Vegan Coronation Chicken for the King’s plant-based palate

Analysing Google search data, Getir found that search demand for ‘vegan coronation chicken’ has skyrocketed by 386% over the past year, as people look for a modern and plant-based take on the 70-year-old recipe for the King’s coronation. 

That’s why grocery delivery brand, Getir, has partnered with 2023’s Young Masterchef winner, Keziah Whittaker, to reinvent the traditional coronation chicken recipe for the 21st century and the King’s coronation celebrations.

Created in 1953, when a pinch of curry powder was an exotic treat in post-war Britain, coronation chicken was a reflection of that time.

Putting a multicultural and more planet-friendly spin on the classic dish to better reflect the Britain of today, Keziah has used her competition winning culinary skills to carefully curate and launch the recipe of the official Caribbean Coronation Isn’t Chicken. 

It’s goodbye to raisins and cinnamon and hello to habanero peppers, zingy lime, fresh mangoes and much more. Keziah has injected her love for Caribbean cuisine that won her the MasterChef title into this traditional dish. 

Made in partnership with Getir, you can now get a bundle of the key Caribbean Coronation Isn’t Chicken ingredients delivered to your door on their app. To celebrate the plant-based dish, they are giving away THIS Isn’t Chicken Plant-Based Pieces for free!*

Speaking of her recipe, Keziah says, ‘’This dish is fun, fusion and packed full of new flavours. With clear steps to follow, anyone can make it and the best part is, that the sauce is transferable. You can use it on so many different dishes.’’

How to make the vegan Coronation Chicken

• Serves: 4
• Prep time: 10 minutes
• Cook time: 1 hour 30 minutes 

Ingredients

THIS Isn’t Chicken Plant-Based Pieces

Hellmann’s Vegan Squeezy Mayo 

1 x tbsp Caribbean Hot Curry Powder

2 ripe mangoes

1 white onion

Finely chopped candied ginger

1 x tsp chilli flakes

1 x tsp turmeric

1 x tsp black pepper

1 x tsp salt 

1 Scotch Bonnet Pepper

Juice of 1 lime

1 cup of sugar

½ a cup of white vinegar

Method

Mango and scotch bonnet chutney:

1. Firstly, dice both the onion and mango into small bite size pieces. 
2. In a separate pot, combine the vinegar and sugar and mix until the sugar has dissolved. 
3. Bring the mixture to a boil, adding the diced onions and mangos to the pot once it starts to bubble. 
4. Leave to simmer for an additional 5 minutes before adding the scotch bonnet, candied ginger and chilli flakes. Two or three thin slices of the scotch bonnet skin are perfect for creating a mild spice. If you want a more fiery bite, add in a couple of the seeds. 
5. Cook for 45 minutes on a low heat and then leave to cool. 

Coronation Isn’t Chicken sauce: 

1. Add two heaped tablespoons of Hellman’s Squeezy Mayo into a bowl. 
2. Next, add in the turmeric, hot caribbean curry powder, thyme, salt, pepper and mix thoroughly.
3. Once fully mixed, add one tablespoon of the cooled mango and scotch bonnet chutney mixture to the bowl. 
4. In a pan, grill the THIS Isn’t Chicken Plant-Based Pieces for 5-7 minutes until slightly brown. Before grilling, you can chop these up to the desired size you like. 
5. Add the Coronation Isn’t Chicken Sauce mixture into a large mixing bowl with the grilled chicken pieces and mix until they are fully coated in the sauce. 
6. Serve the Caribbean Coronation Isn’t Chicken in a sandwich with fresh salad. 
7. Enjoy!