Golden Jubilee Chicken
This started off life as a reworking of Coronation Chicken, that mixture I can’t help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot purée (or that’s how both my grandmothers made it). But still, I wanted to pare it down, make it lighter and fresher, and so this is it. Given the year of its inception, and its derivation, it seemed only historically right to rename it thus; believe me, no political affiliations are thereby intended.
|1||mango, cut into approx. 1cm cubes|
|1||spring onion, finely chopped|
|1–2||red chillies (to taste), deseeded and finely chopped|
|juice of 1–2 limes (to taste)|
|1||cold cooked chicken breast, cut into chunks|
|1||Little Gem lettuce, sliced or shredded|
|1||large handful fresh coriander, chopped|
|1 tsp||groundnut oil|
|few drops toasted sesame oil|
Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped spring onion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another.
I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the coriander and, using your hands, toss to combine. Add the oils and toss again then decant on to a large serving plate and sprinkle over the remaining bit of coriander.