Plant-Based Coronation Chicken Recipe

Hot Coronation Chicken Baguette

Serves 4
45 mins

The perfect street party dish to enjoy during the Jubilee celebrations. And what could be more British than curried chicken in a French baguette?

Ingredients

  • 4 Meatless Farm Plant-Based Chicken Breasts
  • 4 Crusty baguettes

 

Chicken marinade

  • 2 garlic cloves, minced
  • 1 Thumb sized piece of ginger, minced
  • 1 tsp curry powder
  • 1 bay leaf
  • 1 tbsp oil

 

Curry Sauce

  • 1 large white onion, sliced
  • 3 garlic cloves, minced
  • 50g ginger, minced
  • 1 tbsp curry powder
  • 2 bay leaves
  • 4 cardamom pods, crushed
  • 100g sultanas
  • 100g mango chutney
  • 250ml Vegan cream (Alpro soya cream)
  • 125ml veg stock
  • 2 tbsp veg oil

 

For the slaw

  • 1 mango, sliced
  • ¼ White cabbage, shredded
  • ½ red onion, finely sliced
  • 1 juice of half a lime
  • Pinch of sea salt
  • Drizzle of olive oil

 

For garnish

  • 50g toasted flaked almonds
  • 50g coriander, roughly chopped

Preparation

  1. Mix all the marinade ingredients together in a bowl and add the Meatless Farm Plant-Based Chicken Breasts. Cover them and stick them in the fridge for a few hours (or over night).
  2. Make the curry sauce… Drizzle the oil in a pan over a low/medium heat, add the cardamom and bay leaves, cook for a minute then add the sliced onion, season with a little sea salt and cook for 5 mins, add the garlic and ginger and cook out for a minute, then add the curry powder, cook for a further minute. Add a drizzle more oil if needed.
  3. Then add the mango chutney, water, soya cream, sultanas. Mix well and bring to a very gentle simmer over a low heat. Have a taste, if may need a pinch of salt.
  4. Meanwhile, place the marinated chicken on a baking tray and roast in the oven at 180.c for around 14 minutes. Remove the chicken from the oven and chop into little chunks. Add the chicken to the curry sauce and keep warm.
  5. Make the slaw, combine the mango, cabbage, onion, lime juice and oil. Season with a little salt and a pinch of sugar.
  6. Warm the baguettes, cut them open and stuff with the slaw, then the curry, top with the toasted almonds and coriander

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