Low Carb Coronation
Chicken
Servings: 4
Coronation Chicken was invented by Constance
Spry of Le Cordon Bleu School in London to mark the present
Queen Elizabeth’s Coronation in 1953 and was served
at the Queen’s Coronation lunch. This is my version,
which tastes delicious and makes a great dish for any kind
of celebration, or even taken to a picnic to eat cold with
salad.
Mango chutney is a sweet/spicy preserve
made with mangoes and often eaten with curry in the UK. The
amount used here is very small per portion, but you can omit
this if you are closely watching your carb intake.
2 tablespoons butter
1 pound chicken breast
4 tablespoons mayonnaise
2 tablespoons heavy cream
4 teaspoons curry powder or mustard powder
4 teaspoons mango chutney
Juice of 1 lemon
Salt and pepper to taste
Melt the butter in a frying pan
and fry the chicken until cooked. Set aside to cool slightly.
In a large bowl, mix together the remaining ingredients and
stir well until smooth. Chop the chicken into bite-sized pieces
and add to the mixture. Stir until well combined and serve
with salad.
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