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Coronation chicken


For the chicken

  • 4 boneless skinless RSPCA Assured chicken breasts or thighs
  • 2 tbsp olive oil
  • Salt and pepper
  • 175 g chicken broth

For the sauce

  • 3 tbsp mayonnaise
  • 3 tbsp salad cream
  • 3 - 4 tsp mild curry powder, to taste
  • 3 tbsp mango chutney
  • 2 tbsp sultanas
  • Black pepper

For a meat-free alternative

  • chickpeas
  • roasted butternut squash
  • cooked rice


Cooking the chicken

  • Skin and bone your chicken (if necessary)
  • Drizzle a little olive oil into a sauté pan and bring to a medium heat.
  • Add the chicken and sprinkle with salt and pepper generously.
  • Cook for 5 minutes, or until slightly golden, on each side.
  • Add the chicken broth to the pan and cover with a lid.
  • Let the chicken cook for another 7 to 10 minutes - slightly more for thighs
  • Remove your chicken from the remaining broth and let it stand for a few minutes
  • Use two forks to pull your chicken breasts apart into thin strands.

Preparing the sauce

  • Mix RSPCA Assured MAY-OH together with salad cream, curry powder, chutney and sultanas
  • Add a generous amount of black pepper.
  • Add a spoonful of water is necessary to loosen the mix
  • Place in a bowl with the shredded chicken and mix well to ensure it is evenly coated.

Preparing the meat-free alternative

  • Instead of chicken, try using cooked chickpeas, butternut squash and some rice.

Find RSPCA Assured eggs at your favourite supermarket

You can find RSPCA Assured chicken at your local supermarket. Follow the link below to add higher welfare chicken to your weekly shop.

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