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Ultimate Coronation Chicken Salad Recipe – A Retro Classic Reinvented

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Ingredients

Adjust Servings:
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

Nutritional information

975.1
Calories
497 g
Calories From Fat
55.2 g
Total Fat
16.3 g
Saturated Fat
294.2 mg
Cholesterol
637.2mg
Sodium
28.4 g
Carbs
1.6 g
Dietary Fiber
13.1 g
Sugars
86.4 g
Protein
275g
Serving Size (g)
4
Serving Size

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Ultimate Coronation Chicken Salad Recipe – A Retro Classic Reinvented

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    Cuisine:

    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).

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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).,Hello FT, I’ve had this recipe marked for quite a while but after a trip to London this summer where we had Coronation Chicken Salad at the Churchill War Rooms Museum and loved it, I had to make your recipe. It is sooo good and easy to make. I made it exactly as posted and will add it to my book of this year’s best. Many thanks for posting.


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    Steps

    1
    Done

    Remove the Skin and Any Bones from the Chicken and Cut Into Small Pieces.

    2
    Done

    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.

    3
    Done

    Add the Curry Paste, Tomato Puree, Red Wine, Bay Leaf and the Lemon Juice to the Cooked Onions.

    4
    Done

    Lower the Heat and Simmer Uncovered For About 10 Minutes Until Reduced. Remove the Bay Leaf and Leave to Onion Sauce to Cool.

    5
    Done

    Finely Chop the Apricot Halves and Puree Them Through a Sieve or With a Hand Held Blender.

    6
    Done

    Place the Pureed Apricots Into a Bowl and Mix in the Mayonnaise.

    7
    Done

    Add the Onion Sauce and Apricot Jam and Mix Well.

    8
    Done

    Whip the Cream to Stiff Peaks and Fold This Also Into the Mixture. Mix Well.

    9
    Done

    Season With Salt & Pepper and If Necessary Add a Little Extra Lemon Juice.

    10
    Done

    Finally, Fold in the Chicken Pieces Coating Them With the Mixture Well.

    11
    Done

    Garnish With Watercress and Serve.

    12
    Done

    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.

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    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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