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Coronation Chicken Rice Salad


4 small skinless and boneless chicken fillets

1 tbsp vegetable oil

2 heaped tsp mild curry powder

5 heaped tbsp mayonnaise

2 heaped tbsp crème fraiche

2 tbsp mango chutney

3 heaped tbsp raisins

3 heaped tbsp flaked almonds, dry toasted in a pan

300g rice, ready cooked and cooled

Little gem lettuce, washed and leaves separated

Coriander leaves, finely chopped


1. In a large saucepan, add about 1l water and chicken, (adding a little more water if it doesn’t quite cover the chicken),  bring the to the boil, thenimmediately lower to a simmer and cook on a very low heat for about 10-12minutes, until cooked through and the juices in the chicken are clear. Set aside to cool.  Once cooled shred the chicken into smaller strips.

2. In a small frying pan, heat the oil on a medium heat and fry the curry powder, stirring continuously until the aromas are released and a paste has formed, set aside to cool.

3. Empty the paste into a bowl and mix in the remaining ingredients for the sauce, reserving a tbsp of the almonds for topping, along with the cooled chicken and a pinch of seasoning and stir until well combined.  Finally fold through the rice.

4. Divide the salad between the lettuce cups, and top with reserved almonds and coriander leaves.                                                       

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