Ingredients
-
2 1/2 - 3
-
2
-
1
-
1
-
1
-
2
-
1
-
1/2
-
4
-
1
-
1/2
-
4
-
-
-
Directions
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. |
