Christmas Chicken with Mango – Easy Make Ahead Festive Fare

Spending time with family and friends is what Christmas is all about, as we celebrate life and count our blessings.

Making a meal that is easy and economical is often hard for many families, especially one that will keep a day or two with the leftovers to be enjoyed on toast or in a sandwich.

When Queen Elizabeth II was crowned in 1953 Coronation Chicken was the main order of the day, inspired it is thought by a dish prepared for George V in 1935.

However the story goes, famous chefs and celebrities all over the world have since created their own versions.

These days, it’s easy to find many of them Online.

Here’s my take on this tasty festive fare … which proved very popular with my family and friends on Christmas Eve for more than a decade or two.

Students of The Academy and members of The Turret Club at St John’s Cathedral (2000-2005) plus those who enjoyed a celebratory lunch catered for the Bishop of Wangaratta, Victoria after he was ordained on my birthday December 13, 2008, enjoyed it too.

Christmas Festive Make Me Ahead Chicken

This rich salad dish made with chicken and luscious mangos as the predominant ingredients, is both quick and easy to make. It should be made the day before and refrigerated in an airtight container.

This is mainly because it always tastes better the day after it is made, when the flavours have been given time to become fully infused. Hey presto, it’s a great time saver on busy Xmas Day.

Ingredients – 4 People

Chicken (BBQ or Steamed) – (For BBQ chickens remove the skin)
Tablespoon or 2 of S&W Whole Egg Mayonnaise (best)
Tablespoon of Bulla Original Cream
½ teaspoon Indian curry powder
1 Jar best chunky Mango Chutney
1 Tin Mango pieces (drain off juice and discard)
You can also use one or two fresh mangos (dependent on size) cut into bite size chunks
2 fresh sticks celery chopped
Tbs or 2 of Pine Nuts – spread on baking paper and toast in hot oven until golden (takes only a few mins) watch or they burn
4 Shallots, finely chopped (white part only)
Salt and Pepper

Method

Chicken: skin discarded
Cut meat into bite size pieces put into a glass bowl
Add Mayonnaise, cream and curry powder
Add all other ingredients and stir well
Cover with cling film and refrigerate

Garnish with Slices of Fresh Mango and fresh sliced cherries

Serve with a tossed and dressed salad of gorgeous greens, (variety of lettuces, avocado and cucumber) with buttered French baguette and a crisp cold Reisling, Champagne or my favourite, an Italian Pinot Grigio.

Yummo!

Dressing for salad:
2 Tbs Virgin Olive Oil, 1 Tbs Hazelnut Oil and 1 Tbs White Wine Vinegar

Ingredients for 50 people
Use 10 BBQ Chickens
+ 5 times all the other ingredients
(So only 5 jars mango chutney, 5 tins mango etc)

Carolyn McDowall, The Culture Concept Circle, 2017-2018