...or is that Coronation Chicken? Huzzahh!

Whichever it is this recipe is a firm summertime favourite here at HHHQ and is so very easy to make too. Serve it with jewelled rice and a crisp, green salad.

Prep time
15 mins


Recipe provided by: Kate Reeves

  • 650g of cooked chicken (preferably poached in chicken stock)
  • 2 medium sized avocados, peeled and de-stoned
  • The juice of half a lemon
  • 2 tablespoons of smooth mango chutney
  • 1 tablespoon of tikka masala or another medium strength curry paste
  • 1 tablespoon of Haughton Honey
  • 10fl oz/275mls of mild mayonnaise
  • 3 or 4 large tablespoons of Greek yoghurt
  • 1 inch of fresh ginger, peeled and finely grated
  • A handful of chopped almonds (optional)
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Cut the chicken and avocado in to similar bite-sized pieces and gently mix with the lemon juice in a bowl.
  2. In a larger bowl whisk together the mayonnaise, chutney, honey, curry paste, yoghurt and ginger until smooth.
  3. Fold the chicken and avocado in to the coronation dressing and chill until needed. The dish will keep for two days if refrigerated.
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