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Mango and Cashew Coronation Chicken recipe

Mango and Cashew Coronation Chicken recipe

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  • Meat and poultry
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A very mango coronation chicken - always welcome in sandwiches and wraps.

45 people made this

IngredientsServes: 6

  • 6 skinless, boneless chicken breast fillets
  • 75g sultanas
  • 50g toasted cashews
  • 1/2 mango - stone removed, peeled and thinly sliced
  • 10 tablespoons mayonnaise
  • 1 teaspoon mild curry powder
  • 1 tablespoon mango chutney
  • 1 teaspoon fresh lemon juice
  • salt and freshly ground black pepper

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into pieces.
  2. In a large bowl, stir together chicken, sultanas, cashews and half of the mango.
  3. In a medium bowl, mix together mayonnaise, curry powder, chutney and lemon juice. Season with salt and pepper, then toss gently with chicken mixture.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (25)

by Beci K-H

This is a fantastic traditional little dish that i have grown up eating in England. If you want it lower in fat go half and half with low fat mayo and half fat creme fraiche. Add a dash of worscestershire sauce for a twang and have it in a sandwich or on a Jacket Spud(large potato baked in the oven in its skin until the skin is crispy and the inside fluffy and lovely!) I tend to prefer chopped dried Apricots and sultanas to fresh mango, for more of a kick used spicy mango chutney! Yum!!!-08 May 2008

by 2BINXTC

We really enjoyed this. Presented on a bed of lettuce leaves it looked really impressive. Even my mother asked for the recipe after having this at a family gathering. Will definatley be making this again, great with guests.-26 May 2005

by dragonlady5

Wicked good! I didn't include the cashews and used regular rasins and lime juice as I forgot to purchase lemons. This came out great and will be very tasty to eat for my dinner during the upcoming week. I put it on a bed of brown rice. I'm going to try it with reduced fat mayo or maybe plain yogurt to make it a little healthier. A+!!-06 Mar 2006


Coronation Chicken Salad recipe

Ingredients
4 lightly poached chicken breast fillets, cooled
125 ml mayonnaise
125 ml cream
30 ml chutney
15 ml mild curry powder
2 spring onions with green tops, sliced thinly
30 ml fresh coriander or parsley, chopped
salt and coarsely ground black pepper
4 handfuls of watercress (or any lettuce that you fancy)
250 ml ripe mango, peeled, stoned and sliced (reserve a few slices for garnish) (optional)

Topping
30 – 65 ml roasted and salted cashew nuts, finely chopped
45 – 65 ml dried apricots, finely chopped

How to
Break the chicken into bite-sized pieces and set aside.

In a large glass bowl, whisk together the mayonnaise, cream, chutney and curry powder. Stir in the spring onions, coriander or parsley and add the chicken. Mix lightly and if necessary, season to taste. The mixture should be quite saucy, but as chicken breast can differ in size and moisture, you may have a tad too little dressing. So if you like, add more mayonnaise or cream or both, whichever you fancy.

Now line a salad platter (or individual plates) with the watercress or lettuce. Pile the chicken with the dressing on top and then, if you’re using mango pieces, tuck them in all over the salad.

Combine the cashew nuts and apricots and sprinkle over the salad for a crowning glory.


Paleo Mango Cashew Chicken

Does cashew chicken remind you of all those nights you sauntered up to Panda Express at 9:38pm and ordered yourself a 2-entrée meal with fried rice and a side of chow mein because there was no way in hells bells you&rsquod be able to choose between the two after your brain experienced 12 hours-worth of mind meld college lecture, and using your think tank always makes you haaaaangry so you&rsquod need As Much Food As Possible (AMFAP) to enjoy while watching 5 episodes of Dexter prior to passing out in a PE food coma only to wake up the next day and do it all over again? Cause that&rsquos what it reminds me of. And yes, that was the longest run-on sentence in history of The Roasted Root, hashag thanyouverymuch.

