Cooked Meat from a whole roast or Poached Free Range Chicken
1 Small Onion, finely chopped
Curry powder or paste
1 Small Tub of Greek Yogurt
2tbsp Good Quality Mango Chutney
Handful of Sultanas
Chopped Fresh Coriander
Toasted Flaked Almonds
We’ve given the much-loved Coronation Chicken an exotic touch by adding light Greek yoghurt and fresh coriander. Serve as we have in Stella’s vintage glass compote or use as a very moreish sandwich filling. Choose whatever cut of chicken you prefer – whole, thighs, legs or breast – poaching keeps it succulent and moist. You could even buy a ready cooked chicken from the supermarket if pushed for time. A useful recipe for leftover chicken too.
- words: Pippa Carter and Stella Wilson
- pictures: David Merewether
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