Vegetarian Coronation ‘Chicken’ Recipe

Coronation chicken is incredibly popular in Gibraltar and is a recipe that is very quintessentially British. It was invented by Constance Spry who was a writer and by Rosemary Hume, the founder of the famous Le Cordon Bleu cookery school back in 1953 in order to commemorate the coronation Queen Elizabeth II (hence the name!). Since making it’s way into Buckingham Palace it has become a favourite in Britain and you can find it pretty much everywhere and in every sandwich shop.

Coronation chicken was one of those meals that I missed terribly since giving up meat. I love a good sandwich and this creamy filling with a slight curry flavour and sweet raisins has always been one of my favourites. However the original recipe didn’t have raisins at all, but had dried apricots instead which I imagine must be very nice too. I think the key is to have an element of sweetness in order to balance out the curry flavour which needs to be mild anyway so an not to overpower the filling.

This veggie version of ‘Coronation Chicken’ can be made with Quorn or with Linda McCartney’s ‘Veggie Pulled Chicken’. It is quite easy to find natural yoghurt made from soya and dairy free mayonnaise to keep it all vegan and plant based.

Vegetarian Coronation ‘Chicken’ Recipe
Yield: 1 Serving
Difficulty: Easy
Prep time:
Cooking time:

Description

Vegan/vegetarian alternative to the popular coronation 'chicken' recipe. keep it vegan by using dairy free mayonnaise and dairy free natural yogurt. This recipe is perfect for a sandwich filling or a baked potato.

Metric
US/Cups

Ingredients

  • 25 g raisins + ¼ cup of water
  • 100 g meat-free ‘chicken’, or Quorn
  • 3 tbsp dairy-free mayonnaise
  • 2 tbsp soya natural yoghurt
  • 1 tbsp mango chutney
  • 1.5 tsp mild curry powder
  • pinch of salt
  • pinch of sugar
  • 1 oz raisins + ¼ cup of water
  • 3½ oz meat-free ‘chicken’, or Quorn
  • 3 tbsp dairy free mayonnaise
  • 2 tbsp soya natural yoghurt
  • 1 tbsp mango chutney
  • 1.5 tsp mild curry powder
  • pinch of salt
  • pinch of sugar

Instructions

  1. Put the raisins in a bowl and add the water so that they plump up. Leave them to one side while making the rest of the sauce.
  2. Cook the vegetarian pulled chicken or Quorn as per indications. In the case of Quorn, sauté as usual until it gets some golden colour. Set to one side when cooked so it cools down.
  3. In a bowl add the dairy free mayonnaise, natural soya yoghurt, mango chutney, mild curry powder, a pinch of salt and a pinch of sugar, and mix well.
  4. Add the cooked meat-free pieces and the drained raisins, and mix well.
  5. Refrigerate until ready to use, and add use as a sandwich filling or have with a baked potato.

Do you like this recipe? Give it a rating!

1 Star2 Stars3 Stars4 Stars5 Stars 3.68 from 28 reviews
Have you made this recipe?

If you make this recipe please share with the world! Post it on Instagram and tag @veggiegib and use the #veggiegib hasthag.

2
Leave a comment

avatar
1 Comment threads
1 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
2 Comment authors
Ivan HernandezSophie S Recent comment authors
Sophie S
Guest
Sophie S
Rate this recipe :
     

It sounds like a very nice recipe! Will definitely try it.
Just as a mention, mayonnaise is dairy free anyway (does not contain any milk product). However, it contains egg, and although not dairy, egg is not vegan as per the title of the recipe. There are vegan Mayonnaises though, so no worries.