Coronation Chicken was popularized by Queen Elizabeth’s coronation, and has been a staple of christening and wedding buffets ever since. My take on it switches out the chicken for left-over turkey, and I brighten it up with zingy limes, fresh mango (rather than mango chutney which is used in the original recipe) and lots of fresh greens.
By the by, mango is considered to be an aphrodisiac in India – though they are one of the world’s largest producers of mangoes, so that might be a ploy to increase homegrown consumption. Even so, there’s something about the fresh sherbet juice and the sweet tender flesh that resonates with dreams of beach side tropical paradise – about as far away from thanksgiving as we can take a pile of turkey leftovers.
2 cups of chopped cooked turkey Bag of arugula salad (rocket) Small bunch of chives Small bunch of cilantro (or any other fresh green herb you like – basil or parsley are both good) 1 cup of raw sugar snap peas
2 apples
1 mango
1 green chili
½ cup mayonnaise
1 lime
1 tbsp olive oil
1 tsp curry powder
1 cup dried cranberries
- Mix the turkey in a bowl with the mayonnaise, the curry powder, the cranberries and the zest and juice of half of the lime. Add a pinch of salt and pepper.
- De-seed and slice the green chili finely – add as much as you think you’ll like to the turkey mixture – it really depends on the fierceness of the individual chili (yes, you have to taste it) and how much heat you like.
- Wash your hands. Especially if you wear contact lenses like me.
- Peel and cube the apples and the mango and add to the turkey mixture
- Arrange the salad leaves on a plate, scatter the sugar snaps and snip the chives over
- Squeeze over the lime juice and the olive oil, season well. Squeeze in the juice from the bits of mango peel that you have left. Toss to dress.
- Top with the turkey mixture
- Rip the cilantro leaves over the top
- Serve with crusty bread
If You Can Make That You Can Make This
- Swap out the turkey for the more traditional chicken
- Use the turkey mixture as a sandwich filling
- Dress the salad with ½ olive oil, ½ sesame oil then scatter the salad with toasted sesame seeds
- Add a handful of chopped walnuts
- Swap the lime for lemon, take out the mango, then scatter the finished salad with pomegranate seeds, chopped mint and toasted pine nuts
This recipe originally appeared with ideas for using up a Thanksgiving turkey, and a discussion of the loveliness of Kate Middleton’s blue engagement dress.