Coronation Chicken With Mango and Ginger Chutney |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this on the back of a curry paste jar. Sounded nice and easy so thought I'd post it here. Ingredients:
2 teaspoons vegetable oil |
1 onion, finely chopped |
1 tablespoon mild curry paste |
1 teaspoon tomato paste |
80 ml red wine |
1 tablespoon mango and ginger chutney, plus |
extra mango and ginger chutney, to serve |
1 tablespoon lemon juice |
60 ml water |
300 g egg mayonnaise |
1 tablespoon fresh coriander, chopped,plus |
extra coriander, to serve |
100 ml thickened cream |
1 kg chicken meat, cooked and shredded |
lettuce, to serve |
2 tablespoons almonds, toasted and finely chopped |
Directions:
1. Heat oil in skillet over medium heat.
2. Cook onion for 1-2 minutes or until soft.
3. Add curry paste and cook, stirring for 1 minute.
4. Add tomato paste, wine, mango and ginger chutney, lemon juice and water, and cook stirring for 5 minutes.
5. Allow to cool then process in a food processor with mayonnaise, coriander and cream until combined.
6. Combine chicken and sauce in a bowl.
7. Place lettuce on plates and spoon chicken mixture into lettuce.
8. Top with extra coriander and nuts.
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