Coronation chicken, a blast from the past and a sandwich filling invented many years ago to celebrate our dear old queen Lizzy. An old favourite, it’s been years since I’ve eaten this. But after eating all my favourite salads far too often lately I figured I was in need of a change. There are a million ways you can make this that run from quick and easy like mine, to incredibly complex and time consuming. Mine is just a simple version, ain’t nobody got time for hours in the kitchen in this heat. Make a big batch up and throw it into salad, sandwiches, and wraps. Or take it to a barbecue and wow your friends with this tasty classic dish.



2 chicken breasts shredded (or a similar amount of cooked chicken)

10 tablespoons of mayonnaise

2 tablespoons of raisins

1 small handful frozen mango (fresh is fine too, just chop it into chunks)

5 dried apricots

2 teaspoons of curry powder

1 tablespoon of sliced almonds

1/2 a teaspoon of celery salt

1/2 a teaspoon of pepper



1. Blend your mango to make a purée.   Then stir in the mango purée to the mayonnaise. If you have it then you could use mango chutney which would give you a much better flavour.

2. Add the curry powder to the mayonnaise. It’s really up to you and how strong your curry powder is for how much you use. So keep adding a little at a time until you reach the desired taste. Then add the salt and black pepper.

3. Mix the sauce with your shredded chicken. Then chop the apricots and stir in along with the raisins. Serve in your favourite bread or on a bed of salad.




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