Ingredients:

  • 450 g (1 lb) Cooked Chicken (cooled, preferably a mix of breast and thigh)
  • 200 g (7 oz / approx. 3/4 cup) Full-Fat Mayonnaise
  • 50 g (1.75 oz / approx. 1/4 cup) Plain Greek Yogurt
  • 1 Tbsp Fresh Lime Juice
  • 1 Tsp Fine Sea Salt
  • 1/2 Tsp Freshly Ground Black Pepper
  • 2 Tbsp Mild Curry Powder
  • 2 Tbsp Mango Chutney (finely chopped)
  • 1 Tsp Fresh Ginger, grated
  • 1/2 Tsp Ground Turmeric
  • 50 g (approx. 1/4 cup) Sultanas (golden raisins)
  • 30 g (approx. 1/4 cup) Flaked or Sliced Almonds, lightly toasted
  • 3 Tbsp Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Shred the pre-cooked, cooled chicken either by hand, with two forks, or briefly in a stand mixer. Aim for even, bite-sized pieces. Lightly toast the flaked almonds in a dry pan until fragrant (about 2 minutes), then allow them to cool completely. Finely chop any large chunks in the mango chutney.
  2. In the large mixing bowl, whisk together the mayonnaise, Greek yogurt, and lime juice until the base is smooth and well combined.
  3. Incorporate the Spice: Add the curry powder, grated ginger, turmeric, salt, and pepper to the wet base. Whisk thoroughly until the color is uniform and the spices are fully incorporated.
  4. Stir in the chopped mango chutney. Taste the dressing and adjust lime juice or seasoning as needed for balance.
  5. Fold Components: Gently add the shredded chicken, sultanas, and three-quarters of the toasted almonds (reserve the rest for garnish) into the bowl with the dressing.
  6. Mix Gently: Use a rubber spatula to fold the mixture until every piece of chicken is coated. Avoid over-mixing to preserve the chicken's texture.
  7. Chill to Marry Flavours: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This chilling time is essential for the spices and acidity to permeate the chicken.
  8. Final Polish: Just before serving, stir in two-thirds of the fresh coriander. Taste one last time and adjust salt if necessary.
  9. Garnish: Transfer the Coronation Chicken to a serving dish and top with the remaining toasted almonds and fresh coriander.