This summer favourite is great for easy entertaining. For the best flavour buy a small free-range whole chicken and roast in advance. If you are short on time buy a ready roasted chicken from the hot deli counter at the supermarket.

Serves 6. Ready in 20 minutes, plus chilling time.


  • 1 tbsp mild curry paste
  • 150ml carton natural yoghurt
  • 6 tbsp mayonnaise
  • Juice of 1/2 lime
  • Salt and freshly ground black pepper
  • 500g cold roast chicken, sliced or torn into strips
  • 1 ripe mango, peeled, stone removed and flesh thinly sliced
  • 2 tsp sunflower oil
  • 75g unsalted cashew nuts
  • Small handful fresh coriander leaves


Mix the curry paste, yoghurt, mayonnaise and lime juice in a large bowl and season to taste with salt and freshly ground black pepper.

Add the sliced chicken and toss gently to coat in the curried sauce. Arrange on a serving platter and cover and chill for 2-3 hours (or overnight).

Heat the oil in a frying pan and add the cashew nuts. Fry over a medium heat for 2-3 minutes, stirring occasionally until golden brown. Remove with a slotted spoon and drain on kitchen paper. Leave to cool.

Just before serving, arrange the mango slices on top of the chicken and scatter over the fried cashew nuts and coriander leaves. Serve with a mixed green salad or as part of a summer buffet.

Mix it up:

For an extra spicy flavour add a finely chopped red chilli pepper to the yoghurt and mayonnaise mixture.
Instead of the cashews, garnish with some shredded spring onions or a handful of fresh peppery rocket leaves.
For delicious open sandwiches, pile the Coronation chicken onto split and lightly toasted ciabatta rolls.

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