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This recipe has quite a famed history. It was originally served at the coronation of Queen Elizabeth II in the 1950s, and has been a favorite in the UK ever since. While the name certainly sounds grand, at its core this recipe is a delightfully simple curry chicken salad. Many folks have put their spin on it over the years, but today we’re sharing a recipe that sticks very close to the original. If it’s good enough for the queen, it’s good enough for us!
The recipe starts out by making a curry sauce on the stovetop. Shallots are sauteed and then simmered in chicken broth, tomato paste, and curry powder. Once cooked, mayo is added to the sauce for a lovely creamy texture. Cooked and shredded chicken, dried apricots, and sliver almonds finish off the salad for a beautiful medley of flavors. Flavors fit for a queen, one might say.
This salad is delicious on its own, but is also great on salads, sandwiches, or with crackers. If you’re feeling fancy, make up some little tea sandwiches and put the kettle on! Give this classic recipe a try and I’m sure it will be a new favorite.
Coronation Chicken Salad
Yield(s): Serves 6
15m prep time
you're making mealtime meaningful.
Ingredients
- 1 ½ tablespoons olive oil
- 1 small shallot, diced
- 1 bay leaf
- 1 ½ tablespoons curry powder
- ⅔ cup chicken broth
- 1 teaspoon tomato paste
- 1 tablespoon fresh lemon juice
- A pinch of brown sugar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- ⅔ cup mayo
- 3 tablespoons chopped dried apricots
- 3 cups shredded chicken, cooked
- 3 tablespoons slivered almonds
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.
- Pour in chicken broth and tomato paste. Bring to a simmer then add lemon juice, brown sugar, salt, and pepper.
- Continue simmering for 2-3 minutes then remove from heat.
- Once slightly cooled, pour sauce into a large bowl and mix in mayo.
- Add apricots, chicken, and almonds, then toss until fully combined.
- Serve over greens, on a sandwich, or by the bowl.
Recipe adapted from Bbcgoodfood.com