Coronation Chicken Sandwich Recipe
The Coronation chicken sandwich is much maligned, primarily because of the questionable offerings from supermarket/petrol station meal deals. But done right, they are glorious, a little sweet, a little sour, indulgently creamy and gently spiced. This is not a curried chicken sandwich; it is something far more interesting!
Servings 2 Servings
Calories 735kcal
Ingredients
- 250 g Cooked Chicken Breast 9oz
- 4 Slices of Bread (thick cut)
- Butter (to spread on the bread)
- 1 Handful Watercress
For the Coronation Sauce:
- 1 Medium Echalion or Banana Shallot 35g
- 1 teaspoon Tomato Puree
- 1½ teaspoon Mild Curry Powder
- 75 ml Red Wine ⅓ Cup
- 1 teaspoon Cooking Oil
- 5 Tinned Apricot Halves
- 75 ml Mayonnaise ⅓ Cup
- 50 ml Creme Fraiche 3 Tbsp
- Lemon Juice (to taste)
- Salt (to taste)
Instructions
- Cut the shallot in half, peel it and finely dice it.
- Heat a small (15cm or 6") saucepan over a medium heat, add the oil and the shallots and soften for 3-4 minutes.
- Add the tomato puree and cook for a couple of minutes, stirring constantly.
- Stir in the curry powder, then pour in the red wine, turn up the heat a little and reduce by half.Pour into a medium mixing bowl and cool completely.
- Place the apricot halves in a mini blender and blitz to form a puree.
- When the wine mixture has cooled, add the apricot puree, mayonnaise and creme fraiche. Stir and season with salt and lemon juice to taste.
- Cut the chicken into 1cm (just under ½") cubes and fold them through the sauce.
- Butter the bread, then add the filling, followed by some watercress and serve.
You can dice the apricots if you prefer, although a puree is far more traditional.
Nutrition
Serving: 1 | Calories: 735kcal | Carbohydrates: 19g | Protein: 43g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 162mg | Sodium: 617mg | Potassium: 571mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1433IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg
