Today I have a recipe to share that I am extremely excited about! Once one of my staples and now veganised and improved, I present to you…. Coronation chick’n!
It is one of those dishes that have a perfect balance between sweet, savoury, fruity and spicy. It doesn’t usually survive long in my fridge either!
I have been experimenting with this recipe for a while now and slightly tweaking it every time until it’s finally just right.
There are many options to choose from in place of the chick’n (see recipe notes). I used pulled chicken from the Linda McCartney range. It is actually thanks to this product that I got the inspiration to veganise my coronation chicken recipe. It was in fact the first thing I exclaimed when I saw it in the supermarket sometime last year! I get ridiculously excited over things like this.
Aside from the ideal sandwich filler, coronation chick’n is quite versatile. Here I served it with cauliflower wings, salad and pita bread. The cauliflower wings and the coronation flavours was a surprisingly successful pairing. Slowly transitioning into spring and summer it is a recipe I’ll be making over and over again. Getting ready to impress my non-vegan friends and family too!
I hope you try this recipe and if you post your culinary experiment on social media please tag me and use the #josveganlab hashtag. What did you serve yours with? I’d love to see your wonderful and inspired creations!
|Prep Time||15 minutes|
|Cook Time||10 minutes|
- 100 g Silken Tofu
- 3 tbsp Vegan Mayo
- 3 tbsp Mango Chutney
- 1 tbsp Curry Powder
- 1 tsp Apple Cider Vinegar
- 1 tsp Mustard
- 1 tsp Apricot Jam
- 1 tsp Turmeric Powder
- Lemon Juice from 1/2 lemon
- 1/2 tsp Salt
- Cook shredded chick'n according to instructions (see recipe notes). Allow it to fully cool down.
- Add all the blender ingredients in your blender bowl and pulse until well combined.
- In a large bowl combine the cooled shredded chick'n, the blender mixture and the bowl ingredients and mix.
- You can serve immediately or for fuller flavour leave in the fridge overnight. Enjoy!
- There are many ingredients you can use for your chick'n: young jackfruit, mushroom or a meat substitute. I used soya based Linda McCartney Vegetarian Pulled Chicken.
- You can use homemade or store-bought vegan mayo. You can also completely omit it and add some extra silken tofu for an oil-free version.
- Depending on the chutney and curry powder you use you may get a slightly different colour. If it's not yellow enough adjust with some more turmeric.