Wednesday, 6 July 2016

Coronation Chicken Burger

In celebration of Queen Elizabeth II 90th birthday, each day our local Deli has been coming up with one off sandwich fillings that are very 'british'. We have had roast beef, horseradish and Yorkshire pudding fillings, there has been a healthy smoked Scottish salmon with cucumber followed by the good old cheddar cheese and branston pickle (secretly one of my favourites) but the tastiest one of all was a coronation chicken. I haven't had that filling for years. It was originally a cold chicken dish invented in 1952 for Elizabeth II's coronation and was very popular in the 50's / 60's - it was still being served up by my Grandmother in the 70's! (using cold leftover chicken and served with hot rice!)

Whilst I was munching on my lunch, reminiscing and thinking how well all the flavours do actually work together, I started to think about how I could update it and maybe turn it into a slightly different dish. One that could be served as more of a meal than just a lunch time sandwich.

And that was how my Coronation Chicken Burger was invented.

Recipe - enough for two

2 large chicken breasts
2 teaspoons medium curry spice mix
1 teaspoon poppy seeds
1 teaspoon onion granules
1 teaspoon garlic granules
salt and pepper
1 tablespoon flour - optional
1 tablespoon mango chutney
a handful of rocket leaves
a red onion sliced into rings
a portion of my curried slaw
2 brioche burger buns

Place the curry spice mix, poppy seeds, onion granules, garlic granules, the flour - if using, a pinch of salt and a few grinds of pepper into a freezer bag and give it all a good shake to mix.

Slice the chicken breasts into two lengthwise, so you have four thin fillets of chicken. Place the fillets in with the spices, seal the bag well and then shake until all the chicken has a good coating of spice. You can do this just before cooking or ahead of time if you wish.

To cook the chicken, heat a little olive oil in a shallow pan to a high heat and quickly fry the fillets on both sides to colour. Reduce the heat and continue until the chicken is cooked right through.

Whilst the chicken is cooking, split open the rolls, toast the cut face and spread all cut sides with the mango chutney. Place some rocket leaves and onion rings on the bottom half.

Once the chicken is cooked, lift out and lay the fillets on some kitchen paper to remove any excess oil, then place on top of the salad. Spoon a good amount of the curried slaw over the chicken and pop the top on.

Serve straight away whilst the chicken is piping hot and the bun hasn't gone soggy! I served mine with extra slaw and thinly cut french fries.

Have a great day
Love Lizx

Here's the printable......

 Coronation Chicken