Coronation Chicken

I couldn’t NOT do this as we approach Charles’ big day. It’s an absolute favourite sandwich filling in our house. By all means use some ready cooked chicken (or leftovers from a roast!) but here is how to make a large amount using a whole chicken in the Instant Pot. You can then serve this as a platter as part of a buffet (street party, anyone?) or use it as a filling in sandwiches, wraps, baked potatoes etc.

Ingredients:

1 whole chicken

7 heaped tbsp mayonnaise

3 tbsp mango chutney

1 heaped tbsp medium curry powder

Two handfuls of sultanas

Step 1: Cook the chicken. Place the chicken in the Instant Pot and top with enough water to reach the max line. You can also add some extra flavour at this point too (a couple of celery sticks, a carrot, a few peppercorns and a bay leaf or two). Set the Instant Pot to high pressure for 50 minutes.

Step 2: Depressurise the Instant Pot and carefully remove the chicken. Allow the chicken to cool enough so that you can shred the meat from the bones. You could put the bones back into the liquid and complete making a delicious stock by switching to sauté mode and reducing it down to about a litre.

Step 3: Mix the mayonnaise, mango chutney, curry powder and sultanas in a bowl.

Step 4: Stir through the shredded chicken and it’s ready to use or store for up to three days in the fridge.