Countless times I have made a delicious roast dinner for friends, only to realise at the end that I’ve bought a chicken way too big for us to eat! Sometimes I get stuck with what to do with the leftovers, but this recipe for Paleo friendly Coronation Chicken is always a fail-safe option. It’s all the flavour of Coronation Chicken, minus the dairy, minus the sugar, minus the preservatives… just as it should be!
The best thing about this recipe is that it is easily adapted depending on how much leftover meat you have. When I shredded it, I had roughly 2 cups of chicken available. Feel free to adapt as you wish!
Coronation Chicken Ingredients:
- 200g shredded roast chicken
- 1 tbsp coconut oil
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground ginger
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 tbsp honey
- Juice ½ lime
- ½ can thick coconut milk
- Small handful flaked almonds
- Small handful coconut shavings
- Small handful sultanas
- Small handful unsulphured dried apricots, finely chopped
Coronation Chicken How To:
In a saucepan, heat the coconut oil to a medium – low heat. Add the shallot and cook for 2 – 3 minutes. Add the garlic, stir, and cook for another 2.
Squeeze in the lime juice and stir in the spices. Leave to simmer gently for 2 – 3 minutes, adding extra coconut oil if necessary.
Add the coconut milk and honey, stir well, and simmer very gently for around 5 minutes.
Toss in the flaked almonds, coconut shavings and dried fruit. Pour over the shredded chicken and coat well. Enjoy straight away or leave in the fridge to cool before enjoying as part of a salad.