Step back to 1952 and stage the classic coronation chicken salad for a delicious, nostalgic lunch. This isn't a mix of mayonnaise and mango chutney, but a dish fit for a queen.
Perfect coronation chicken recipe

Step back to 1952 and stage the classic coronation Chicken Salad for a delicious, nostalgic lunch. This isn't a mix of mayonnaise and mango chutney, but a dish fit for a queen.

  • Preparation time:   less than 30 mins
  • Cooking time:   10 to 30 mins
  • Serves 4

Ingredients :

  • 2 Chicken breasts, skin removed
  • 1 tbsp olive oil
  • 1 unwaxed lemon, zest and juice
  • knob of butter
  • 1 shallot, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tsp madras curry powder
  • 2 tbsp Tomato purée
  • 100ml/3½fl oz dry white wine
  • 100ml/3½fl oz Chicken stock
  • 1 tbsp apricot jam
  • 150ml/5fl oz mayonnaise
  • 75ml/3fl oz crème fraîche
  • 1 large mango, peeled, stone removed, flesh diced
  • 4 spring onions, finely chopped
  • 2 tbsp finely chopped fresh coriander
  • dash Tabasco Sauce
  • salt and freshly ground black pepper
  • green salad leaves, to serve
  • 50g/2oz flaked almonds (toasted lightly dry frying pan), to serve

Method :

  • Rub Chicken with olive oil. Sprinkle with Lemon zest and season with salt and pepper.
  • Steam the Chicken for 20-25 minutes, or until cooked through. Set aside to cool.
  • Melt the butter in a pan, add the shallot and chili and cook for 5 minutes. Stir in the curry powder and cook for 2 to 3 minutes. Stir in the Tomato puree and cook for an additional minute. Add the wine and simmer until the liquid has reduced by half.
  • Stir in jam and broth and simmer until liquid is reduced by half. Set aside to cool.
  • Mix mayonnaise and sour cream in a bowl, then stir in curry sauce. Stir in mango, spring onions, Lemon juice and coriander.
  • Cut the Chicken into small pieces. Add them to the curry Sauce and season with salt, pepper and Tabasco to taste. Serve with a green salad and sprinkle with toasted almond flakes.


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