May 022013
 
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Coronation (Curried) Chicken Salad

 


Coronation chicken was first created by the Cordon Bleu chef Rosemary Hume to serve at Queen Elizabeth II’s coronation in 1953.

 

It is a creamy curried cold chicken salad studded with sultanas and flaked almonds, which can be served on a bed of lettuce leaves or in a sandwich. Don’t let the screaming yellow color put you off – it is actually very delicious, which explains why it has become a British classic.

 

 

 

CORONATION (CURRIED) CHICKEN SALAD

(Serves 4-6)

 

Dressing Ingredients: (makes 1 cup)

4 Tbsp creme fraiche / sour cream

3 Tbsp mayonnaise

2 Tbsp mango chutney

2 tsp curry powder

1/2 – 1 tsp salt, to taste

 

Salad Ingredients:

3-4 cooked chicken breasts, cut into bite-size cubes (QUICK TIP: Save time by using left-overs or a pre-cooked rotisserie chicken from the supermarket OR try poaching your own chicken breasts using this quick and easy recipe: How to Poach Chicken for Salads)

3 Tbsp toasted almond flakes (plus a little extra for garnish)

3 Tbsp sultanas

2-3 Tbsp cilantro/coriander leaves, washed and chopped

 

 

Directions:

  1. Chicken: If you do not have left-over chicken or a pre-cooked rotisserie chicken from the supermarket, you can easily cook some fresh chicken breasts for your salad by following my recipe for How to Poach Chicken for Salads. Bring a pot of water (6-8 cups) to the boil, and add 1 tsp salt, 1 bay leaf and 6 black peppercorns. Drop your raw skinless chicken breasts into the water (make sure they are fully covered by the water). Leave your chicken to poach in the seasoned simmering water for 10-12 minutes. When the chicken is done (it will be white all the way through and tender), remove it from the pot and put it on a plate. Allow it to cool and then shred it or cut it with a fork. Refrigerate until ready to use.
  2. Dressing: Prepare the dressing by combining all the dressing ingredients in a bowl and mixing together well. Taste and adjust seasoning as desired.
  3. Salad: Put the cooked chopped chicken in a mixing bowl. Spoon the dressing on top of the chicken and fold together (you may not need to use all of the dressing). Add the sultanas and toasted almond flakes and fold until just evenly dispersed through the salad. Garnish with chopped cilantro/coriander leaves and a sprinkling of almond flakes. Serve on a bed of lettuce or as a sandwich.

 

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