Coronation chicken and coriander sandwich recipe

Our coronation chicken and coriander sandwich is the ideal lunch to serve up over the King's coronation weekend.

It's a great way to use up any leftover chicken from a Sunday roast, and gives it a real burst of fabulous flavour. Using pre-cooked chicken means the dish only takes a few minutes to prepare, even though you mix up the sauce yourself. This recipe serve two and makes a lovely small celebration amount. If you wanted to serve these sandwiches as part of a party spread, you could definitely increase the amounts and serve on a platter. Unlike a traditional coronation chicken, this version has an added twist from the fresh coriander, which adds a lovely freshness.

Ingredients

• 140g cooked chicken, sliced into bite size pieces
• 1 handful of baby salad leaves
• 4 slices of brown or white bread

For the curried mayonnaise:

• 1 peeled and crushed garlic clove
• ½ tsp Madras curry powder ½ tbsp lemon juice
• 1 tsp mango chutney
• 1 tbsp of roughly chopped coriander
• A pinch of salt and freshly ground black pepper
• 2 heaped tbsp mayonnaise

Method

1. Stir all the curried mayonnaise ingredients together and mix in the chicken. Divide the mixture evenly and spread over two slices of bread.
2. Top the mixture with salad leaves, and the remaining slices of bread. Slice the sandwiches in half and serve.

Top tip for making this coronation chicken and coriander sandwich

If you're not a coriander fan, use chopped parsley instead.

Why do so many people hate coriander?

There is a genetic reason for this. Around 14% of the population are super sensitive to the aldehyde component of coriander, and find it tastes soapy. 

Can I cook the chicken from scratch for this recipe?

No cooked chicken to hand? No problem. You can roast chicken breasts in the oven for about 20 minutes until they are cooked through. Season them well and seal the roasting tin in foil before you cook them to keep them as moist as possible.

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