Vegetarian Coronation Chicken Recipe

1 thie vegan coronoation chicken is delicious as a sandwich but also works great on top of a jack potato in a baguette or as part of a salad bowl 2 store in an air tight container in the fridge for up to 3 days 3 you can used chickpeas home cooked from dry if you prefer canned chickpeas offer a quick alternative

Step 3 remove the stalks from the parsley and finely chop add to the mayonnaise mix along with the crushed chickpeas sultanas and salt and pepper to taste stir everything together gently until evenly mixed

This coronation chickpea recipe is a fantastic twist on the classic coronation chicken and can be made either vegetarian or even suitable for a vegan diet these easy coronation chickpeas are ready in under 10 minutes and are a fantastic healthy protein packed sandwich filling with lots of flavour

Method 1 mix the mayo curry powder cinnamon chutney and sultanas together and season with black pepper 2 add the shredded this isn 39 t chicken and stir to coat in the sauce stir in 2 tbsp water to loosen if needed then season and serve as desired

Combine the red onion and radish in a bowl with juice from half of the lemon and pinches of salt and pepper stir well then leave to one side to quickly pickle add a tablespoon of coconut oil to a pan on a medium heat next add the ginger cumin seeds and turmeric then stir and cook for 2 3 minutes to lightly toast the spices

Add a pack of quorn vegetarian fillets to a pan over a medium heat and cook for undisturbed for 12 minutes meanwhile in a separate bowl mix together the mayonnaise curry powder cinnamon mango chutney and sultanas until combined once the fillets are cooked remove from heat and shred with a fork add to the coronation mixture with the

Method heat the oil in a frying pan and add the chickpeas onions and garlic along with some seasoning gently cook for a few minutes until the onions begin to soften before adding the sultanas and curry powder continue to cook stirring until the spices are fragrant leave to cool

3 tbsp vegan mayo method drain chickpeas and place in a large bowl retain the chickpea water for step 2 and mash well you can use a potato masher or the bottom of a jar to smash them blend the chickpea water until stiff peaks have formed add a tablespoon of lemon juice salt and pepper to taste combine with the mashed chickpeas

Method in a large bowl combine the quorn sweet chilli mini fillets with the vegan mayonnaise spices and chutney until well mixed build sandwich by adding a layer of the coronation mixture to the sliced sub roll and topping with spinach pepper onion and cucumber and enjoy

Method preheat the oven to 200 c 400 f gas 6 on a baking tray drizzle the oil over the cauliflower and roast for 25 30 minutes allow to cool add the mayo curry powder mango chutney and sultanas to a bowl and mix together add in the cauliflower and mix well

Instructions mix the mayonnaise yogurt and curry powder together if needed add a splash of boiling water to thin the sauce to the consistency of double cream 1 tbs mayonnaise 2 tbs greek yogurt 1 tsp curry powder splash boiling water stir in the chicken chutney and apricots if using season to taste with salt and pepper

Pre heat the oven to 180c fan 200c 400f gas mark 6 roll 2 3 of the pastry on a lightly floured surface to the thickness of a pound coin line a 2 pound loaf tin with a strip of baking paper this will help you lift your pie out of the tin when cooked line the prepared tin with the pastry carefully pushing the pastry into the corners

2 poppadoms to serve in a large bowl mix together the mayonnaise yogurt curry powder and mango chutney finely chop most of the coriander and stir into the sauce with the chickpeas and apricots season divide the lettuce between 2 shallow bowls and pile the coronation chickpeas on top scatter over the flaked almonds and remaining coriander

Method put the drained chickpeas into a mixing bowl and roughly crush with the back of a fork mix in the mayonnaise curry powder defrosted mango and raisins if using and season with black pepper mix well until thoroughly combined lay the bread out on the counter and divide the spinach evenly between 4 of the slices

Method heat 2 tsp oil in a frying pan a medium low heat fry the onions with a pinch of salt for 15 20 mins stirring until caramelised add a splash of water if they re catching meanwhile heat 2 tsp oil in a shallow flameproof casserole dish or deep lidded frying pan over a medium high heat fry the chicken thighs skin side down for

Add the chicken pieces and stir to coat in the sauce seasoning to taste step 2 halve then slice the avocado and place in a shallow dish with the rest of the lime juice tossing to coat step 3 divide the chicken mixture in 2 and spread equally over 2 slices of bread top with the mango slices avocado and a couple of leaves of the lettuce

Ingredients units us 400 g chickpeas drained 1 2cup soy yogurt more if you want it creamier it 39 s personal choice 1 4cup mango chutney 1 teaspoon curry powder 1 8teaspoon pepper 1 4teaspoon salt 1 4cup chopped dried apricots i sometimes soak these first or 1 4 cup sultana or both

Step 1 mix together the yogurt curry powder mango chutney and lemon zest with some seasoning in a large bowl add the grains breaking them up with your fingers as you go then add the chicken onions courgette and most of the coriander give everything a good stir and divide between two containers sprinkle over the remaining coriander

Measure the mayonnaise yoghurt curry paste mango chutney lemon juice and salt pepper into a bowl mix well if the chutney is very chunky consider briefly blitzing the mixture with a stick blender taste and adjust seasoning as necessary dice the chicken into small pieces

Those looking for vegan coronation recipes should try this coronation cauliflower recipe cauliflower florets are marinated in curried coconut yoghurt and roasted with soft apricots for a vegan spin on a classic coronation chicken recipe this recipe makes a great addition to a vegan party food spread

Preheat the oven to 180 c 350 f gas 4 drain the tinned pineapple keeping its juice for later roast the chicken for 1 hour 30 minutes or until golden and cooked through carefully turning over with tongs and adding the pineapple to the tray halfway then remove the chicken to a board to rest for 30 minutes

Cook the onion in a little oil till soft add the tomato puree and curry powder mix well add lemon juice apricot jam and mayonnaise and mix well cut the cooked chicken into bite sized pieces and put in a bowl with the grapes de seeded pour mayonnaise sauce over and mix together

Step 1 tip the chicken into a bowl with the turmeric ginger cumin seeds korma paste and pinch of salt mix well leave to marinate for a few hours or overnight if marinating overnight cover and chill step 2 tip the marinated chicken into a medium saucepan and pour over the coconut milk

Invented for the coronation banquet of queen elizabeth ii this recipe was originally called poilet reine elizabeth but quickly became known as coronation chicken become a tastebud a href