CORONATION CHCKEN PASTA SALAD WITH MANGO
Coronation chicken comes from the UK, where it was invented in 1953 by Le Cordon Bleu cookery school founder and writer Constance Spry during the preparations for the coronation banquet of Queen Elizabeth II.
- 300 g cooked chicken cut into chunks or shredded (WW roasted chicken will work well)
- 200 g pasta penne or similar
- 3 tablespoon sultanas (I used seedless raisins)
- For the curried mayonnaise:
- 2 tablespoon natural yogurt
- 4 tablespoon mayonnaise
- 3 tablespoon mild curry powder
- ¼ teaspoon cinnamon
- 3 tablespoon mango chutney
- ½ lemon juice only
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- To Garnish:
- 2 tablespoon fresh coriander chopped (I used chives)
- 2 tablespoon flaked almonds (I used pecans)
- To Serve:
- 100 g rocket leaves or similar
- 1 large mango peeled and cut into cubes
Mix the ingredients for curry mayonnaise and spoon over drained cooled pasta shapes and mix gently so as not to break the pasta.
Add the other ingredients and serve.
Recipe and photo: Elsabie Templeton
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