Coronation Chicken in a Warm Baguette

The base of this recipe came from Economy Gastronomy but with a few frugal tweaks, plus the inability to follow any recipe rigidly. This is amazing served in a crunchy, warm baguette with a bit of lettuce and lots of napkins on hand for spillage, because you can’t help but overfill with this mix!
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You only need a bit of coconut milk so next time, I’d probably try to do it in a week when we were having a curry with a coconut base. Otherwise, you have to become creative. In the end, I just added it to a tropical smoothie I was making (pineapple, banana, mango, milk and the rest of the coconut milk tin).

Ingredients:

Left over chicken, shredded

1 onion, chopped

2 garlic cloves, chopped

2 dessertspoon of curry powder

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric

100ml stock

100ml coconut milk

200g mayonnaise (try Helman’s Extra Light – it’s really good!)

2 tsp chopped herbs (coriander is ideal but don’t buy it especially)

2 tbsp desiccated coconut toasted

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Method:

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Fry the onion and garlic in a little bit of oil until soft. Add all of your spices and fry lightly for about 30 seconds (You’ll get an amazing smell!)

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Add the stock and coconut milk. Boil until its mostly dry. It will not look particularly attractive at this stage but have faith(!)

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Allow it to cool completely. Add the mayonnaise, herbs and toasted coconut. Mix together well. Add the cooked chicken, shredded or diced into small bits.

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Serve in a warm baguette. Lush!