Coronation chicken salad

Coronation chicken was first prepared on the eve of the Queen’s Coronation in 1952, when the combination of Indian curry and chicken was seen as slightly more exotic than it is now.


Coronation chicken

600g of roast chicken, shredded dark meat, sliced breast
25g of shallots, finely chopped
10g of butter
1/2 tbsp of curry powder
1/2 red chilli, finely chopped
1 or 2 Cloves of minced Tandoori and Lime Smoked Garlic*
5g of tomato paste
80ml of white wine
1 bay leaf
50ml of chicken stock
15g of apricot jam
70g of mayonnaise
20ml of cream
20g of crème fraîche
10ml of lemon juice
5g of coriander, chopped
1 pinch of salt
1 pinch of black pepper

20g of sliced almonds, toasted
4 spring onions, chopped
4 baby gem lettuces, finely shredded
2 2/3 handfuls of mixed salad leaves


In a medium saucepan, melt the butter and sweat the shallots with the salt and pepper for 3 minutes. Add the bay leaves, curry powder, minced Tandoori and Lime Smoked Garlic and tomato paste and cook for a further 3 minutes

Next add the wine and reduce until almost dry, followed by the apricot jam and chicken stock. Reduce over a medium heat until a thick syrup consistency is reached and set aside to cool

Once the mixture has cooled, whisk in all remaining ingredients, only adding the chicken once the liquid has emulsified. Leave to marinate for up to 2 hours

To serve, place the shredded lettuce and mixed leaves at the bottom of each bowl. Add the coronation chicken on top and sprinkle with the almonds and spring onions to finish


Based on a Recipe by Tom Aikens


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