Best 4 Coronation Chicken Salad With Mangoes And Almonds Recipes
Coronation chicken salad is a classic British dish that is perfect for any occasion. It is made with cooked chicken, mayonnaise, curry powder, and a variety of other ingredients, such as mango, almonds, and raisins. The salad is typically served on a bed of lettuce or rice.
This article features three different recipes for coronation chicken salad. The first recipe is a classic version of the dish, made with all of the traditional ingredients. The second recipe is a lighter version, made with yogurt instead of mayonnaise. The third recipe is a vegan version, made with tofu instead of chicken.
All three recipes are easy to follow and can be made in under an hour. They are also all delicious and packed with flavor. Whether you are looking for a classic dish to serve at your next party or a lighter, healthier option for a weekday lunch, you are sure to find a coronation chicken salad recipe in this article that you will love.
THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE
This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for this recipe, however, a whole cooked chicken works very well; don't forget to remove the skin and check for bones first. This recipe is based on the Coronation Chicken recipe in: The Constance Spry Cookery Book by Constance Spry & Rosemary Hulme (1956).
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the skin and any bones from the chicken and cut into small pieces.
- Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
- Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
- Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
- Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
- Place the pureed apricots into a bowl and mix in the mayonnaise.
- Add the onion sauce and apricot jam and mix well.
- Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
- Season with salt & pepper and if necessary add a little extra Lemon Juice.
- Finally, fold in the chicken pieces coating them with the mixture well.
- Garnish with watercress and serve.
- Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.
CORONATION CHICKEN SALAD
Rustle up this healthy and filling coronation chicken salad for a packed lunch in just five minutes using our roast chicken cooked beforehand to save time
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 5m
Number Of Ingredients 10
Steps:
- Mix together the yogurt, curry powder, mango chutney and lemon zest with some seasoning in a large bowl. Add the grains, breaking them up with your fingers as you go, then add the chicken, onions, courgette and most of the coriander. Give everything a good stir and divide between two containers. Sprinkle over the remaining coriander, flaked almonds and nestle a lemon wedge into each lunchbox.
Nutrition Facts : Calories 559 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
CORONATION CHICKEN SALAD
Back in 1953, long before the Los Angeles chef Roy Choi started making Korean tacos, a different kind of cross-cultural mash-up was minted in England as a way to celebrate the crowning of Queen Elizabeth II. Coronation Chicken, a dish with Indian flavors, has since "become a staple in the U.K.," said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant's signature sandwiches. "There is such a huge Indian population in the U.K. that the two cuisines have become somewhat intertwined." By now it is a mainstay of the American picnic basket, too, and its undercurrents of sweetness (from apricots and mango chutney) and spice (from curry powder) are easy to achieve. Use soft bread, so that the chicken salad doesn't go squirting out the sides with each bite. And cutting off the crusts? Go right ahead. There is no shame in that.
Provided by Jeff Gordinier
Categories brunch, dinner, lunch, salads and dressings, sandwiches, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
- Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 33 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 17 grams, TransFat 0 grams
CORONATION CHICKEN SALAD WITH MANGOES AND ALMONDS
This sweet-tangy curried chicken salad, tossed with mango and crunchy toasted almonds, was invented to honor the crowning of Queen Elizabeth II in 1953, and served at her coronation luncheon. While chef Tom Aikens follows the original recipe closely, he brightens the dressing with minced hot chiles and chunks of sweet mango. A tad labor-intensive but I think it is worth the effort - have seen the other Coronation Salads and none is like this take on it. F&W Magazine. From Comfort Food: English Style, The Best Chicken Salad Recipes Published January 2009 Forgot to include 60 minutes chilling time. :)
Provided by Manami
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- In a small skillet, melt the butter.
- Add the shallot and chile and cook over moderately low heat until softened, about 4 minutes.
- Stir in the curry powder and cook over high heat until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add the wine and boil until reduced to 3 tablespoons.
- Add the stock and apricot jam and boil over moderately high heat, stirring occasionally, until reduced to 1/4 cup, about 4 minutes.
- Transfer the curry dressing to a medium bowl and let cool to room temperature, then refrigerate until chilled, about 10 minutes.
- Whisk the mayonnaise and crème fraîche into the curry dressing.
- Fold in the mango, scallions, lemon juice and cilantro.
- Season with salt, pepper and Tabasco.
- In a medium bowl, toss the chicken leg meat with half of the dressing and refrigerate for 1 hour.
- In a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes.& transfer to a plate and let cool.
- In a large bowl, mix the oil with the lime juice, mustard and sugar and season with salt and pepper.
- Add the shredded lettuce and toss well.
- Transfer to a platter.
- Arrange the leg meat over the lettuce and top with the sliced breast meat.
- Spoon the remaining curry dressing over the salad.
- Garnish with the toasted almond slices and the cilantro leaves and serve right away with bread from the oven and a glass of nice white wine.
Nutrition Facts : Calories 1078.3, Fat 80, SaturatedFat 22.9, Cholesterol 280.1, Sodium 520.2, Carbohydrate 25.4, Fiber 2.2, Sugar 12.5, Protein 60.5
Tips:
- Opt for organic, free-range chicken for a healthier and more flavorful dish.
- Use ripe mangoes for their sweet and tangy flavor. If unavailable, substitute with canned mango chunks, drained and rinsed.
- To save time, use pre-cooked chicken or rotisserie chicken.
- Feel free to adjust the amount of mayonnaise and curry powder to suit your taste preferences.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
- Garnish the salad with chopped cilantro, mint, or parsley for an extra layer of freshness.
Conclusion:
Coronation chicken salad with mangoes and almonds is a delightful dish that combines the classic flavors of coronation chicken with the vibrant and tropical taste of mangoes. It's a perfect salad for summer gatherings, potlucks, or as a light and refreshing lunch option. With its creamy texture, sweet and tangy flavors, and crunchy almonds, this salad is sure to be a hit with everyone. So, gather your ingredients and give this recipe a try – you won't be disappointed!
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