MTT Cravings Edition: Coronation Chicken

Pregnancy cravings are an oddity. A truly satisfying oddity, that is: there is no better feeling than harbouring such a want for an item of food, anticipating its arrival and then finally getting to eat it. It’s blissful and makes me look and feel like this:

The pregnancy cravings this time around haven’t been too out of the ordinary (though have included McDonald’s apple pies and BBQ chicken wings from the nasty takeaway), but last time they were pretty special potato waffles drenched in vinegar, banana splits, and ICE in a big way.

Last week I got a hankering for Coronation Chicken, and my hankering quickly turned into an obsession. Suddenly I couldn’t stop thinking about light curried chicken sandwiches, and a couple of locally-bought ones did nothing to appease the obsessive thoughts.  I needed to make a batch of Coronation chicken, and fast.

Most recipes I found seemed a bit of a ball ache. I didn’t want to have to buy a million and one ingredients to make something I wouldn’t want to eat once the craving had passed; so I adapted them  and came up with this delicious concoction. I ate Coronation Chicken sandwiches for lunch and dinner two days straight and it felt AMAZING.

Coronation Chicken
 
Prep time
Cook time
Total time
 
As delicious as Coronation Chicken sandwiches are, I also think this is brilliant on jacket potatoes. I had no pre-mixed curry powder so made my own using the below ingredients. You can make this as spicy as you want; I prefer mild so I used sweet mango chutney and mild curry powder but you can go the other way if you like it hot.
Author:
Recipe type: Lunch
Serves: 6-8
Ingredients
  • 6 skinless and boneless chicken thighs (about 400g)
  • 400ml chicken stock
  • 1 tbsp Curry powder, or:
  • ½ tsp each of ground coriander, cumin, ginger, turmeric, cinnamon and chilli powder
  • 1 small onion, finely diced
  • Knob of butter
  • 8 dried apricots
  • 1 tbsp mayonnaise
  • 2 tbsp Greek yoghurt
  • 2 tbsp mango chutney
Instructions
  1. Make up the chicken stock and put on a low heat in a saucepan so it's slightly bubbling. Poach the thighs in the liquid for 10 minutes, remove and chop into small bitesize pieces.
  2. Meanwhile fry off your finely diced onion in the knob of butter over a low heat, being careful it doesn't catch. Add your chicken and leave on the heat for 2 minutes.
  3. Add all the other ingredients together in a large mixing bowl and stir thoroughly until combined.
  4. Once the chicken has cooled slightly add to the mixture and stir.
  5. Serve on freshly made crusty white bread.

4 Comments
    1. Weirdly, I can’t think about coronation chicken now without feeling nauseous. Stupid hormones. But hope you enjoyed it if you made it! xxx

  1. I didn’t have any cravings with Piran but with Kate it was ICE, ICE, ICE. Constantly. I was buying bags of it and getting through three a week. Poor Mr C had to listen to crunch, crunch, crunch for a good three months.

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