Coronation chicken sandwich with doorstop bread

We created the ultimate Coronation Chicken Sandwich to celebrate British Sandwich Week. Adjust the quantities to suit your taste, with extra curry powder to make it spicy or an additional spoonful of Greek yoghurt for added creaminess. You could even try adding flaked almonds for a little bit of crunch.

30 mins

2

Easy

• 2 x Field & Flower skinless chicken breasts (or use leftover cold chicken, removed from the bone)
• 2 tbsp greek yoghurt
• 2 tbsp mayonnaise
• 1 tbsp curry powder
• 1 tsp mango chutney
• Handful of chopped coriander (optional)
• Freshly cracked black pepper
• Sliced bread of your choice
• Butter to spread

1. Preheat the oven to 200C.

2. Place the chicken breasts on a non-stick roasting tray and season to taste. Cook for 20-30 minutes until the juices run clear and the chicken is cooked through. Allow the chicken to cool, then roughly shred into chunks.

3. Place the shredded chicken into a bowl with the yoghurt, mayonnaise and curry powder. Stir well until the coronation sauce is evenly mixed. Add 1 tsp of mango chutney, chopped fresh coriander (if using) and cracked black pepper and stir again. Taste the mixture and adjust as necessary (you might like to add more curry powder if you like it spicy).

4. Cut your bread into even doorstop slices and spread with butter. Dollop a spoonful of the coronation mixture into the middle and spread evenly before topping with your sandwich lid.