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Coronation chicken is a classic dish that is loved by many. It is a perfect dish for summer barbecues or picnics, but it can also be enjoyed for a tasty lunch or dinner. In this post, we will show you how to make the perfect coronation chicken recipe that is sure to impress your guests. Firstly, wash and dice 2 large chicken breasts into bite-sized pieces. In a pan, heat up 1 tablespoon of olive oil over medium-high heat. Add the chicken to the pan and cook until it is cooked through and no longer pink. Once the chicken is cooked, transfer it to a large bowl and set aside. In a separate bowl, mix together 200ml of Greek yoghurt, 1 tablespoon of curry powder, 2 tablespoons of mango chutney, 1 tablespoon of honey, and the juice of 1 lime. Mix until well combined and set aside. To the bowl with the cooked chicken, add 100g of seedless grapes that have been sliced in half, 50g of dried apricots chopped into small pieces, and 50g of flaked almonds. Pour the yoghurt mixture over the top and mix well until the chicken is evenly coated. Cover the bowl with cling film and chill in the fridge for at least 1 hour, to allow the flavours to develop. To serve, place a few lettuce leaves on a plate and spoon the coronation chicken over the top. Garnish with a sprinkle of chopped fresh coriander and some extra sliced grapes. (Optional) You could also serve the coronation chicken in a sandwich or wrap along with some fresh salad leaves and cucumber. We hope you have enjoyed this recipe and will try it out at home. It is a great way to use up leftover chicken and the flavours are sure to impress. Enjoy!

Ingredients

  • 2 large chicken breasts
  • 1 tablespoon of olive oil
  • 200ml of Greek yoghurt
  • 1 tablespoon of curry powder
  • 2 tablespoons of mango chutney
  • 1 tablespoon of honey
  • Juice of 1 lime
  • 100g of seedless grapes, sliced in half
  • 50g of dried apricots, chopped into small pieces
  • 50g of flaked almonds
  • Fresh coriander, chopped

Instructions

  1. Dice the chicken breasts into bite-sized pieces and cook in a pan with olive oil until cooked through.
  2. Mix together the yoghurt, curry powder, mango chutney, honey, and lime juice in a separate bowl.
  3. Add the grapes, dried apricots, and flaked almonds to the chicken and mix well.
  4. Pour the yoghurt mixture over the chicken and mix until well coated.
  5. Chill in the fridge for at least 1 hour to allow the flavours to develop.
  6. Serve on a bed of lettuce leaves and garnish with coriander and extra grapes.

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