Coronation Chicken Cocktail

Ingredients

Increase Portion Size

Ingredients

  •   1 bag Lasting Leaf iceberg lettuce
  • g butter
  •   half an onion, finely chopped
  •   1 tbsp curry powder
  •   1 tbsp mango chutney
  • ml mayonnaise
  •   5 tbsp double cream
  • g cold roast chicken
  •   2 tbsp flaked almonds
  •   1/4 tsp paprika
  •   salt and pepper

Method

  • 1

    Step 1

    Heat the butter in a small pan then add the chopped onion. Fry over a gentle heat for 5 minutes until soft, then add the curry powder and cook for a further minute. Remove from the pan and place in a bowl. Allow to cool.
  • 2

    Step 2

    Once cooled, stir in the mango chutney, mayonnaise and double cream and season with salt and pepper. Remove the chicken from the bone and cut into bite size pieces.
  • 3

    Step 3

    Break up the larger pieces of Iceberg salad then place them into 6 large glasses. Pile some of the cooked chicken into the centre of each glass and spoon over some of the creamy sauce.
  • 4

    Step 4

    Lightly toast the flaked almonds in a dry frying pan until golden brown. Scatter over the chicken and finish with a dusting of paprika. Serve.

Ingredients

  • 1 bag Lasting Leaf iceberg lettuce
  • 25 g butter
  • half an onion, finely chopped
  • 1 tbsp curry powder
  • 1 tbsp mango chutney
  • 75 ml mayonnaise
  • 5 tbsp double cream
  • 600 g cold roast chicken
  • 2 tbsp flaked almonds
  • 1/4 tsp paprika
  • salt and pepper