Coronation Chicken Salad Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

THE ORIGINAL CORONATION CHICKEN



The Original Coronation Chicken image

Make a British royal dish in just 10 minutes! Classic Coronation Chicken is super easy to prepare and great for sandwiches, salads and jacket potatoes!

Provided by Andrea Soranidis - The Petite Cook

Categories     Appetizer

Time 15m

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 tablespoon white onion (or 1 shallot) (finely chopped)
1 bay leaf
2 teaspoon mild curry powder
1 teaspoon double-concentrated tomato paste
60 ml red wine
60 ml water
1 tablespoon fresh lemon juice
1/4 teaspoon brown sugar
200 g mayonnaise
125 g creme fraiche (or unsweetened whipped cream)
1 tablespoon dried apricots (finely chopped)
2 large skinless chicken breasts ((600 g or 6 cups) cooked and shredded or cut into chunks)
salt & pepper to taste
3 tablespoon toasted almond flakes ( (optional))

Steps:

  • Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
  • Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
  • Add in the tomato paste, red wine and water and bring to a gentle boil.
  • Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
  • Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
  • In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
  • Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted almond flakes if you using.
  • Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!

Nutrition Facts : Carbohydrate 6 g, Protein 11 g, Fat 45 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 351 mg, Fiber 1 g, Sugar 4 g, Calories 476 kcal, ServingSize 1 serving

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



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.

More about "coronation chicken salad sandwiches recipes"

CORONATION CHICKEN SALAD - WHAT A GIRL EATS
Jul 23, 2019 The coronation chicken salad recipe was first served during the Queen’s coronation banquet in 1953. ... Perfect Tea Sandwich Filling! …
From whatagirleats.com
  • Heat oil in a pan over a medium heat until oil shimmers. Add the chopped shallots and saute just a minute or two. Add curry powder to allow it to "bloom" for another minute or two while stirring.
  • In a large bowl, whisk together, mayonnaise, mustard, curry powder, and chutney mixture. In a food processor or blender, pulse the mixture once or twice to make a smooth paste. Check seasoning, adding additional salt, black pepper, lemon juice or curry powder to taste if needed.


SESAME CORONATION CHICKEN SALAD RECIPE RECIPE - BETTER …
May 2, 2023 4. In a large frying pan, heat oil on high. Cook chicken in 2 batches, 4 minutes each, turning once, until golden. Drain on paper towel.
From bhg.com.au


CORONATION CHICKEN SALAD - MSN
How to Make Coronation Chicken Salad. Chop the cooked chicken breast into small cubes and place them in a large mixing bowl.; Add the mayonnaise, sour cream, mango chutney, raisins …
From msn.com


PERFECT CORONATION CHICKEN RECIPE - BBC FOOD
Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute.
From bbc.co.uk


TRY THIS EASY CORONATION CHICKEN SALAD RECIPE THAT ELEVATES PANTRY ...
May 2, 2023 Directions. Prepare the chicken: In a large saucepan or soup pot, combine the chicken, salt, peppercorns, bay leaf, onion and cinnamon stick. Add enough water to cover …
From abcnews.go.com


CORONATION CHICKEN SALAD SANDWICHES RECIPE - YUMMLY
Coronation Chicken Salad Sandwiches With Salted Butter, Yellow Onion, Chutney, Tomato Puree, Water, Red Wine Vinegar, Curry Powder, Fresh Lemon Juice, Salt, Ground Black Pepper, Bay Leaf, Mayonnaise, Roast Chicken, …
From yummly.com


CORONATION CHICKEN SALAD RECIPE ON FOOD52
Oct 4, 2022 Chicken; In a large pot put the chicken and all the vegetables, bay leaf, thyme, peppercorns, cloves and salt and cover the chicken with water. Bring to a boil and check for salt. lower heat to a simmer and cook chicken for 20 …
From food52.com


CORONATION CHICKEN RECIPE - LIANA'S KITCHEN
Sep 19, 2022 What Is Coronation Chicken? Coronation chicken is a salad dish that was created for the Queen’s coronation in 1953. It is made with cooked chicken, mayonnaise, curry powder, and other seasonings. The dish can be …
From lianaskitchen.co.uk


CORONATION CHICKEN AND CORIANDER SANDWICH RECIPE
Apr 27, 2023 This recipe serve two and makes a lovely small celebration amount. If you wanted to serve these sandwiches as part of a party spread, you could definitely increase the amounts and serve on a platter. Unlike a …
From goodto.com


CORONATION CHICKEN SALAD RECIPE - NYT COOKING
Oct 12, 2023 Coronation chicken salad is an easy, pantry-friendly dish, loosely based on a posh, classically French chicken recipe that was created to celebrate Queen Elizabeth II’s coronation in 1953. This is the recipe you’d find during its …
From cooking.nytimes.com


CORONATION CHICKEN SANDWICH RECIPE - FORTNUM & MASON
Coronation Chicken Sandwich 2023 will see King Charles III's Coronation, so what could be a more fitting dish to prepare than some Coronation Chicken sandwiches? Created by …
From fortnumandmason.com


EASY CORONATION CHICKEN SALAD - SIMPLY DELICIOUS
Apr 23, 2021 Coronation chicken can be made up to 2 days in advance and kept in an airtight container in the fridge. Leftovers will last for 2 days in the fridge. Chicken salad recipes. Family-size creamy chicken salad sandwich; Curried …
From simply-delicious-food.com


CORONATION CHICKEN SALAD - 12 TOMATOES
Preparation. In a large skillet, heat olive oil over medium heat, then add shallots, bay leaf, and curry powder. Cook for 2-3 minutes or until fragrant.
From 12tomatoes.com


CORONATION CHICKEN RECIPE - SERIOUS EATS
Aug 19, 2024 Combine chicken stock and thighs in a medium saucepan and bring to a bare simmer over medium-high heat. Cook until thighs register 165°F (74°C) on an instant-read …
From seriouseats.com


CORONATION CHICKEN FINGER SANDWICHES - GLOBAL TABLE …
Aug 29, 2013 Like last week, when we wore fancy hats and had a British tea party, complete with coronation chicken and coronation egg salad sandwiches. Coronation chicken was invented in 1952, for the coronation of Queen …
From globaltableadventure.com


CORONATION CHICKEN SALAD SANDWICHES - TEATIME …
Feb 20, 2016 Spread a thick layer of chicken salad onto a bread slice. Top with another bread slice. Repeat with remaining chicken salad and bread slices. Using a serrated bread knife, trim crusts from sandwiches, creating squares. …
From teatimemagazine.com


Related Search