Sharwood's Jubilee Chicken
Fifty years ago, Coronation Chicken made its debut when it was created to celebrate the Queen’s Coronation. Celebrate the Jubilee with this light refreshing chicken dish made with Sharwood’s Bengal Spice Chutney.
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3 chicken breasts
juice of ½ lime
1 Tbsp olive oil
null Seasoning - to taste
4 Tbsp creme fraiche
2 spring onions - sliced
5 Tbsp Sharwood's Bengal Spice Mango Chutney
1 small ripe mango - cubed
1 Tbsp chopped fresh coriander - to garnish
Cooking Method
Marinate the chicken in the lime juice, olive oil and seasoning for 30 minutes.
Pre-heat the oven to fan 160ºC, conventional 180ºC, Gas Mark 4.
Roast the chicken breasts in the oven for 30-40 minutes or until just cooked.
Cool the chicken and cut into thin strips.
Mix together crème fraiche and chutney.
Tumble the chicken, mango and spring onion in the chutney dressing.
Serve immediately garnished with chopped coriander.
Delicious served with green salad leaves and buttered new potatoes or for summer picnics use as a filling for wraps or pitta bread.
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