Cashew chicken may remind me of my college days of Chinese takeout, but haste: this recipe is clearly on the healthful side of takeout fakeout. First, there&rsquos nothing fried, over-oiled, MSG&rsquod, or HFCS&rsquod about it. And then we add the mango. Because mangos are scrambunctious. And in season. And they&rsquore 5 for $5&hellipwe never pass up the 1:1 deal.

This Cashew Chicken plus a side salad (all feeding times require greenery! Never skip a green is my motto < &ndash &ndash &ndash that&rsquos actually not my motto, but Kermit the Frog would be proud) will do wonders for your week night eating.

The recipe is quicker than quick to put together. When you&rsquore fungry (Note: fungry is NOT &ldquofun&rdquo and &ldquohungry&rdquo put together. That is not what that word means) and you need AMFAP ASAP, this recipe is your jam. I made this meal in about 5 seconds flat. And by that, I mean 30 minutes.

You can do this any ol&rsquo night of the week and still have time to watch 5 episodes of Dexter.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large carrot, chopped
  • 1 green or red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, chopped
  • 1-1/2 cups fresh mango, chopped
  • 1 cup cashews
  • 1/3 cup coconut aminos*
  • Zest of 1 orange
  • 1 tablespoon pure maple syrup
  • 1 tablespoon unsweetened creamy almond butter
  • 1 teaspoon chili garlic sauce

Instructions:

  1. In a small bowl, stir together the coconut aminos, orange zest, maple syrup, almond butter, and chili garlic sauce until well combined. Set aside.
  2. Add olive oil to a large wok or frying pan and heat to medium.
  3. Add the carrot and sauté until it begins to soften, about 2 minutes.
  4. Add the bell pepper and garlic and sauté another 3 minutes
  5. Add the chopped raw chicken and cook for 5 minutes.
  6. Increase the heat to medium high and add the liquid aminos sauce and continue cooking, stirring frequently, allowing the mixture to come to a gentle boil. Reduce heat to medium-low, cover, and cook 10 minutes, or until chicken is cooked through.
  7. Add the chopped mango and cashews. Stir well and cook just until heated through.
  8. Serve the cashew chicken over cauliflower rice.

*You can replace aminos with low sodium soy sauce if you&rsquore okay with the recipe not being paleo


Mango and Cashew Coronation Chicken recipe - Recipes

When we asked for the recipes our readers use for celebrating we heard from Liz, who told us about Coronation Chicken. Now, the original Coronation Chicken was created in 1953 for the Queen’s coronation. It involved poached chicken with a sauce of mayonnaise lightened with cream, onion, curry powder, red wine, tomato puree and apricot puree. Coronation Chicken as it is commonly represented today is chicken with mayonnaise, curry powder and sultanas. It’s a popular salad and sandwich filling. After creating this “cheat’s” version, it’s definitely become a favourite in The 4 Blades kitchen. Preparation is made SO easy with the help of your thermo mixer. It’s a perfect lunch idea when you don’t have a lot of time. Of course, if you don't want to be a cheat, you can steam your chicken breast and make your own mayonnaise and chutney - the choice is yours!

No: Gluten / Dairy
Contains: Egg / Nuts
*Variations: Can be made without Egg / Nuts

Preparation Time 10 minutes
Serves 4 as a salad
Best eaten within 2 days of making


Recipe: Coronation Chickpea Salad

Having made some vegan mayonnaise, I wanted to find a recipe to use it in.

A while back I was inspired to find a recipe for Coronation Chickpea Salad. I’ve always been fond of coronation chicken and using chickpeas instead of the chicken sounded like a great idea. And now I had the vegan mayonnaise to go with it.

Ingredients
400g tin of cooked chickpeas
3 tbsp vegan mayonnaise
2 tsp curry powder
1 tbsp sultanas
1 tbsp mango chutney
2 spring onions, chopped
5cm cucumber, deseeded and chopped
1/4 green pepper, chopped
10 cashew nuts, roughly chopped
Salt and pepper

Put all the ingredients into a bowl and stir until they are all coated in the curry sauce.
Cover and leave to stand at room temperature to give the sultanas time to plump up a little.
Serve on lettuce with crusty bread.

