Coronation Chicken Sandwich
Why this recipe works
- Fast to assemble: Cooked, cooled chicken turns the filling into a simple mix-and-fold preparation, ideal for a quick lunch.
- Balanced richness: Lemon juice and zest lift the mayonnaise and mango chutney, keeping the creamy dressing from tasting heavy.
- Crunch where it counts: Toasted almonds and crisp lettuce add contrast to the soft bread and tender chicken filling.
Get the most out of this recipe
Ingredient notes
- Choose a curry powder you enjoy: A mild curry powder keeps the sandwich classic and gentle, while a stronger blend gives the filling a warmer, more savoury edge.
- Balance the chutney: Mango chutney brings sweetness and fruitiness; add lemon to taste so the filling stays bright rather than sugary.
- Dry the lettuce well: Patting the leaves dry helps protect the bread and keeps the sandwich fresher if it is being wrapped for later.
Make-ahead tips
- Make the filling ahead: The coronation chicken filling can be kept in an airtight container in the fridge for up to 2 days.
- Assemble close to serving: For the best texture, keep the filling, lettuce and bread separate until shortly before eating.
- Wrap for lunchboxes: If packing the sandwich, use dry lettuce as a barrier between the filling and bread to help reduce sogginess.
Authenticity notes
- British home-style version: Coronation chicken is commonly served as a sandwich filling, salad topping or jacket potato filling, with creamy curry dressing and a sweet fruit note.
- Fruit element: Mango chutney is a familiar shortcut for sweetness and tang; apricot jam can give a similar fruity balance when chutney is not available.
Equipment you'll need
Ingredients
Instructions
- Toast the sliced almonds in a dry frying pan over a medium heat for 2 to 4 minutes, stirring often, until golden and fragrant. Tip onto a plate to cool.
- In a mixing bowl, whisk together the mayonnaise, curry powder and mango chutney. Finely grate in a little lemon zest, then squeeze in 1 to 2 teaspoons of lemon juice to taste.
- Shred or dice the cooked chicken, then fold it into the coronation mixture until evenly coated. Stir through most of the toasted almonds, reserving a pinch for the top.
- Separate the butterhead lettuce into leaves and pat dry if needed. Lay the lettuce over two slices of white bread, then pile on the coronation chicken and scatter over the reserved almonds.
- Top with the remaining bread slices and press gently. Cut in half and serve straight away, or wrap and chill for later.
Recipe notes
Tips
- For the best crunch, let the toasted almonds cool completely before mixing them into the filling.
- If you are serving later, keep the lettuce leaves as dry as possible so the bread stays soft rather than soggy.
Substitutions
- Replace Butterhead lettuce with Romaine lettuce for a crisper bite.
- Replace Mango chutney with Apricot jam for a similar sweet fruit note.
Storage
- Refrigerate up to 2 days
- Keep the coronation chicken filling in an airtight container in the fridge for up to 2 days. Assemble sandwiches close to serving for the best texture; if already assembled, chill and eat within 24 hours.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Almonds Eggs Gluten Wheat
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