Yes, that’s right, coronation chickpeas! If you have no idea why I have a recipe called this, it is based on coronation chicken, a dish that was invented for the coronation of Queen Elizabeth II, which you can read more of here.
I have eaten a lot of coronation chicken in my time, some good and some not so good, but I hadn’t eaten any in so long and wanted to try and make a meat-free version and this recipe was developed. Truth be told I actually did a little happy dance when I made it, there aren’t many recipes get the happy dance on first try I can tell you!
What’s in the coronation dressing
Typically a coronation chicken dressing is mayonnaise, curry powder, flaked almonds and raisins. There are lots of variations of the dressing on recipe websites and in cookbooks, some use different dried fruits and nuts or even none at all. I’ve seen some recipes use curry paste instead of curry powder. For me, a coronation sauce is creamy in texture, has a warming spice from the curry powder and should definitely have some dried fruit in it.
Can I use chicken instead of chickpeas?
Absolutely! You can replace the chickpeas with whatever you’d prefer, chicken, turkey, tofu cubes, butter beans. I try and make my recipes adaptable as possible so please use whatever protein source you like.
Is this dairy-free?
As with all my recipes this coronation chickpea recipe is dairy-free. As I’m dairy intolerant I cannot taste test recipes using dairy and I always do taste tests before sharing the recipes! If you can tolerate dairy, you can use a greek yoghurt.
Time to Make: 10 minutes
-1 x 400g tin of chickpea, drained and rinsed well
-1 celery stick, cleaned and diced
-1/4 cup dairy-free yoghurt (I used coconut collaborative), any plain yoghurt will do.
-2 Tbsp. mayonnaise or vegannaise
-3 Tbsp. mango chutney
-2 tsp. medium curry powder
-3 Tbsp. flaked almonds
-2 heaped Tbsp. sultanas or any dried fruit you prefer
-salt and pepper to taste
How To Make
Place all ingredients except the salt and pepper in a bowl and mix well.
Have a taste and add salt and pepper if needed.
Serve on top a of salad, in a baked potato, as a sandwich filler or with a cold rice salad.
Store leftovers in an airtight container for up to 3 days.
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