Alex Rawe (co-founder of The Dorset Dairy Co) has shared her family recipe for Coronation Chicken using their Dorset Strained Yoghurt of course as the secret ingredient.
(Read the interview with Alex here.)
“My grandmother used to mix strained yoghurt with mayonnaise in her potato salad because she said it made it lighter. This was the first recipe that I tried out on Dan and since then, I’ve used our yoghurt as a healthier alternative to cream, mayonnaise, cream cheese and various other ingredients.”
500 g chicken breasts
2 ½ tsp madras curry powder
170 g mayonnaise
150 g Dorset Strained Yoghurt
4 tbsp mango chutney
1 ½ tsp Worcestershire sauce
60 g sultanas
60 g flaked almonds
Large handful fresh coriander, chopped
Put the chicken breasts into a large pan and cover with cold water. Bring to the boil, then turn down the heat and simmer gently for 15min or so, until the chicken is cooked through. This will prevent the chicken from going dry. Drain and leave to cool.
Meanwhile, place the sultanas in a bowl and pour boiling water over them. Let sit for 5-10 minutes to plump the up.
Toast the curry powder in a small frying pan, stirring until it smells fragrant (about 40sec). Empty into a large bowl and mix the Dorset Strained Yoghurt, mayonnaise, mango chutney and Worcestershire sauce, along with plenty of seasoning.
Tear the cooled chicken into bite-sized pieces and add to the yoghurt mixture, along with most of the flaked almonds, the drained sultanas and chopped coriander. Stir well and serve with a garnish of flaked almonds and coriander.
Thanks Alex for sharing your recipe! x