Crispy Coronation Chicken & Cauliflower Bake

Wed, 15 September 2021

Erica Drum's Crispy Coronation Chicken & Cauliflower Bake

Makes 4-6 portions

Ingredients:

• 500-700g shredded cooked chicken – (if using raw chicken, cut into strips or chunks and add 15 minutes to the cooking time)

• 200g cooked leftover vegetables like broccoli, carrots or cauliflower – (if using raw veg, either par boil them or add 15 mins to cooking time, if using cooked meat it s best to used cooked or par cooked veg)

• 4 tablespoons Hellmann’s mayo

• 4 Tablespoons crème fraiche

• 2 tablespoons sultanas/raisins/dried apricots 

• 3-4 teaspoons curry powder

• ½ lemon zest and juice

• Small bunch coriander, chopped

• Salt and pepper

Crust

• 2-4 slices of stale bread, blended to make breadcrumbs

• 100g of leftover rice (optional)

• 50g flaked almonds

• 2 tablespoons Hellmann’s Mayo

Method:

1. Pre-heat your oven to 200C

2. Begin by shredding your chicken, pull it with two forks. 

3. Cut your vegetables into small bite size chunks. If using cauliflower or broccoli be sure to chop up the leaves and stalk too.

4. In a large mixing bowl, combine the Hellmann’s mayo, crème fraiche, sultanas, curry powder, coriander, lemon zest/juice, salt and pepper to taste.

5. You can now add a tablespoon or two of water to loosen the mixture a little more.

6. Pour in your chicken and mixed vegetables and toss thoroughly.

7. Place the mixture into an oven proof dish.

8. Make your crumb to go on top by mixing the breadcrumbs, rice, almonds, mayo, salt and pepper.

9. IT will be a little bit clumpy but do your best to spread it over the top of the oven dish.

10. Cover with a lid or another tray and bake for 30 minutes. 

11. Remove tray and cook for a further 15-20minutes to get a lovely golden brown top.

12. Remember if using raw chicken and veg, it will need to be cooked for 45 minutes under the tray and then remove the lid.