I love to transform classic dishes that include meat into really tasty plant-based recipes. Coronation chicken was created by florist Constance Spry and chef Rosemary Hume, who were both principles of the Cordon Bleu Cookery School. They invented the recipe, which featured cold cooked chicken in a creamy curry sauce, for the coronation of Queen Elizabeth II in 1953.
Thanks to its popularity, it's since become a British classic, and is usually enjoyed as a sandwich filling or served cold as a salad, sometimes with rice.
I used to love Coronation Chicken, and made the dish to the original recipe for a party I held to celebrate Prince William and Kate Middleton's marriage – very retro! It was delicious, so I'm surprised it's taken me this long to work up a plant-based version.
Faced with a large cauliflower that was slightly past its best, I was scouring the fridge for inspiration – and there, on the top shelf, was a jar of Follow Your Heart Vegenaise and some leftover mango chutney. Just like that, a new vegan recipe was born – and just like the original, it's absolutely delicious.
1kg head cauliflower, separated into florets
3 tbsp light oil
2-3 bay leaves
1 cinnamon stick
For the sauce
2 tbsp medium curry powder
1 tsp fresh ginger, grated
4 tbsp good mango chutney – Geeta's is great
200ml good vegan mayonnaise – Follow Your Heart is my favourite
200ml coconut yogurt, or other non-dairy yogurt
2 tsp vegan Worcestershire sauce (optional)
Small bunch fresh coriander, roughly chopped
60g flaked almonds, toasted
Handful chopped coriander
Crusty bread of your choice
Peppery leafy salad, such as watercress, or cold rice salad
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