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2 responses »

I’m intrigued with this one. I love curry, but I never use curry powder (and no, I know that makes no sense!) But the textures and ingredients do sound yummy.

Try a curry paste rather than curry powder – I think a paste keeps better in the fridge than powder does in the store cupboard.


20 chicken recipes that taste too good to be so low in SmartPoints

There’s no doubt that chicken makes a great weight loss-friendly staple: Boneless, skinless chicken breasts are rich in protein—read: filling—and super versatile. Think about it: A chicken dinner can be baked, stuffed, roasted, or served in a soup or sandwich. There’s no going wrong unless you play it safe with the same old recipes—boring!

While everyone is guilty of relying on familiar meal ideas sometimes, there’s really no reason to eat the same kind of chicken twice. That’s because there are so many inventive ways to prepare the ingredient and serve up major flavor.

To help you put dinner on the table tonight (and every night), WW food editors handpicked 20 of the best-tasting chicken dishes, all of which they’ve personally taste-tested. Try one, and you’ll spend no longer than roughly 20 minutes cooking, meaning you can get in and out of the kitchen quickly and back to what matters. (Your kids? That home renovation show you’re glued to? No one's judging!) Basically, these are everything you want in a dinner recipe.

The best fancy chicken recipes

Date night? Dinner party? Pull out all the stops and elevate your meal with these chicken recipes. Perfect for special occasions (or any old Friday night), if these don’t impress your partner or party guests, nothing will:


The Original Coronation Chicken

The recipe for traditional Coronation chicken salad couldn’t be easier, requiring just 10 minutes to make and a few simple ingredients.

A British royal dish

The original Coronation chicken was invented by writer Constance Spry and the founder of the famous Le Cordon Bleu cookery school Rosemary Hume, while preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953.

The original dish is basically cooked chicken meat with a simple curried mayonnaise dressing, and it's quite funny that such a simple recipe made its way into Buckingham Palace.

You might find it surprising, but the original recipe calls for curry powder, because fresh curry spices were almost impossible to find in post-war Britain.

Nowadays you can easily find this classic British salad everywhere in UK, from supermarkets, deli shops to sandwich bars.

Unfortunately, over the years this recipe has lost a bit of its charm, with so many ingredients and variations added, it looks now a really vague reinterpretation of the royal dish.

Most versions out there include ingredients that have nothing to do with the original version, such as sultanas.

The original recipe doesn’t contain a single sultana, only dried apricots (that can be chopped or pureed), and the dressing includes a balanced mix of mayonnaise and whipped cream.

Ingredients

The recipe I'm sharing today follows very precisely the traditional recipe, and it couldn't be easier to make.

All you need is just a few simple ingredients:

  • cooked chicken
  • dried apricots
  • mayonnaise
  • crème fraîche
  • olive oil
  • curry powder
  • white onion (or shallot)
  • red wine
  • bay leaf
  • lemon juice
  • a pinch of sugar
  • salt & pepper

The only minor change I made to the original recipe it's swapping the whipped cream with light crème fraîche for a lighter result.

But you can totally follow the traditional route if you want, and use fresh unsweetened whipped cream.

And if you want to lighten things up a little bit more, swap the cream with Greek yogurt.

Instructions

The dressing/sauce comes together in as little as 7-8 minutes with few easy-to-follow steps:

Once the sauce is ready, you can fold in the remaining ingredients.

How to cook the chicken

For the cooked chicken meat, you can simply grill or steam the skinless chicken breasts (you can also use skinless and boneless thighs if you like).

I usually poach the chicken in water with a peeled carrot, onion, potato, celery stalk and a bay leave.

This way I can save up all the chicken stock and use it for other tasty recipes.

The traditional recipe instructs to poach the chicken in a big pot of water with a carrot, a bay leaf, a splash of wine, a little fresh thyme and parsley, and four peppercorns.

Use your preferred method from the two above mentioned, and poach the chicken for 40 minutes, then cool it down, chop into chunks and mix it with the prepared dressing.

