Created in honor of Queen Elizabeth II's coronation in 1953, this sandwich consists of just three basic elements: cooked chicken, curry powder and a creamy sauce. Various incarnations have evolved over the years to include their own special additions, from raisins, and almonds to the kitchen sink and old boots (OK, maybe not the last two). Here, we're back to the basics, but with a little more spice.
- SERVES: 2
- PREPARATION: 10MIN
- SKILL LEVEL: EASY
- 250 g (9 oz) shredded barbecue chicken
- butter, for spreading
- 4 slices multigrain bread, cut 2.5 cm (1 in) thick
- 2 handfuls watercress or baby spinach leaves
- 90 g (3 oz) whole mayonnaise
- 2 tbsp mango chutney
- 2 tsp curry powder
- 3 tsp juice
- 2 tsp dijon mustard
- 1 tsp celery salt
- To make the dressing, combine all ingredients in a bowl and whisk until well combined.
- Add the chicken and mix well.
- Generously butter the bread and divide the crowning chicken mixture between 2 slices. Top with a handful of watercress or baby spinach and remaining bread.
Cook's notes :
Oven temperatures are for a conventional oven; if using a convection oven, reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless otherwise noted) and cups are lightly packed. All vegetables are medium and peeled unless otherwise noted. All weigh 55-60 g unless otherwise noted.