This salad is also called coronation chicken as it was once created for Queen Elizabeth’s coronation celebration in 1953.
It is an easy salad to prepare and will make a prefect fresh dish for your summer entertainment or as a side dish to your BBQs. Here is what you need to serve 2 persons as a main course
2 Chicken thighs
200g roasted unsalted peanuts
1 tablespoon Medium curry paste
5 tablespoons mayonnaise
1 x 180ml natural yoghurt
1 tablespoon Mango Chutney
Mixed salad leaves
200g roasted unsalted peanuts
1 tablespoon Medium curry paste
5 tablespoons mayonnaise
1 x 180ml natural yoghurt
1 tablespoon Mango Chutney
Mixed salad leaves
Start off by cooking the chicken thighs. You can do this by boiling them with some root vegetables until they are cooked through.
Once your chicken is done, allow it to cool then cut it into small, bite-size pieces.
In the meantime prepare the sauce. Mix the mayo, yoghurt and curry paste together in a large bowl. Add the mango chutney and finally stir in the chicken pieces.
In the meantime prepare the sauce. Mix the mayo, yoghurt and curry paste together in a large bowl. Add the mango chutney and finally stir in the chicken pieces.
Make sure that you do not break the chicken whilst stirring it, so mix slowly.
Once you are ready to serve, prepare your presentation bowl and line it with the mixed salad leaves. If you do not find mixed leaves, then you can just use some lettuce leaves.
Next pour in the chicken mixture and spread it evenly around the bowl. Finally sprinkle with the roughly chopped roasted peanuts.
This salad is best served at room temperature. Do not keep for more than 3 days after the salad has been prepared.
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