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Coronation Chicken
Preparation : 0 min
Cooking : 0 min
Total time : 0 min Rest : 0 min
1 bowl
150 g peeled and chopped mango
1 onion
1 bunch coriander
1 tbsp English mustard
1 pinch salt
1 pinch pepper
250 ml sunflower oil
1 egg yolk
500 g cooked and shredded chicken breast
3 tsp mild curry powder
3 tbsp of dried raisins
0.5 tsp ground cinnamon
2 stalks celery
Associated products
RECIPE STEPS
1
Peel the mango, remove the stone and chop in to small cubes.
- 150 g peeled and chopped mango
2
Mix the coriander leaves, mango and onion in the midi bowl until you have a smooth paste.
- 150 g peeled and chopped mango
- 1 onion
- 1 bunch coriander
3
Put the chutney in to a bowl and set aside. Wash the midi-bowl and fit on to the food processor.
For the mayonnaise, make sure all of your ingredients are at room temperature (around 20 degrees Celsius). Put the mustard, salt, pepper and egg yolk in to the midi-bowl.
- 1 tbsp English mustard
- 1 pinch salt
- 1 pinch pepper
- 1 egg yolk
4
Add a drizzle of the oil to the mixture and run the processor for 20 seconds.
Run the program again and start to add the remaining oil very slowly through the feed tube. As the mixture starts to thicken, add the rest of the oli in a thin, steady stream.
Stop the process as soon as the mayonnaise has thickened and reached the right consistency.
- 250 ml sunflower oil
5
Add the mayonnaise, mango chutney, shredded chicken, dried raisins / sultanas, curry powder, cinnamon and chopped celery in to a bowl and gently mix to combine.
Serve as required on rice, salad or in a jacket potato or sandwich and enjoy!
- 500 g cooked and shredded chicken breast
- 3 tsp mild curry powder
- 3 tbsp of dried raisins
- 0.5 tsp ground cinnamon
- 2 stalks celery
© Magimix
