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Barbecued coronation chicken with mango rice salad
Barbecued coronation chicken with mango rice salad
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
A contemporary twist on a royal-inspired cold dish.
Ingredients:
  • 56.00 gm korma curry paste
  • 140g yoghurt
  • 4 chicken thigh cutlets
  • 39.60 gm whole-egg mayonnaise
  • 20.00 gm mango chutney
  • 600g basmati rice
  • 1 mango, cut into thin wedges
  • 1/2 telegraph cucumber, halved, cut into thin wedges
  • 125.00 ml coriander leaves
  • 40.00 ml flaked almonds, toasted
  • 60ml olive oil
  • Juice of 1 lemon
Instructions:
  • In a bowl, mix together 1 tablespoon of curry paste and 2 tablespoons of yogurt. Add the chicken and make sure it's coated with the mixture, then refrigerate to marinate for 30 minutes.
  • Blend the leftover curry paste, yogurt, mayonnaise, and mango chutney until it reaches the texture of thickened cream. Add a splash of warm water to thin it out, if needed.
  • Mix the cooked rice, mango, cucumber, coriander, and almonds in a bowl. Season with sea salt and freshly ground black pepper. Drizzle with extra virgin olive oil and lemon juice, then toss gently to blend.
  • Preheat barbecue or chargrill pan to medium-high. Remove chicken from marinade, and grill skin-side up for 4 minutes each side until the skin is caramelized and chicken is fully cooked.
  • Serve mango rice salad and chicken on plates, then generously drizzle with coronation sauce.

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