Coronation Chicken

Hmmmm. Coronation Chicken. Devised for the Queen's Coronation sixty years ago, but for me strangely redolent of the 1990s. Who didn't have an M&S Coronation Chicken sandwich for lunch once in a while back when the Spice Girls topped the charts?
I decided to cook Coronation Chicken last week amidst this flurry of Jubilee excitement. There have been loads of recipes for it around with cookery writers giving their top tips. But I confess I've been stalling. It just sounds so gloomy. So old-fashioned. Mayonnaise mixed with mango chutney. Yuk. But I had everything in the cupboard and ended up making this for an afternoon snack, sandwiching the filling  between two pieces of granary bread with some cucumber slices. It is just two slices of leftover cooked chicken, chopped up into bite size pieces and mixed with a spoon of Mango chutney, a spoon of Greek yoghurt (I love Greek yoghurt and find it a good alternative to cream or mayonnaise, when you don't want something to be too gloopy) and a spoon of mayonnaise. I added half a teaspoon of Garam Masala (I think you're supposed to use curry powder) and added it until together, allowing it to marinate in the fridge for a couple of hours before using. It was good. Surprisingly so. And I ate every bit. Would I cook it again? Well, yes I will do for one of my many Jubilee picnics this weekend, but after that? Maybe on the Queen's next Jubilee. God willing.
If you want to make bigger portions (this just makes one sandwich) then multiply quantities above. It would be good with a spritz of lemon, some flaked almonds on the top, and a garnish of coriander. Rice would be nice too.
Takes: 5 mins
Serves: 1
The recipe is in the text above, but you will need...
two slices of chicken
1 dessert spoon of mayonnaise, Greek yoghurt and mango chutney
1/2 tsp curry powder
flaked almonds, lemon, coriander - all nice optional extras

Serve with rice, in a sandwich or pita pocket