Coronation Chicken Naans With Indian Slaw 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.

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