Classic British Coronation chicken gets a makeover, served in Little Gem lettuce leaves with peanut and coconut sauce
Ingredients
- 100g smooth peanut butter
- 140g full-fat coconut yogurt or natural yogurt mixed with 2 tbsp desiccated coconut
- 2 tsp sweet chilli sauce
- 2 tsp soy sauce
- 2-3 spring onions, finely shredded
- 3 cooked skinless chicken breasts, shredded
- 2 Baby Gem lettuces, big leaves separated
- ½ cucumber, halved lengthways, seeds scraped out with a teaspoon, cut into matchsticks
- toasted sesame seeds, for sprinkling
Method
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In your smallest pan, gently warm the peanut butter, yogurt, 3 tbsp water, sweet chilli and soy sauce until melted together into a smooth sauce. Set aside and allow to cool.
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Mix the spring onions and chicken into the sauce and season. Chill until the party – keep the lettuce leaves and cucumber under damp kitchen paper.
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To assemble, add a bundle of cucumber to each lettuce leaf cup, plus a spoon of the chicken mixture. Sprinkle with sesame seeds and sit on a big platter for everyone to dig in. Or simply serve a pile of lettuce leaves alongside bowls of chicken and cucumber.