The Washington Post

Coronation Chicken Sandwiches

Coronation Chicken Sandwiches 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Aug 27, 2014

These creamy, savory sandwiches, seasoned with curry paste and chutney, come together quickly for a picnic.

Coronation chicken is a British dish created in 1953 to celebrate Queen Elizabeth II's accession. To turn it into an easy sandwich filling, yogurt lightens the usual amount of mayonnaise, and curry paste provides the seasoning. We like tossing in an optional few tablespoons of toasted almond slices.

Fun fact for Anglophiles: The original recipe calls for "white bloomer bread"; bloomer is a generic term for an oblong loaf of dense white bread, favored for making summer puddings.

Serve with fruit salad.

Where to Buy: Korma curry paste is available in the Indian section of supermarkets' international aisle. In a pinch, 1 tablespoon of Thai red curry paste may be substituted.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 3 tablespoons skin-on sliced almonds (optional)
  • 13 ounces cooked boneless, skinless chicken breast
  • 1/4 cup plain low-fat yogurt
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons korma curry paste, such as Patak's brand (see headnote)
  • 2 tablespoons mango or apricot-ginger chutney
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon honey (optional)
  • 8 thick slices rustic country white bread (see headnote)
  • Iceberg or baby romaine lettuce leaves
  • 1 3/4 tablespoons unsalted butter, at room temperature

Directions

If using the sliced almonds, toast them in a small, dry skillet over medium-low heat for a few minutes, shaking the pan as needed to avoid scorching. Remove from the heat.

Shred the chicken. Place in a bowl along with the yogurt, mayonnaise, korma paste and chutney; toss to incorporate and coat evenly. Stir in the toasted sliced almonds, if using. Season lightly with salt and pepper, then taste; if the mixture has a sharp edge you'd like to lessen, stir in the honey.

Place 4 slices of the bread on the work surface; cover each with lettuce.

Divide the chicken mixture evenly among the 4 lettuce-topped slices. Spread the butter evenly on one side of each of the remaining 4 slices of bread; place them buttered side down to create 4 sandwiches. Press slightly, then cut each one in half.

Serve right away.

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Recipe Source

Adapted from "The Ginger & White Cookbook," by Tonia George, Emma Scott and Nicholas Scott (Mitchell Beazley, 2014).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per serving: 470


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 5g 25%

Cholesterol: 95mg 32%

Sodium: 820mg 34%

Total Carbohydrates: 51g 17%

Dietary Fiber: 2g 8%

Sugar: 8g

Protein: 37g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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