Coronation chicken naans

Pratico Pains naans au coronation chicken
4 Portions
20 min Prepping
10 min Cooking
Recipe Easy


  • 6 Exceldor boneless chicken thighs
  • 15 ml (1 tbsp) canola oil
  • 125 ml (1/2 cup) white wine
  • 80 ml (1/3 cup) mayonnaise
  • 60 ml (1/4 cup) 40 % crème fraîche
  • 15 ml (1 tbsp) curry powder
  • Salt and pepper to taste
  • 4 naans
  • 8 small Boston lettuce leaves
  • 10 cherry tomatoes, quartered
  • 2 Lebanese cucumbers, thinly sliced
  • 1 fresh mozzarella ball, 190 g, shredded
  • ½ red onion, thinly sliced


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  1. Cut the thighs into strips.
  2. In a saucepan, heat the oil over medium heat. Brown the chicken strips for 3 to 4 minutes on each side, until the internal temperature of the meat reaches 165 °F (74 °C) on a meat thermometer.
  3. Pour the white wine into the saucepan and reduce for 1 to 2 minutes, until all the liquid has evaporated. Take off the stove.
  4. In a large bowl, mix the mayonnaise with the crème fraîche and curry powder. Season with salt and pepper. Set half of the sauce aside in a small bowl.
  5. Add the chicken to the sauce in the large bowl and stir.
  6. Top the naans with the chicken mixture. Garnish with lettuce, cherry tomatoes, cucumber slices, mozzarella, and red onion. Drizzle each naan with the remaining sauce.