Coronation Chicken

 
Chicken Salad Fit for a Queen

First published in Pink Magazine September 2008

 In keeping with the English theme from last month, another one of my long lost favorites is Coronation Chicken. Again, I had completely forgotten about it or didn’t even think to make it since in the past, when I lived in London, we would only make it for parties or picnics around Ascot week (English version of the Kentucky Derby except in England it’s a week long fashion, food and filly extravaganza)

My best friend Deb is not a big cook, in fact she hates it, but kind of like her roast potatoes, there are some things only an English cook can do. Deb is a reluctant cook except when it comes to a Sunday Roast and her Coronation Chicken.

So when I got back home, I thought, hmmm. Coronation Chicken it is. And it really is a perfect dish for our hot hot summers, especially when you want to give your significant other a break from his newfound love of cooking and the hot BBQ.  

Coronation Chicken is a type of chicken salad, but with a punch and twist. It’s not just chicken mixed with some celery and mayonnaise. How could it be? After all it was developed in 1953 for the Queen Elizabeth’s coronation. A queen wouldn’t stand for some chicken slapped together with a bit of mayo. No Sir-ree. This salad’s twist is curry powder and apricots.

I combined Deb’s recipe with an original (circa 1953) one I found and stuck in a bit my own flavors (I added mango chutney and sliced almonds) it was a hit and it was delicious.   Add the summer pudding from last month, crack open a bottle of champagne and you have a typical English summer day, just without the rain.

Ingredients

Serves 6

1 4lb whole chicken

1 small onion (diced)

1/2-tablespoon canola oil

2 tablespoons tomato paste

3 tablespoons curry powder (give or take a bit according to taste)

1 ½ cups white wine

1 9oz jar of mango chutney (I like Major Grey’s by Cross and Blackwell)

½ cup sliced almonds

15 dried apricots (minced)

2 cups mayonnaise

Cooked rice – cooled to room temperature

Lettuce

Poach your chicken, leave it to cool and shred the meat.   Put a side.   Cook the onion in oil until soften and translucent over medium low heat. Add the curry powder, cook for a minute, add the tomato paste and wine, stir to combine, reduce heat and continue to cook until well reduced about ten minutes. Let cool completely.   In a large bowl, mix cooled curry sauce, mayonnaise, chutney, almonds and apricots.   Mix in the shredded chicken and stir to combine all flavors.   Serve on a bed of lettuce, with rice on the side.