Serving suggestions

There are endless ways to serve your coronation chicken salad! Here are a few of my favourite ways:

  • in a sandwich
  • over a bed of salad leaves
  • with basmati rice
  • with grilled veggies
  • as a topping for a baked potato

Storage tips

You can store coronation chicken leftovers in an airtight container and keep it in the fridge for up to two days. I don't recommend storing it in the freezer.

Extra ingredients

Once you have mastered the basics, feel free to add a few extra ingredients. Some of my favourite includes:

  • finely chopped celery
  • toasted almond flakes
  • a little bit of mango chutney
  • some fresh finely chopped coriander
  • few drops of Tabasco

Can I make it allergy-friendly?

Traditional coronation chicken salad is naturally gluten-free, soy-free, peanut-free and nut-free.

To make it egg-free you could use a mayonnaise without eggs.

And if you want to make it dairy-free, I recommend swapping the crème fraiche with a thick dairy-free yogurt.


Vegan Coronation Chicken Sandwich

Vegan coronation chicken sandwich is a recreation of the traditional coronation sandwich.

Coronation chicken sandwiches have been a British traditional favourite since 1953.

It is a royal sandwich filling that was especially created for the coronation lunch of Queen Elizabeth the 2nd.

The recipe was devised by the London Le Cordon Bleu culinary school.

The traditional ingredients for coronation chicken include curry powder, dried apricots, chicken pieces, a creamy sauce, and toasted almonds.

Vegan Coronation chicken

This plant-based recipe includes the traditional ingredients but substitutes the meat and dairy with chickpeas and kidney beans, soya yogurt and plant-based mayonnaise.

Although if preferred vegan Quorn pieces or other meat-free pieces can be used instead of chickpeas and kidney beans.

Vegan coronation chicken is fruity, sweet, spicy, creamy, crunchy and nutty.

Packed full of umami plant-based tastiness!

My teenage son loves these wraps for school pack lunch.


Add all the ingredients into a pan and place on the stove on a low temperature.
Heat until coconut block has melted and the mix starts to bubble.(stir often to ensure it does not catch)
Add arrowroot mix until a mayonnaise type consistency is obtained. Remove from heat and allow to cool.
We use Aubergine, Onion, Butternut Squash, Courgette and Peppers which has been previously oven roasted with a glug of rapeseed oil and fresh herbs. This works wonderfully as a cold sandwhich filling or a warmed jacket filling.

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Ingredients

  • 4 lightly poached chicken breast fillets, cooled
  • 125 ml mayonnaise
  • 125 ml cream
  • 30 ml chutney
  • 15 ml mild curry powder
  • 2 spring onions with green tops, sliced thinly
  • 30 ml fresh coriander or parsley, chopped
  • salt and coarsely ground black pepper
  • 4 handfuls of watercress (or any lettuce that you fancy)
  • 250 ml ripe mango, peeled, stoned and sliced (reserve a few slices for garnish) (optional)
  • Topping
  • 65 ml Safari Cashew Nuts, toasted and finely chopped
  • 65 ml Safari Dried Apricots, finely chopped

Chef's hint: Take care not to overcook the chicken breast fillets, as this will result in a dry and stringy texture, and could spoil this delicious salad. You can replace the mango with 100 g dried apricots. Just soak them in hot water and drain before adding to the salad.

Method

Break the chicken into bite-sized pieces and set aside.

In a large glass bowl, whisk together the mayonnaise, cream, chutney and curry powder. Stir in the spring onions, coriander or parsley and add the chicken. Mix lightly and if necessary, season to taste. The mixture should be quite saucy, but as chicken breast can differ in size and moisture, you may have a tad too little dressing. So if you like, add more mayonnaise or cream or both, whichever you fancy.

Now line a salad platter (or individual plates) with the watercress or lettuce. Pile the chicken with the dressing on top and then, if you're using mango pieces, tuck them in all over the salad.

Combine the cashew nuts and apricots and sprinkle over the salad for a crowning glory.


Watch the video: Classic Coronation Chicken (November 2021).