In 1953 Constance Spry and Rosemary Hume created coronation chicken to mark coronation of Queen Elizabeth II. It has become popular at various celebrations marking milestones in the Queen’s life, such as the Jubilees, and is also found in many shops as a day to day sandwich option. Quorn is a brand name of a meat substitute made by Marlow Foods. This first appeared in the UK in 1985. While the company and its license holders have tried to mimic several types of meat with their mycroprotein product, the “chicken” version is the only one (to me) resembling the animal product it is based on. This recipe is an attempt to make the classic “royal” dish in a vegetarian form.
- Mayonnaise 5 Tbs
- Mango Chutney 3 Tbs
- Curry Powder 1 tsp
- Lime Juice 1 Tbs
- Salt 1/4 teaspoon
- Quorn “Chicken” Pieces 200g (Prepared as per packaging then cooled and diced)
- Celery 1 stick
- Apricots 2 Tbs (dried ready-to-eat)
- Sultanas (Golden Raisins) 2 Tbs
- Flaked Almonds 1 tsp
Mix the mayonnaise, chutney and curry powder in a bowl. Finely dice the celery and apricots and mix into the mayonnaise mixture. Add the diced Quorn, sultanas, and almonds and add juice and salt and stir mixture well. Cover and let flavours meld in the fridge for at least 1/2 hour.
This dish can be served as a salad topping, but is really good as a sandwich and garnished with iceberg lettuce. For sandwiches use a light tasting bread or wrap, and add shredded lettuce and 3-4 heaped tablespoonfuls of the “chicken” and spread evenly.