp medium curry powder
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tbsp Mayo
- 1 tbsp mango chutney
- 2 tsp medium curry
- 0.5 tsp cinnamon
- Handful of coriander leaves, chopped
- Large handful of watercress
- Bunch of coriander, chopped
- 100g radish, finely sliced
- 2 tbsp red wine vinegar
- 2 tbsp caster sugar
- Crusty white bread
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!
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