Coronation chicken is the sort of British dish that makes the French laugh (it is after all, a mixture of meat and fruit, something they find alien). This recipe takes Coronation Chicken to a new level, making it into a respectable salad. The sauce is stronger than the traditional recipe and it is brought upt to date by a hit of chilli, the sweetness of mangoes and the avocado and lime.
1kg/2lb 4oz Chicken breast fillets
2 tbsp Groundnut Oil
2 ripe Mangoes
2 ripe Avocados
1 bunch of Asparagus tips, baked in advance
Juice of 2 Limes
275g/10oz Watercress or Baby Spinach
1 Red Chilli, cut into shreds
2 tbsp Olive Oil
15g/½oz Flaked Almonds, toasted
For the dressing:
125ml/4fl oz Plain Greek Yogurt
3 tsp Curry Powder
½ tsp Ground Ginger
7 tbsp Mango Chutney
A little Milk
Leaves from 7 sprigs mint, chopped
1 Season the chicken and heat the oil in a large pan.
2 Saute the breasts until golden all over, then throw in 50ml/2fl oz water, cover and leave the chicken to cook in the steam.
3 Once cooked, leave the chicken to cool completely then use a fine-bladed sharp knife to cut it into neat slices. Season all over.
4 Gently mix together all the ingredients for the dressing except the mint. It should be the thickness of double cream. Taste for seasoning and adjust. Stir in the mint.
5 Peel the mongo and cut the ‘cheeks’ off each side; cut close to the stone so that you remove the plumpest bit of the mango. Cut the cheeks into neat slices.
6 Halve the avocadoes, remove the stones and cut into slices. Carefully peel off the skin. Spoon over some of the lime juice to keep them from discolouring. Season.
7 Gently toss the salad leaves with the mango and avocado, the chilli, the rest of the lime juice, the olive oil and some seasoning.
8 Arrange on a big platter or shallow bowl and add the chicken. Drizzle the dressing over the top and scatter on the almonds.
Serve the rest of the dressing in a jug and serve with a bowl of wild and brown rice, either warm or dressed with vinaigrette and left to cool to room temperature.