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Low
Carb Coronation Chicken
Recipe
by: Katy Wheeler
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.
Reprinted
from CarbHealth Magazine October 2003. |
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