Most of us do not want to spend time in a hot kitchen when the sun is out, so now is a great time to make coronation chicken to pair with simple dishes like sandwiches or jacket potatoes. Coronation chicken is simple to make, but some people are hesitant to try it because the traditional recipe uses a lot of mayonnaise, which can make the dish soggy and oily.

Instead, Liana Green, a cookbook author and founder of Liana’s Kitchen, has shared that if you prefer, you can swap out the mayonnaise for a much lighter alternative. She said: “You can either use mayonnaise or a combination of crème fraîche and Greek yoghurt.”

Both Greek yoghurt and crème fraîche will make coronation chicken have a creamy taste without making it feel greasy like mayonnaise.

Not only do both condiments have fewer calories, but they will also give the filling a better consistency, as it will have a much smoother texture.

This is an easy way to make coronation chicken taste fresher and lighter, so you can enjoy a tasty filling without it becoming a gloopy, unappealing mess.

How to make coronation chicken taste better

Ingredients (for four people)

• Four chicken breasts
• 200g of crème fraîche
• 100g of Greek yoghurt
• Two teaspoons of mild curry powder (or one tablespoon of curry paste)
• One teaspoon of ground cinnamon
• One tablespoon of mango chutney
• One tablespoon of lemon juice
• Salt and pepper
• One bay leaf
• Two tablespoons of chopped sultanas (optional)
• Chopped fresh coriander (optional)

Instructions

To begin, season the chicken with a bay leaf and salt and pepper. Place the chicken breasts in a large pot, cover with water, and bring to a boil.

Liana said: “For coronation chicken, I like to poach chicken breasts. Cooking this way helps to keep them moist and juicy and prevents them from drying out.”

Reduce the heat to simmer the pot, and then cook the chicken for 15 to 20 minutes. Once it is fully cooked through, turn off the stove and let it cool in the water.

While the chicken is resting, mix the yoghurt, cinnamon and curry powder (or paste) together in a bowl. Add in the mango chutney and lemon juice, then season with salt and pepper.

Once the chicken has fully cooled down, drain it and shred it. Add the shredded chicken to the curry sauce and mix everything together.

Add the sultanas if you wish to include them, and your tasty filling will then be ready to eat.