Coronation Chicken Salad Recipes

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THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE



The Classic 1953 Coronation Chicken Salad Recipe image

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

2 1/2-3 lbs cooked chicken breasts (chicken pieces or whole cooked chicken)
2 teaspoons vegetable oil
1 small onion, peeled and diced finely
1 tablespoon curry paste
1 tablespoon tomato puree
2 fluid ounces red wine
1 bay leaf
1/2 lemon, juice of
4 canned apricot halves
1 tablespoon apricot jam
1/2 pint mayonnaise
4 fluid ounces whipping cream
salt & pepper
watercress (to garnish)

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



Coronation Chicken Salad image

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

3 to 4 pounds bone-in, skin-on chicken breasts
1 tablespoon olive oil
Kosher salt, as needed
Fresh black pepper, as needed
2 tablespoons unsalted butter
1 large yellow onion, diced
1/2 cup red wine
6 tablespoons mango chutney
1/4 cup tomato purée
3 tablespoons curry powder
Juice of 1/2 lemon
1 fresh or dried bay leaf
1 cup mayonnaise
3 ounces dried apricots, finely chopped (about 15 apricots)

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



Coronation chicken salad image

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

3 tbsp low-fat Greek yogurt
1 tsp curry powder
1 tsp mango chutney
½ lemon , zested and cut into 2 wedges
250g pre-cooked grain pouch
150g leftover roast chicken
2 roasted red onions
1 large courgette , peeled into ribbons
1 small pack coriander , roughly chopped
1 tbsp flaked almonds

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

CRUNCHY CORONATION CHICKEN SALAD



Crunchy Coronation chicken salad image

Ready in a flash and healthy too. Put those take away menus back where you found them!

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

2 skinless chicken breasts
1 tsp mild or medium curry powder
3 tbsp olive oil
2 tbsp mango chutney (we like Bay Tree)
1⁄2 lemon
1⁄2 cucumber , sliced into sticks
50g bag watercress
2 tbsp toasted flaked almond

Steps:

  • Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.
  • Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.

Nutrition Facts : Calories 399 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.78 milligram of sodium

CORONATION CHICKEN



Coronation Chicken image

A creamy chicken and mango dish with a spicy curried mayonnaise dressing, is something fresh and different that always brings interest and recipe requests. Served cold with a crisp garden or rice salad. This also makes a wonderful sandwich filling.

Provided by CZARDAS

Categories     Salad

Time 2h

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken breast halves
⅓ cup sultana raisins
1 (1 pound) large mango, peeled, thinly sliced
⅔ cup mayonnaise
1 teaspoon mild curry powder
1 tablespoon mango chutney
1 teaspoon fresh lemon juice
1 pinch salt and ground black pepper
¾ cup toasted cashews

Steps:

  • In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips.
  • In a large bowl, stir together chicken strips, raisins, and half of the mango.
  • In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in half the nuts. Transfer to a platter, and garnish with remaining mango strips and cashews.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 27.9 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 5.2 g, Sodium 301.6 mg, Sugar 18.8 g

CORONATION CHICKEN SALAD



CORONATION CHICKEN SALAD image

Categories     Salad     Chicken

Yield 8 people

Number Of Ingredients 18

2 tablespoons unsalted butter
1 large shallot, minced
1 large hot red chile, seeded and minced (Chile OPTIONAL)
1 Tablespoon curry powder (or to taste)
2 tablespoons tomato paste
2/3 cup dry white wine
2/3 cup chicken stock or low-sodium broth
1/4 cup apricot jam or Major Grey's Chutney
1 cup mayonnaise
1/2 cup crème fraîche
1 large mango, peeled and cut into 1/2-inch dice (2 cups)
4 scallions, thinly sliced
2 tablespoons fresh lemon juice
2-3 tablespoons chopped cilantro
Salt and freshly ground pepper
Tabasco (optional)
Two 3-pound skinned rotisserie chickens-leg and breast meat shredded
1/4 cup sliced almonds

Steps:

  • In a small skillet, melt the butter. Add the shallot and optional chile and cook over moderately low heat until softened, about 4 minutes. Stir in the curry powder and cook over medium high heat until fragrant (about 1 min). 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 30 minutes. Whisk the mayonnaise and crème fraîche into the curry dressing. Fold in the scallions, lemon juice and cilantro. Season with salt, pepper and optional Tabasco. In a medium bowl, toss the chicken meat with 1/2 to 2/3 of the dressing initially, and add more as necessary to achieve the right moisture level; and refrigerate for 1 hour. In a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes (careful, nuts burn quickly). Transfer to a plate and let cool. Garnish with the toasted almond slices and the cilantro leaves at the last minute, and serve right away.

CORONATION CHICKEN



Coronation Chicken image

A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth's coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory and has a hint of spice - and perfect to serve over lettuce or between bread for a satisfying sandwich.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 8 cups

Number Of Ingredients 16

3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)
Kosher salt
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon extra-virgin olive oil
1/2 medium white onion, diced
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 cup red wine
2 tablespoons mango chutney
Juice of 1/2 lemon (about 1 tablespoon)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped dried apricots (about the size of a raisin)
1/4 cup toasted sliced almonds
1/4 cup cilantro leaves, chopped

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.

