Coronation Chicken Baguette: Retronomy S01E4/8

Invented during the preparations for Queen Elizabeth II's coronation in 1953, coronation chicken is a much loved dish, which tastes great in a sandwich or as part of a picnic. Young, talented chef Jonny Marsh shows you how to rustle up the classic dish, adding some modern twists along the way.

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Prep:15m
Cook:5m
Total:20m
Serves:2

Ingredients:

1 tsp cinnamon powder
1 tsp curry powder
2 cooked chicken breasts
3-4 tbsp mayonnaise
1 tbsp mango chutney
1 lemon, juiced
2 ciabattas
olive oil
1 garlic clove
1 yellow pepper, thinly sliced
2-3 spring onions, finely chopped
1 tbsp wholegrain mustard
mixed salad leaves
salt
pepper

Step 1: Toast The Spices

In a dry frying pan set over a medium to high heat toast your cinnamon and curry powder until fragrant. Keep the pan moving so the spices do not burn. Transfer the toasted spices into a large bowl.

Step 2: Prepare The Coronation Chicken

Dice the chicken breasts into small chunks and place into the bowl with the spices. Add 3-4 tbsp of mayonnaise and 1 tbsp mango chutney to the bowl and mix all the ingredients together. Squeeze in the lemon juice, mix and put to one side.

Step 3: Prepare The Bread And Salad

Cut your ciabatta in half lengthways. Drizzle over some olive oil into the bread and place them dough side down into a hot griddle pan. Toast for a couple of minutes until they become charred. Slice up your pepper and your spring onions.

Step 4: Build The Sandwich

Take your bread off the griddle pan and rub over a garlic clove over one side of the bread to release the flavours. Add a thin layer of mustard on top and spoon on your coronation chicken mixture. Top with your pepper, spring onion and lettuce leaves and add the top layer of bread. Slice in half and serve.