The Classic 1953 Coronation Chicken Salad Recipes

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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

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



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.

HISTORICAL RECIPE: CORONATION CHICKEN



Historical recipe: coronation chicken image

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, we recreate coronation chicken, a chicken dish dreamt up for a special royal occasion

Provided by Kev Lochun

Time 1h30m

Number Of Ingredients 21

2 Roasting chicken
1 Carrot
1 Bouquet garni
Water
White wine (a splash)
a pinch of salt
4 Peppercorns
2oz Onion (chopped)
2tsp Curry powder
1tsp Tomato purée
100ml Red wine
Water
1 Bay leaf
Lemon
Lemon juice
3tbsp Apricot purée, or apricot jam
¾pint Mayonnaise
3tbsp Whipped cream, plus a little more
1tbsp Oil
Salt and pepper
Sugar

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.

FRESH AND EASY CORONATION CHICKEN SALAD



Fresh and Easy Coronation Chicken Salad image

This recipe really should be available at your local Neighborhood Market. Great served on mixed salad greens or as a chicken salad sandwich. Coronation chicken was created for Queen Elizabeth II's Coronation lunch in 1953 and it still is hugely popular in the UK.

Provided by Member 610488

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

6 teaspoons indian mild curry paste
1 teaspoon tomato paste
2/3 cup low-fat plain yogurt
1/4 cup mayonnaise
1 lb diced cooked chicken
1/4 cup sultana raisin
1/4 cup toasted sliced almonds (garnish)

Steps:

  • Mix together the curry paste, tomato paste, yogurt and mayonnaise. Add the diced chicken and sultanas. Chill overnight.
  • Serve on a bed of mixed salad greens topped with the toasted almond flakes. This also makes great Chicken Salad Sandwiches.

Nutrition Facts : Calories 333.8, Fat 15.9, SaturatedFat 3.4, Cholesterol 91.4, Sodium 229.8, Carbohydrate 15.1, Fiber 1.1, Sugar 9.6, Protein 32.2

CORONATION CHICKEN SALAD



Coronation Chicken Salad image

Make and share this Coronation Chicken Salad recipe from Food.com.

Provided by Melody

Categories     Chicken

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 17

1/2 cup dark raisin
3 tablespoons sherry wine, warmed
7 1/2 cups water
2 teaspoons salt
1 cup raw wild rice, rinsed and picked
1 cup raw jasmine rice
1 1/2 cups fresh ripe pineapple, coarsely chopped
1 small red bell pepper, seeded and chopped
2 cups chicken, cooked -- coarsely chopped
5 scallions, thinly sliced
2/3 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon curry powder
1 teaspoon Worcestershire sauce
1 teaspoon gingerroot, peeled and minced

Steps:

  • This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.
  • In a small non-reactive bowl, combine raisins and sherry to soak.
  • In a large Dutch oven, bring 6 cups of water to a rolling boil over medium-high heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50 minutes or until grains are tender and split open to reveal their white cores.
  • Drain and let cool to room temperature. While the wild rice is cooking, combine the wild rice with 1 1/2 cups cold water and 1/2 a teaspoon salt in a medium sauce pan.
  • Bring to a boil over medium heat; stir well.
  • Cover tightly, reduce heat and simmer 20 minutes undisturbed.
  • remove from heat and let stand 10 minutes.
  • Uncover and fluff gently with a fork; set aside to cool to room temperature. In a large non-reactive bowl, combine raisins and their soaking liquid, red peppers and chicken.
  • Add the cooled rices and most of the scallions, reserving a handful for garnish.
  • Toss well.
  • Add the Dressing and toss again.
  • Cover and chill until serving time. Sprinkle with remaining scallions and serve chilled or cool.
  • Curried Yogurt Dressing: Combine all ingredients in a non-reactive bowl and whisk until fairly smooth and well combined.
  • Cover and chill until needed.

Nutrition Facts : Calories 225.9, Fat 6.1, SaturatedFat 1.1, Cholesterol 5.7, Sodium 599.4, Carbohydrate 36.9, Fiber 2, Sugar 10.8, Protein 3

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

CLASSIC CHICKEN SALAD



Classic Chicken Salad image

Make and share this Classic Chicken Salad recipe from Food.com.

Provided by eboyd

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

3 cups shredded chicken
1/4 cup cashews
1/4 cup pecans
1/4 cup sliced celery
1/4 cup sliced green onion
1 tart green apple
2 tablespoons golden raisins
3 tablespoons chutney
1 cup mayonnaise
1 teaspoon paprika
2 teaspoons curry powder
1 teaspoon lime juice
cayenne
garlic salt
2 small cantaloupe

Steps:

  • In large bowl combine chicken, cashews, pecans, celery, green onion, apple and raisins.
  • Blend together chutney, mayo, paprika, curry powder and lime juice.
  • Season to taste with cayenne and garlic salt Chile.
  • Flute cantelopes and fill with salad.

Nutrition Facts : Calories 218.8, Fat 9.6, SaturatedFat 1.4, Sodium 98.1, Carbohydrate 33.8, Fiber 5, Sugar 26.2, Protein 4.5

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