CHEESE SCONES FILLED WITH CORONATION CHICKEN SALAD



Cheese Scones Filled with Coronation Chicken Salad image

Provided by Food Network

Yield 12 scones

Number Of Ingredients 10

1 3/4 cups self-raising flour
1 stick butter, chilled and diced
1/4 cup hard cheese, grated
About 1/3 cup buttermilk or fresh milk soured with lemon juice
2 skinless, boneless chicken breasts
1/2 ripe honeydew or other sweet melon, diced small
1 celery stalk, trimmed and diced
4 tablespoons home-made mayonnaise
1 tablespoon mild Indian curry paste
Fresh basil or mint

Steps:

  • Rub the flour and butter together in a bowl until it resembles coarse bread crumbs. Stir in the cheese and add enough liquid to make a soft, pliable dough. Transfer to a floured board, and knead it lightly. Roll and cut out scones. I like to use a fairly large octagonal cutter. Bake at 400 degrees in a preheated oven for about 18 minutes. Cool on a wire rack. Cut a thin slice from the top of each scone, and then hollow out the center, leaving a case for you to fill with Coronation Chicken.;
  • Coronation Chicken Salad: Poach, grill or steam the chicken for 8 minutes. When cool enough to handle, dice and mix with the melon and celery, then fold in the mayonnaise and curry paste. Spoon into the scones, decorate with basil or mint, and serve.

CORONATION CHICKEN SALAD WITH MANGOES AND ALMONDS



Coronation Chicken Salad With Mangoes and Almonds image

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

2 tablespoons unsalted butter
1 large shallot, minced
1 large hot red chili pepper, seeded and minced
2 teaspoons curry powder
2 tablespoons tomato paste
2/3 cup dry white wine
2/3 cup chicken stock or 2/3 cup low-sodium broth
1/4 cup apricot jam
1 cup mayonnaise
1/2 cup creme fraiche
1 large mango, peeled and cut into 1/2-inch dice (2 cups)
4 scallions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons chopped cilantro
salt
fresh ground pepper
Tabasco sauce
2 whole chickens (3 lbs rotisserie chickens, skinned, leg meat shredded, breast meat sliced 1/4 inch thick)
1/4 cup sliced almonds
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 pinch sugar
8 cups finely shredded boston lettuce
cilantro leaf, for garnish

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

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CORONATION CHICKEN - NICKY'S KITCHEN SANCTUARY
2021-05-28 INSTRUCTIONS. In a bowl, mix together the mayonnaise, Greek yogurt, curry powder, cinnamon, salt, pepper, mango chutney, sultanas and apricots until combined. Add in the chopped chicken and stir to coat the chicken. Place in a serving bowl and top with flakes almonds, then serve as part of a salad or in a sandwich.
From kitchensanctuary.com


CORONATION CHICKEN SANDWICH - LITTLE SUGAR SNAPS
2021-08-24 Measure the mayonnaise, yoghurt, curry paste, mango chutney, lemon juice and salt & pepper into a bowl. Mix well (if the chutney is very chunky, consider briefly blitzing the mixture with a stick blender). Taste and adjust seasoning as …
From littlesugarsnaps.com


WHAT IS CORONATION CHICKEN? RECIPE FOR THE DISH SERVED AT QUEEN ...
2022-02-04 Let it rest then dice it up into bite-size pieces. Then it's time to whip-up the delicious curry cream sauce. “We add a little bit of olive oil, just about a …
From insideedition.com


CONSTANCE SPRY'S ORIGINAL CORONATION CHICKEN SALAD DRESSING RECIPE ...
Save this Constance Spry's original coronation chicken salad dressing recipe and more from Roast Chicken and Other Stories: Second Helpings to your own online collection at EatYourBooks.com. ...
From eatyourbooks.com


PERFECT CORONATION CHICKEN RECIPE - BBC FOOD
Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes.
From bbc.co.uk


CURRIED EGG AND CAULIFLOWER SALAD RECIPE | OTTOLENGHI RECIPES
1. Preheat the oven to 230°C fan. 2. Mix the cauliflower florets (with any young leaves attached) in a large bowl with the onion, oil, 2 teaspoons of curry …
From ottolenghi.co.uk


CORONATION CHICKEN - RECIPES - HAIRY BIKERS
First, rub the chicken with olive oil. Scatter on the lemon zest and season with salt and black pepper. Steam the chicken for 20-25 minutes, or until cooked through, then set aside to cool. Melt the butter in a frying pan, add the shallot and chilli and fry for five minutes. Stir in the curry powder and cook for 2-3 minutes.
From hairybikers.com


CORONATION POTATO SALAD BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From findrecipes.info


CORONATION CHICKEN RECIPE - SERIOUS EATS
2018-08-30 In a large bowl combine mayonaise, Greek yogurt, cream, apricot preserve, curry powder, tumeric, lemon juice, and scallions then mix until all ingredients are evenly incorporated. Season to taste with salt and pepper. Toss the chicken in the sauce until all of it is coated, then add optional almonds if using.
From seriouseats.com


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