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Coronation chicken and mango piccalilli sandwich


Serves: 2
timePrep time: 45 mins
timeTotal time:
Coronation chicken and mango piccalilli sandwich
Recipe photograph by Martin Poole

Coronation chicken and mango piccalilli sandwich

This riff on a classic coronation chicken sandwich is made with mango piccalilli and will liven up any lunchtime

Serves: 2
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
630Kcal
Fat
20gr
Saturates
5gr
Carbs
69gr
Sugars
19gr
Fibre
4gr
Protein
42gr
Salt
2.4gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the mango piccalilli (makes 2 x 454g jars)
  • 300ml apple cider vinegar
  • 1 tbsp flaky sea salt
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp mustard seeds
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 1 small cauliflower, approximately 400g, cut into small florets
  • 10 radishes, halved
  • 10 small shallots, peeled and halved
  • 2 red chillies, sliced
  • 1 mango, peeled and cut into 1cm dice
  • 125g light brown sugar
  • 1 tbsp mild curry powder
  • ½ tbsp mustard powder
  • 1 tbsp ground turmeric
  • 1 tbsp cornflour
For the coronation chicken
  • 75g light mayonnaise
  • ½ tsp curry powder
  • juice of ½ lemon
  • 30g sultanas
  • 200g cooked chicken breast, shredded
For the sandwich
  • soft butter, for spreading
  • 4 slices rustic white loaf
  • handful baby leaf spinach

Step by step

Get ahead
Sealed jars of piccalilli keep for up to 1 year. Once opened, store in the fridge and eat within 4 weeks.
  1. To make the piccalilli, put the vinegar in a large pan with the salt, whole spices and bay leaves. Heat over a medium heat until simmering, then add the vegetables. Simmer for 5 minutes, then add the chillies and mango. Cook for a further 2-3 minutes or until the veg is tender. Drain into a colander over a bowl, reserving the vinegar.
  2. Return the vinegar to the pan, add the sugar and heat gently until dissolved. Mix the curry and mustard powders with the turmeric and cornflour in a small bowl, then add 4 tablespoons of cold water to make a paste; pour into the pan. Bring to the boil over a medium heat then simmer for 5 minutes, stirring continuously, until the mixture thickens. Stir in the cooked veg and continue to cook for a further 2 minutes. Remove from the heat and transfer to sterilised jars. Seal and leave to cool. Ideally leave for 3-4 days to allow the flavours to develop.
  3. For the sandwiches, mix the mayo, curry powder and lemon juice together; add the sultanas and chicken, season well.
  4. Butter the bread and top two of the slices with a handful of spinach leaves. Divide the chicken between the two and add a good amount of the piccalilli. Finish with the final two slices of bread. Serve immediately.
For a picnic…

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