Coronation Chicken

Originally created for Queen Elizabeth ll coronation banquet in 1953, this mild curried chicken mayonnaise salad has been popular ever since! Perfect for buffets, sandwich fillings and for topping baked potatoes, it’s a simple recipe that you can prepare ahead. So, with the coronation of King Charles this month maybe it’s time to re-visit this classic?

I’ve adapted the original recipe slightly by replacing some of the mayonnaise with Greek-style yogurt for a lighter dressing and the addition of mango chutney gives an extra sweet and tangy flavour. 

Kitchen tools needed:

Cole & Mason Salt and Pepper Mills

Cole & Mason Ashden Acacia Mezzaluna

Prep: 20 mins, plus cooling time

Cook: 15 mins

Difficulty Easy

Serves 2 (or 4 as a starter, sandwich filling or topping for baked potatoes)

Ingredients

• 450g skinless chicken breast fillets
• A few black peppercorns
• 1 cinnamon stick
• 1 small carrot, peeled
• 30g unsalted cashew nuts
• 1 tsp vegetable oil
• 100g mayonnaise
• 100g Greek-style yogurt
• 1 heaped tsp medium curry paste (see tips for more information)
• 2 tbsp mango chutney
• 8 ready to eat dried apricots, finely chopped
• 1-2 tsp lime or lemon juice, to taste
• Salt and freshly ground black pepper
• 50g mixed salad leaves
• 1/2 fresh mango, peeled, stone removed and flesh thinly sliced
• A handful of fresh coriander leaves

Method

1. Place the chicken fillets in a saucepan with the peppercorns, cinnamon stick and carrot then cover with cold water. Slowly bring it to the boil. Skim off any scum with a slotted spoon, reduce the heat, cover and simmer for 12-15 minutes until just cooked (timing will depend on the thickness of the fillets). Remove the pan from the heat and leave until the chicken is almost cold.

2. Meanwhile, heat the oil in a small non-stick frying pan over a medium heat. Add the cashews and fry. Continue to stir for 2-3 minutes until golden. Drain on kitchen paper and set aside.

3. Mix the mayonnaise, yogurt, curry paste, mango chutney and apricots in a large mixing bowl. Add the lime or lemon juice to taste.

4. Remove the cold chicken from the poaching liquid (see tips for more information). Pat dry with kitchen paper then shred the chicken into thin strips. Add to the curried mayonnaise mixture and stir well to coat. Season with salt and freshly ground black pepper.

5. Arrange the salad leaves on a serving plate and top with the chicken mixture. Add the mango slices and scatter over the cashew nuts. Season with a little more freshly ground black pepper. Use the Cole & Mason Ashden Acacia Mezzaluna to roughly chop the coriander leaves and scatter over to garnish before serving.

TIPS:

• I used a good quality tikka masala curry paste which has a medium spicy flavour. If preferred, you can use 1 tbsp medium curry powder instead.
• Gently poaching the chicken ensures that the flesh stays moist and doesn’t become dry and tasteless. However, you can use ready-cooked chicken fillets if you’re short of time.
• Don’t throw away the poaching liquid, strain and use it as stock for home-made soups and sauces.
• For a herby dressing, use the Cole & Mason Ashden Acacia Mezzaluna to finely chop another handful of fresh coriander leaves and stir into the dressing along with the shredded chicken.
• The coronation chicken can be made up to a day in advance. Cover and keep in the fridge until you serve.