I love to turn classic dishes that include meat into really tasty Plant Based recipes. As you may know Coronation Chicken was created by Constance Spry a florist and Rosemary Hume a chef, both principles of the Cordon Bleu cookery school. They created the recipe of cold cooked chicken and a creamy curry sauce for the Coronation of Queen Elizabeth II in 1953. It later became known as Coronation Chicken, It‘s a very British Classic. It‘s often used as a sandwich filling or served as a cold salad, sometimes with a rice salad.
I used to love the original Coronation Chicken and made the traditional dish following the original Constance Spry recipe for a party I held to celebrate William and Kates wedding, I went very retro! And It was indeed delicious. I had not made it since, and whilst deciding what to do with a large cauliflower that needed eating up, I was scouring the fridge for inspiration. And there sat on the top shelf side by side, was a jar of Veganise and Mango chutney, and just like that a new Vegan recipe was born, Coronation Cauliflower.
1 kg cauliflower separated into florets
2-3 bay leaves
1 cinnamon stick
Salt and pepper
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 tbsp. medium curry powder
1 tsp grated fresh ginger
2 tsp vegan Worcester sauce (optional)
Small bunch fresh coriander roughly chopped, reserve some for dressing
60g toasted flaked almonds
Fresh wholemeal bread or bread of choice
Peppery salad such as watercress
Or make a cold rice salad
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!