If you are looking for an afternoon tea sandwich filler, this recipe is spot on. You can also serve this 'as is' as a side dish or spoon onto a hot jacket potato for a simple and fast lunch or dinner.
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4 cchicken breast
16 ozfull fat cream cheese
1 cdried cranberries or golden raisins
6 stalk(s)spring onions, finely sliced
3 stalk(s)celery, finely diced
1 Tbspcurry powder
1 Tbspginger, finely grated
How to Make Coronation Chicken
- Lightly coat the chicken breast with mayo and season with the salt and pepper and place in an rectangular oven pan or pyrex baking dish. Place in a 300 degree oven and baked until cooked, roughly 20-30 minutes. You can use frozen chicken breasts from the bag - just coat with the mayo, salt and pepper and bake at the temperature indicated on the bag. You can also cook the chicken breast in an air fryer, but ensure it's cooked at a lower temperature for a longer period of time. Once the chicken is done, remove from the oven and cover the baking dish with foil. Allow to cool to room temperature. Once completely cooled, cube the chicken or shred it in large pieces.
- Let the cream cheese soften to room temperature and mix with the mayo, salt and pepper, ginger, and curry powder. Add the diced celery and spring onion. Stir to combine. Add the diced chicken and dried cranberries (or golden raisins), and lightly stir to combine. You don't want to over mix as the chicken will become too stringy. Don't worry if the mixture looks too wet, it will absorb into the chicken as it rests.
- Place in the fridge for at least an hour, but better overnight.
- This can be eaten on bread as for a sandwich, served with crusts removed as for afternoon tea, or eaten on it's own or in a hot jacket potato.
You can also add diced fresh mango or a good hefty spoonful of mango chutney to this recipe as well. Another variation is to add some grated carrot.
- Final Note - use full fat mayo and full fat cream cheese for this recipe. If you need to avoid eggs you CAN use veganaise.