Best 6 The Classic 1953 Coronation Chicken Salad Recipes

CORONATION CHICKEN

Steps:

• Put the chicken breasts into a large pan and cover with cold water. Bring to the boil, then turn down the heat and simmer gently for 15min or until the chicken is cooked through (slice a breast in half to check). Drain and leave until completely cool.
• Meanwhile, heat a small frying pan and toast the curry powder, stirring, until it smells fragrant (about 30sec). Empty into a large bowl and stir through the next seven ingredients, along with plenty of seasoning.
• Cut or rip the cooled chicken into bite-sized pieces and add to the mayonnaise mixture, along with most of the flaked almonds and chopped coriander. Stir well and check the seasoning.
• To serve, garnish with remaining almonds and coriander.

THE ORIGINAL CORONATION CHICKEN

Steps:

• Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
• Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
• Add in the tomato paste, red wine and water and bring to a gentle boil.
• Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
• Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
• In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
• Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted almond flakes if you using.
• Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!

CORONATION CHICKEN

Steps:

• Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
• Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
• For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
• Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
• To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

HISTORICAL RECIPE: CORONATION CHICKEN

Steps:

• Poach the chicken with the carrot, bouquet garni, salt and peppercorns in water and a little wine, for about 40 minutes or until tender. Allow to cool in the liquid and remove the bones.
• Fry the onion in oil for 3-4 minutes, then add curry powder. Fry for a further 1-2 minutes.
• Add tomato purée, wine, water, and bay leaf. Bring to boil, add lemon slices and juice, pinch of salt, pepper and sugar. Simmer uncovered for 5-10 minutes. Strain and cool.
• Add mayonnaise and apricot purée in stages. Season, and add more lemon juice if necessary. Mix in the whipped cream.
• Coat the chicken in the sauce and mix in a little extra cream and seasoning. Serve with salad and a little extra sauce.

CORONATION CHICKEN SALAD

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.

CORONATION CHICKEN SALAD

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.