Warm 'Confetti' Salad

Coronation Chicken

Rate this recipe 
5
Average: 5 (1 vote)
Servings 
Serves 4

A very simple 'east meets west' chicken recipe, of mayonnaise-based creamy chicken that has been infused with Indian spices. The dish is more of a chicken salad and can be used to either fill sandwiches or served over rice.

Ingredients
2
cooked chicken breasts, chopped or shredded into large chunks
(either boiled, roasted or steamed)
1 tbsp
oil
1
small onion, finely chopped
1/2 cup
mayonnaise
2 tbsp
plain thick or greek yoghurt
(optional, can be substituted with cream)
1 tbsp
lemon juice, freshly squeezed
1 tbsp
mango chutney
1
red chilli, finely chopped
1 tsp
curry powder
(combination of turmeric, cumin and coriander powders)
10
cashewnuts or peeled almonds, lightly roasted and roughly chopped
(optional)
2 tbsp
raisins
(optional)
2 tbsp
fresh coriander, chopped
salt and pepper to taste
Instructions 

Heat the oil in a pan, add the onions and stir-fry until softened. Stir in the curry powder and cook for a few seconds. Next add the cooked chicken, mango chutney, red chilli and lemon juice. Season with a little salt and pepper, then stir over medium heat for a couple of minutes just to infuse all the flavours into the cooked chicken. Turn off the heat and allow the chicken to cool completely. 

Mix in the mayonnaise and fresh coriander, chopped nuts and raisins then give it a taste. Adjust spice/seasoning if need be. 

Serve with some fresh salad, in a sandwich or over plain rice.

Enjoy! :)