Homemade Coronation Chicken

By Dixie Elliott

Homemade Coronation Chicken

Serves 4

1 tbsp olive oil

1 brown onion, halved lengthways, thinly sliced

2 tbsp mild curry paste (Korma)

1 tbsp mango chutney

1 cup thick Greek-style yoghurt

½ cup chicken stock or water

leftover chicken breasts, roughly chopped

white pepper

8 butter lettuce leaves

½ cup thinly sliced celery

¼ cup toasted flaked almonds

1 Heat oil in a non-stick frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Stir in curry paste and mango chutney. Cook for 1 minute.

2 Add yoghurt and stock and stir until well combined. Cook over a medium-low heat until heated through. Stir in chicken. Season with salt and white pepper.

3 Place 1-2 lettuce leaves onto serving plates. Spoon chicken mixture into lettuce cups. Top with celery and toasted almonds. Serve.



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