Coron-Asian Chicken
A Southeast Asian twist on the classic British coronation chicken sandwich – spiced chicken thigh fillets coated with creamy yoghurt and mayo, coriander and mango chutney, topped off with tangy pickles and crunchy peanuts.
Chicken Marinade
  • 450grams boneless chicken thighs(about 4)
  • 10grams lemongrass(finely chopped, about 1 small stalk)
  • 1teaspoon curry powder
  • 2tablespoons coconut milk
  • 1teaspoon soy sauce
  • 1 small clove garlic, minced
  • 1/2teaspoon ginger, minced
  • 1/2teaspoon salr
  • 2 – 3tablespoons mayonnaise
  • 1tablespoon Greek yoghurt
  • 1/2teaspoon ginger, minced
  • 1/2teaspoon garlic, minced
  • 2 tablespoons chopped coriander(1 small bunch)
Cucumber and onion pickle
  • 200grams cucumber(about half a long one)
  • 100grams red onion(half an onion)
  • 250mililitres white vinegar(1 cup)
  • 100grams white sugar(1/2 cup)
  • 1teaspoon salt
  • 3teaspoons chopped roasted peanuts
  • shredded lettuce(optional)
  • 1 baguette(or three rolls or bread of your choice)
  1. *Quick note – Ideally, you’ll want to leave the chicken and pickles marinate/ pickle overnight*
Marinade the chicken
  1. Plan to marinate the chicken overnight, or at least for a few hours. If your chicken fillets are unever in thickness, trim or flatten them to a uniform thickness (about a couple of cms or an inch) so that they cook evenly.
  2. Mix the marinade ingredients together and toss well with the chicken to ensure everything is well coated and leave to marinate in the fridge.
Make the pickles
  1. You’ll need to make the pickles ahead of time – allow at least a couple of hours for them to pickle, ideally overnight.
  2. In a small pan, heat the vinegar, sugar and salt until dissolved, then leave to cool. Peel and slice the cucumber and onion thinly and place in a bowl, then pour over the vinegar mixture, stir well and refrigerate until ready to use.
Cooking the chicken and assembly
  1. To cook the chicken, either grill or pan fry for about 10 minutes or until cooked, turning halfway through. When cooked, leave to cool a little, then roughly chop and mix with dressing ingredients. Add 2 tablespoons of mayonnaise to start with and taste – if you prefer it a bit thicker and creamier, add the additional tablespoon.
  2. To serve, fill the baguette or rolls with some lettuce if you like, fill with the chicken mixture, then top with the pickles and peanuts.