Fortnum's Coronation Chicken Sandwiches
Coronation chicken was created by Rosemary Hume for the coronation of 1953. Fortnum's version leaves out the nuts and adds fresh coriander, raisins, mango chutney and a little spice, cut into finger sandwiches.
Ingredients
- 1 tablespoon vegetable oil
- 1½ tablespoons mild curry powder
- 1 teaspoon turmeric
- 3 cooked chicken breasts, skinned and finely diced
- 8 to 9 tablespoons good-quality mayonnaise
- 3 tablespoons mango chutney
- 1 tablespoon chopped golden raisins
- 2 tablespoons chopped coriander
- Salt and freshly ground black pepper
- Butter, for spreading
- 8 slices of large white bread
Instructions
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Gently heat the oil in a small pan, add the curry powder and turmeric and cook over a very low heat for 1 minute, stirring all the time. Take off the heat and cool slightly.
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Put the chicken in a bowl, add the spice mixture and rub it into the chicken. Add the mayonnaise, mango chutney and raisins and mix well. Fold in the coriander and season to taste.
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Lightly butter the bread and spread the coronation chicken over half the slices. Sandwich with the rest, cut off the crusts and cut each sandwich into fingers.
Notes
Added for the Tea Caddy’s guides, from Fortnum & Mason’s The Cook Book.
