Coronation Chicken
Servings: 4
Ingredients
1 whole cooked chicken, meat picked and shredded
1 onion, cut into thin wedges
1 large garlic clove, minced
1 small red chilli, seeds removed and finely chopped
1 1/2 tbsp mild curry powder
100ml dry white wine
1 small stick cinnamon
1 whole star anise
Juice of 1 lemon, to taste
150g mango or peach chutney (we used Sharwood’s)
1/2 jar NOMU MAYU
1 head romaine lettuce, roughly torn
Handful basil
Handful mint
Pomegranate arils
Warm crusty bread, to serve
Directions
Heat a glug of olive oil in a large non-stick frying pan over medium heat. Sauté the onion, garlic and chilli with a lid on until softened, but not browned.
Add the curry powder and fry for 2 minutes until fragrant, then deglaze the pan with the wine and cook until thickened and reduced.
Add the cinnamon, star anise, lemon juice and chutney and gently simmer for 5 minutes until thickened and glossy – add a splash of water to the pan if the mixture is looking a little dry. Transfer the mixture to a bowl and set aside to cool.
Mix the NOMU MAYU into the cooled curried onion mixture and season to taste. Mix in the shredded chicken until evenly coated in the sauce.
Layer the lettuce, basil and mint on a large serving platter and place the coronation chicken on top. Garnish with pomegranate arils and serve with warm crusty bread.
Tip: Any leftover coronation chicken can be used to make delicious wraps or picnic sandwiches.
Ingredients
1 whole cooked chicken, meat picked and shredded
1 onion, cut into thin wedges
1 large garlic clove, minced
1 small red chilli, seeds removed and finely chopped
1 1/2 tbsp mild curry powder
100ml dry white wine
1 small stick cinnamon
1 whole star anise
Juice of 1 lemon, to taste
150g mango or peach chutney (we used Sharwood’s)
1/2 jar NOMU MAYU
1 head romaine lettuce, roughly torn
Handful basil
Handful mint
Pomegranate arils
Warm crusty bread, to serve
Directions
Heat a glug of olive oil in a large non-stick frying pan over medium heat. Sauté the onion, garlic and chilli with a lid on until softened, but not browned.
Add the curry powder and fry for 2 minutes until fragrant, then deglaze the pan with the wine and cook until thickened and reduced.
Add the cinnamon, star anise, lemon juice and chutney and gently simmer for 5 minutes until thickened and glossy – add a splash of water to the pan if the mixture is looking a little dry. Transfer the mixture to a bowl and set aside to cool.
Mix the NOMU MAYU into the cooled curried onion mixture and season to taste. Mix in the shredded chicken until evenly coated in the sauce.
Layer the lettuce, basil and mint on a large serving platter and place the coronation chicken on top. Garnish with pomegranate arils and serve with warm crusty bread.
Tip: Any leftover coronation chicken can be used to make delicious wraps or picnic sandwiches.
Ingredients
1 whole cooked chicken, meat picked and shredded
1 onion, cut into thin wedges
1 large garlic clove, minced
1 small red chilli, seeds removed and finely chopped
1 1/2 tbsp mild curry powder
100ml dry white wine
1 small stick cinnamon
1 whole star anise
Juice of 1 lemon, to taste
150g mango or peach chutney (we used Sharwood’s)
1/2 jar NOMU MAYU
1 head romaine lettuce, roughly torn
Handful basil
Handful mint
Pomegranate arils
Warm crusty bread, to serve
Directions
Heat a glug of olive oil in a large non-stick frying pan over medium heat. Sauté the onion, garlic and chilli with a lid on until softened, but not browned.
Add the curry powder and fry for 2 minutes until fragrant, then deglaze the pan with the wine and cook until thickened and reduced.
Add the cinnamon, star anise, lemon juice and chutney and gently simmer for 5 minutes until thickened and glossy – add a splash of water to the pan if the mixture is looking a little dry. Transfer the mixture to a bowl and set aside to cool.
Mix the NOMU MAYU into the cooled curried onion mixture and season to taste. Mix in the shredded chicken until evenly coated in the sauce.
Layer the lettuce, basil and mint on a large serving platter and place the coronation chicken on top. Garnish with pomegranate arils and serve with warm crusty bread.
Tip: Any leftover coronation chicken can be used to make delicious wraps or picnic sandwiches.
Ingredients
1 whole cooked chicken, meat picked and shredded
1 onion, cut into thin wedges
1 large garlic clove, minced
1 small red chilli, seeds removed and finely chopped
1 1/2 tbsp mild curry powder
100ml dry white wine
1 small stick cinnamon
1 whole star anise
Juice of 1 lemon, to taste
150g mango or peach chutney (we used Sharwood’s)
1/2 jar NOMU MAYU
1 head romaine lettuce, roughly torn
Handful basil
Handful mint
Pomegranate arils
Warm crusty bread, to serve
Directions
Heat a glug of olive oil in a large non-stick frying pan over medium heat. Sauté the onion, garlic and chilli with a lid on until softened, but not browned.
Add the curry powder and fry for 2 minutes until fragrant, then deglaze the pan with the wine and cook until thickened and reduced.
Add the cinnamon, star anise, lemon juice and chutney and gently simmer for 5 minutes until thickened and glossy – add a splash of water to the pan if the mixture is looking a little dry. Transfer the mixture to a bowl and set aside to cool.
Mix the NOMU MAYU into the cooled curried onion mixture and season to taste. Mix in the shredded chicken until evenly coated in the sauce.
Layer the lettuce, basil and mint on a large serving platter and place the coronation chicken on top. Garnish with pomegranate arils and serve with warm crusty bread.
Tip: Any leftover coronation chicken can be used to make delicious wraps or picnic sandwiches.
