Ruth Pretty's Coronation Chicken Sandwiches

  • By Grace Kreft

  • 1 min read

This has to be one of the most requested recipes in Ruth Pretty’s treasured archive.

As custodians of Ruth’s recipe collection, we often ask our Angel family which recipes they’d most love us to share - and Ruth’s Coronation Chicken Sandwiches come up again and again.

Once a firm favourite on the menu at Ruth’s Te Horo café, we’re delighted to finally share the recipe with you, so you can recreate them at home.

We hope you love them as much as so many others have over the years x

For the Sandwiches
15g (1 tbsp) butter
400g chicken breast (skin on, bone out)
250ml (1 cup) milk
50g (1/2 cup) sultanas (plumped in
boiling water then drained)
2 spring onions (thinly sliced)
75g (1/2 stalk) celery (finely chopped)
2 cups lightly toasted sliced almonds
1 tbsp finely chopped mint (or basil)
3/4 cup Curry Mayonnaise (see below)
flaky sea salt and freshly ground black
pepper
18 slices white sandwich bread
200g butter (softened)
240ml Sandwich Mayonnaise
18-24 lettuce leaves (washed and dried)

For the Curry Mayonnaise
2 egg yolks
2 cloves garlic (peeled)
thumbnail piece root ginger (peeled)
2 tbsp curry powder
2 tbsp honey
flaky sea salt
freshly ground black pepper
250ml (1 cup) salad oil

Method

Preheat the oven to 180°C. Lightly grease a roasting tray with butter and place chicken, skin side up, in tray. Cover chicken with milk and cover tray with aluminium foil. Bake for 30 minutes or until chicken juices run clear.

While the chicken cooks, make the Curry Mayonnaise. Into a food processor fitted with a metal blade place egg yolks, garlic, ginger, curry powder, honey, salt, pepper and 1/4 cup of the salad oil. Blend until smooth. With food processor running, very slowly pour remaining salad oil through the feed tube and blend until combined. Add lime juice and taste for seasoning.

Remove chicken from cooking liquid and refrigerate until cold. Discard cooking liquid. Remove skin from chicken. Cut chicken into slivers and place into a large bowl.

Add sultanas, spring onions, celery, almonds and mint or basil to chicken. Add Curry Mayonnaise and combine. Chill until required.

On a clean work surface, place all bread slices in 3 rows of 6. Butter all slices and spread with Sandwich Mayonnaise.

Generously spread the first row of bread with Coronation Chicken sandwich mix. Season with salt and pepper. Cover with middle slices of bread with butter/mayonnaise facing downwards. Butter top side of bread and spread with Sandwich Mayonnaise. Cover with crisp, green lettuce leaves and top with the final slice of bread.

Using an electric knife remove all crusts and cut the sandwiches into four triangles. Serve immediately or cover with plastic wrap and store in the refrigerator until ready to serve.

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