makes 24 cocktail size sandwiches)
2 cups lightly toasted sliced almonds
1 tbsp finely chopped mint (or basil)
3/4 cup Curry Mayonnaise
flaky sea salt and freshly ground black pepper
18 slices white sandwich bread
200g butter (softened)
240ml Sandwich Mayonnaise
18-24 lettuce leaves (washed and dried)
15g (1 tbsp) butter
400g chicken breast (skin on, bone out)
250ml (1 cup) milk
50g (1/2 cup) sultanas (plumped in boiling water then drained)
2 spring onions (thinly sliced)
75g (1/2 stalk) celery (finely chopped)
Preheat oven to 180°C. Lightly grease a roasting tray with butter and place chicken, skin side up, in tray.
Cover chicken with milk and cover tray with aluminium foil.
Bake for 30 minutes or until chicken juices run clear.
Remove chicken from cooking liquid and refrigerate until cold. Discard cooking liquid.
Remove skin from chicken. Cut chicken into slivers and place into a large bowl.
Add sultanas, spring onions, celery, almonds and mint or basil to chicken. Add Curry Mayonnaise and combin Chill until required.
On a clean work surface, place all bread slices in 3 rows of 6.
Butter all slices and spread with Sandwich Mayonnaise
Generously spread first row of bread with Coronation Chicken sandwich mix. Season with salt and pepper.
Cover with middle slices of bread with butter/mayonnaise facing downwards.
Butter top side of bread and spread with Sandwich Mayonnais
Cover with crisp, green lettuce leaves and top with final slice of bread.
Using an electric knife remove all crusts and cut sandwich into four triangles.
Serve immediately or cover with plastic wrap and store in refrigerator until ready to serve
* Coronation Chicken Salad Mix can be made 2-3 days in advance provided it is stored in an airtight container and placed in refrigerator.
(makes 375ml/1 ½ cups)
2 egg yolks
2 cloves garlic (peeled)
thumbnail piece root ginger (peeled)
2 tbsp curry powder 2 tbsp honey
flaky sea salt
freshly ground black pepper
250ml (1 cup) salad oil
Into a food processor fitted with a metal blade place egg yolks, garlic, ginger, curry powder, honey, salt, pepper and 1/4 cup of the salad oil. Blend until smooth.
With food processor running, very slowly pour remaining salad oil through the feed tube and blend until combined.
Add lime juice and taste for seasoning.
* This is more mayonnaise than required for the chicken salad. You can halve the recipe if you make it in a ‘mini-prep’ food processor.