Coronation chicken sandwich
Prep time:plus time to cool
Skill level: Easy peasy
Costs: Cheap as chips
For a tasty twist to the traditional chicken sandwich try coronation chicken, it's perfect for packed lunches and summer picnics. This coronation chicken recipe shows you how to make the traditional curry flavourings from scratch
- 4 slices of white or brown bread
- Softened butter
- Shredded crisp lettuce (optional)
- 2 chicken thighs
- 300ml chicken stock
- 1 small onion, peeled, halved and finely chopped
- 1 clove garlic, peeled and crushed
- 1 teaspoon ground cumin
- Thumb-sized piece of root ginger, peeled, grated
- ½ teaspoon ground turmeric
- 1 small red chilli, seeded and finely chopped
- Seeds from 6 cardamom pods
- ½ teaspoon fenugreek seeds
- 1 tablespoon vegetable or corn oil
- Salt and freshly ground black pepper
- 3-4 tablespoons mayonnaise
- 2-3 tablespoons Greek yoghurt
- 1 tablespoon chopped coriander
- 1 tablespoon mango chutney
Prepare the filling in advance and store in the fridge ready to make tasty sandwiches anytime
- Put chicken thighs in a pot with the stock, bring to boil, cover and simmer for 15-20 minutes. Drain off the stock, reserve and leave the chicken to cool.
- In the meantime, gently cook the onion, garlic, cumin, ginger, turmeric, chilli, cardamom and fenugreek seeds in the vegetable oil for 3-4 minutes with a lid on without colouring the onions. Add the stock from the chicken and boil until it reduces to a couple of tablespoons.
- Coarsely blend in a liquidiser; cool.
- Mix with the mayonnaise, yoghurt, coriander and chutney and season. Cut the chicken into chunks or slices and mix with the sauce. Butter your bread and assemble your sandwiches, with or without the lettuce, with a generous amount of filling.