For the last of my Afternoon Tea recipes collection, I couldn't resist a take on Coronation Chicken. Here I've served it in crispy wonton cups for a slightly modern spin on a true British classic. Elegant and a real crowd pleasure these take no time to make but be prepared – they will go in a hurry!
Makes 12 cups (and enough sauce for up to 24)
12 wonton wrappers
2 cooked chicken breasts*
125ml natural or Greek yogurt
1 tbsp curry powder
2 tbsp mango chutney
Squeeze of lemon juice
2 tbsp coriander, chopped,
Freshly ground black pepper
Whole coriander leaves
thinly sliced red onion (only need a couple of pieces per cup)
Pre-heat the oven to 350F/ 180C.
Brush the oil onto each wonton wrapper then place into a muffin or cupcake tin. Put in the oven for 5-7 minutes until golden and crisp. Once cooked transfer to a wire baking rack to cool and set aside.
In the small bowl of a food processor (or you could use a hand-held blender or blender) mix together the mayonnaise, yogurt, curry powder and mango chutney. Add a good squeeze of lemon juice and a good grinding of black pepper. Puree until smooth then add the chopped coriander. Stir well then taste to check the seasoning and adjust if needed.
Shred up the chicken breasts and put into a medium sized bowl then add half of the sauce to the chicken. The amount of sauce needed will depend on how big the chicken breasts were that you used. Add as much as you like then stir well. Spoon the mixture into the wonton cups then top with a coriander leaf and a few shards of red onion.
*To cook the chicken I drizzled it with a little olive oil and seasoned with some salt and pepper, before roasting it in the oven at 350F/ 180C for 20-25 minutes, depending on the size of the chicken breasts. Leave to cool completely before shredding.