This recipe uses some of the seitan chicken that can be found here. My latest seitan discovery - incredibly versatile and easy to make.
Coronation Chickless is great in jacket potatoes (although that breaks Chris's hot and cold food together rule), cold rice, in a flatbread or good old fashioned butty. There is the option of adding some chopped apple, sultanas or chopped, dried apricots to the recipe, but again, this messes with Chris's Food Feng Shui of fruit in savoury food, so on this occasion I didn't!
Coronation Chicken was created in honour of the coronation of Elizabeth II in 1953. This is a far simplified version and obviously, meat free. I used my homemade mango chutney in this recipe, the original recipe in ye olde days called for apricot jam, which could be an option.
This stores well in the fridge for a couple of days and makes enough for 2-3 servings so double up as necessary.
2 tablespoons of vegan mayonnaise
4 tablespoons plain soy yogurt
2 tsps medium curry powder
Salt and pepper to taste
2 tbsps mango chutney
1 tbsp finely chopped fresh chives
300g seitan chicken, recipe here
2 tbsps chopped dried apricots, sultanas or chopped apple (see notes above)
Roughly tear the seitan chicken into small pieces for a more authentic look, or chop into 1cm cubes
Add all the other ingredients into a bowl and mix well. Stir in the seitan pieces, and fruit if using. Cover and chill for an hour before eating for best results