Instant pot awesome

A few years ago, I upgraded my slow cooker to an Instant Pot Duo and fell in love with it. The upgrade meant having one appliance in the cupboard that was a slow cooker, and an air fryer in one. It has to be my favourite appliance for baking and roasting during summer. Usually, I would refuse to roast a chicken during the summer months for fear of heat stroke. That all changed with the Instant Pot Duo in my arsenal. The little pot happily roasts a chicken without kicking out a million degrees of heat to the room and always delivers moist chicken for any occasion. I’ve been eating through my freezer supplies over the last few weeks and found a whole chicken at the bottom of the freezer, which was begging to be made into a tasty salad.

An oldie but a goodie

When you want something that feels like comfort food, it is far too hot to have a hot meal; try Coronation chicken salad. It is my answer to a summertime comfort meal. It’s a good old English favourite and an excellent way to add some spice to a cooked chicken. While my version of Coronation is a departure from the original recipe, it still delivers on flavour and won’t remind you of soggy sandwiches.

Coronation chicken recipe

Ingredients

• 1 onion finely chopped
• 2 tsp. curry powder
• 1 tbsp. tomato paste
• 1/2 cup water
• 1/4 cup mango chutney
• 1/2 cup Greek yoghurt
• 1/2 cup easy mayo
• 2 celery sticks, chopped
• 1 red pepper, chopped
• 1 chicken, cooked

Coronation chicken

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 15 minutes 
• Rating: ★★★★★
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It’s a good old English favourite and a nice way to add some spice to a cooked chicken.

Credit: Cath @ easycleaneats

Ingredients

• 1 onion finely chopped
• 2 tsp. curry powder
• 1 tbsp. tomato paste
• 1/2 cup water
• 1/4 cup mango chutney
• 1/2 cup Greek yoghurt
• 1/2 cup easy mayo
• 2 celery sticks, chopped
• 1 red pepper, chopped
• 1 chicken, cooked

Directions

1. Shred the cooked chicken and set it to one side.
2. Over a medium heat in a frying pan heat some oil.
3. Fry off the onions.
4. When the onion has softened, add the curry powder and tomato paste to the pan and mix well.
5. Then add the water and continue to mix.
6. Add the shredded chicken to the pan and mix.
7. The chicken should be coated in the sauce.
8. Removed the chicken from the heat and set it aside to cool slightly.
9. In another bowl, mix together the chutney, yoghurt and mayo.
10. Add the chicken mixture along with the chopped pepper and celery.
11. Put the chicken in the fridge to cool for 30 minutes.
12. Serve with fresh salad leaves and a sprinkle of raisins if you want a little extra sweetness.

Nutrition

Per Serving: 285 calories; 17.3 g fat; 7.4 g carbohydrates; 28.3 g protein

Equipment

• Frying pan
• Wooden spoon
• Mixing bowl
• Whisk  

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.