This type of chicken salad is a great one for picnics and potlucks. It makes a great sandwich filling, or it is also delicious by itself.
It was, without a doubt, an adaptation of a dish developed for King George V’s silver jubilee. It was originally named Poulet Reine Elizabeth, but came to be known as coronation chicken because it was developed for the current Queen’s coronation day in 1953.
This recipe makes four sandwiches’ worth.
What you will need:
- 2 chicken breasts, prepared without skin
- 1 tbsp olive oil
- 1 lemon, juice and zest
- A pinch of sea salt
- A pinch of freshly ground black pepper
- 2 tbsp butter or coconut oil
- 1 shallot, finely chopped
- 4 green/spring onions, finely chopped
- 2 teaspoons curry powder
- 2 tbsp tomato purée
- 100ml/1/2 cup apple juice
- 100ml/1/2 cup tomato juice
- 1 large mango, peeled, stone removed, flesh diced (You can also substitute this for nectarine or peach if you want something more local)
- 2 apricots, pitted and diced
- 150ml/3/4 cup mayonnaise
- 75ml/1/3 cup sour cream
- 2 tbsp chopped fresh cilantro (optional
- 50g/2oz lightly toasted flaked almonds (optional)
How you can do it:
- Use a medium saucepan to bring enough water to boil to cover the chicken breasts.
- Add the chicken breasts along with the olive oil, lemon juice, zest, salt and peper to the boiling water.
- Poach chicken for 45 minutes, let cool and dice.
- Melt butter in a large large frying pan, and sautee the shallot and green onions until softening.
- Stir in curry powder, tomato paste, juices and fruit.
- Allow to cool completely before stirring in mayo and sour cream.
- Top with cilantro and toasted almonds if desired.
By all accounts, this should be a popular recipe with any family – whether British, American or even Indian, and I urge you to give it a go. If you’re not a purist, this is also great served warm on rice as a super mild curry.
If you have tried cooking this delicious salad, share with us by using #CookingWithMummaAlsum.