Created in honour of the coronation of Queen Elizabeth II in 1953, this sandwich consists of only three basic elements – cooked chicken, curry powder and a creamy sauce. Various incarnations have evolved over the years to include their own special add-ins, from raisins, carrots and almonds to the kitchen sink and old boots (OK, maybe not the last two). Here, we’ve taken it back to the basics, but with a little extra tang.
Cooked chicken in a creamy curried dressing makes a sandwich fit for a Queen!
- 250 g (9 oz) shredded barbecue chicken
- butter, for spreading
- 4 slices multigrain bread, cut 2.5 cm (1 in) thick
- 2 handfuls watercress or baby spinach leaves
- 90 g (3 oz) whole egg mayonnaise
- 2 tbsp mango chutney
- 2 tsp curry powder
- 3 tsp lemon juice
- 2 tsp dijon mustard
- 1 tsp celery salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make the dressing, combine all of the ingredients in a bowl and whisk until well combined.
2. Add the chicken and mix well.
3. Generously butter the bread and divide the coronation chicken mixture between 2 slices. Top with a handful of watercress or baby spinach and the remaining bread.
This recipe is from In Bread (Smith Street Books).