The ultimate glow-up for leftovers
Real talk: tossing perfectly good roast chicken because you’re tired of eating it plain is a major L. If your fridge is currently holding onto leftover bird parts—thighs, wings, the oysters, or even the skin—it’s time to give them a second life. We’re talking about a classic coronation chicken that hits different and actually tastes like a gourmet flex.
This recipe is lowkey iconic, originally whipped up by Rosemary Hume and Constance Spry for a massive 350-person banquet back in the day. It’s the perfect solution for when you want a meal that slaps but requires zero effort.
The vibe check: Ingredients
To make this magic happen, you’ll need:
- 1 egg + 150ml extra-virgin olive oil
- 1 tsp wholegrain mustard
- Juice and zest of ¼ lemon
- 1 tbsp mango chutney (add extra if you’re a sweet-tooth girlie, no cap)
- 1 tsp mild curry powder (or a mix of turmeric, cumin, ginger, and whatever spices are floating around your pantry)
- 300g of leftover chicken or turkey, pulled into chunks
- Toasted flaked almonds and fresh coriander to top it off
How to make it
It’s giving 'chef energy' without the stress. First, grab an immersion blender and combine the egg, mustard, salt, pepper, lemon, coriander stalks, chutney, and spices. While the motor is running, slowly stream in your oil until it emulsifies into a thick, creamy mayo.
Once that’s done, just toss your pulled chicken into a bowl, coat it in that curried mayo, and finish it with the toasted almonds and coriander leaves. Say less—your midweek dinner is served.
Why it matters
Reducing food waste is a major W. Plus, knowing how to transform boring leftovers into a high-tier meal is a life skill that lives rent-free in every good home cook’s repertoire.
