Coronation chicken sandwich filler is one of my favourites...not so much David's as he doesn't like the raisins or peanuts in it, so I've noted them as optional ingredients for you to decide whether or not to add them. I've almost managed to convince him with this recipe!
The poached chicken is beautifully tender and you end up with extra flavour in stock to use for another recipe. The curried mayonnaise is delicious and not overpowering at all.
Tips
- Raisins and peanuts – David's not a fan of either ingredient in coronation chicken so I've noted them as optional, if you do like them!
- This coronation chicken sandwich filler recipe can easily be adapted if you’re cooking for less or more people.
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How to make this Coronation Chicken Sandwich Filler
Ingredients
- 1 chicken breast (approx. 250g)
- salt and freshly ground black pepper
- 500ml cold water
- 1 chicken stock cube or pot
- 125g mayonnaise (Heinz Light is my favourite!)
- 1 tsp medium curry powder
- 0.5 tsp turmeric
- 25g raisins, chopped (optional – see Tips)
- 25g unsalted peanuts, chopped (optional – see Tips)
Instructions
- Poach the chicken - season both sides of the chicken breast with salt and pepper then put it in a small saucepan on a high heat along with the chicken stock cube or pot. Pour in 500ml of cold water, and when the water begins to boil, lower the heat to a simmer and cook the chicken for 15 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Transfer the stock to a jug or container for using in another recipe that requires chicken stock – it’ll have extra flavour!
- While the chicken is poaching, make the curried mayonnaise – in a bowl that’s big enough to hold the finished dish, mix the mayonnaise with the curry powder and turmeric, and chopped raisins and peanuts (if using).
- Once the chicken has cooled and been shredded, mix it into the flavoured mayonnaise. Enjoy in sandwiches with some salad or in a baked potato. The filler will keep in an airtight container in the fridge for 2 to 3 days.
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Coronation Chicken Sandwich Filler
Ingredients
- 1 chicken breast (approx. 250g)
- salt and freshly ground black pepper
- 500 ml (2 ¼ cups) cold water
- 1 chicken stock cube or pot
- 125 g (¾ cups) mayonnaise (Heinz Light is my favourite!)
- 1 tsp medium curry powder
- 0.5 tsp turmeric
- 25 g (0.9 oz) raisins chopped (optional – see Notes)
- 25 g (0.9 oz) unsalted peanuts chopped (optional – see Notes)
Instructions
- Poach the chicken - season both sides of the chicken breast with salt and pepper then put it in a small saucepan on a high heat along with the chicken stock cube or pot. Pour in 500ml of cold water, and when the water begins to boil, lower the heat to a simmer and cook the chicken for 15 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Transfer the stock to a jug or container for using in another recipe that requires chicken stock – it’ll have extra flavour!
- While the chicken is poaching, make the curried mayonnaise – in a bowl that’s big enough to hold the finished dish, mix the mayonnaise with the curry powder and turmeric, and chopped raisins and peanuts (if using).
- Once the chicken has cooled and been shredded, mix it into the flavoured mayonnaise. Enjoy in sandwiches with some salad or in a baked potato. The filler will keep in an airtight container in the fridge for 2 to 3 days.
Notes
- Raisins and peanuts – David's not a fan of either ingredient in coronation chicken so I've noted them as optional, if you do like them!
- This coronation chicken sandwich filler recipe can easily be adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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