Coronation Chicken

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 243, total fat 15 G., saturated fats 3 G., proteins 18 G., carbohydrates 8 G., fiber 1 G., cholesterol 62 mg, sodium 278 mg, sugar 5 G.

A salad fit for kings! Coronation Chicken is an English salad that was prepared for the banquet in honor of Queen Elizabeth's coronation in 1953. This chicken breast salad, dressed with a creamy curry sauce, is topped with dried apricots and almonds. It's sweet, crunchy, and savory, with a subtle hint of spice. It's perfect served on lettuce leaves or between slices of bread for a hearty sandwich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 boneless, skinless chicken breast fillets (700–800 g)
1 tbsp. black peppercorns
2 bay leaves
1 tbsp extra-virgin olive oil
Half a medium white onion, diced
1 tbsp tomato paste
1 tbsp. curry powder
1/4 cup red wine
2 tbsp. l. mango chutney
Juice of half a lemon (about 1 tbsp)
0.5 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped dried apricots (about the size of raisins)
1/4 cup toasted sliced almonds
1/4 cup chopped cilantro leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, chutney sauce, mango, curry, tomato paste, red wine, dried apricots

Cooking the dish according to the recipe:

Generously salt the chicken on both sides, then place it in a single layer in a large saucepan. Add peppercorns and 1 bay leaf.
Cover the chicken with cold water, covering it by 1 inch (2.5 cm). Bring to a boil, then reduce heat. Cover and simmer until the internal temperature of the breast reaches 165°F (74°C), 8–10 minutes. Remove the chicken from the broth and set it on a plate to cool. Tear the breast into large pieces and set aside in a medium bowl.

Cool the broth completely, pour into a container, seal tightly and refrigerate for another use (see Note).
Curry sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds.
Add the red wine, 1/4 cup water, mango chutney, lemon juice, and remaining bay leaf and cook until the sauce thickens slightly, about 5 minutes. Remove from heat and let cool. Remove the bay leaf. Let cool.
In a medium bowl, use a spatula to combine the mayonnaise and sour cream. Add the cooled curry sauce and 0.5 teaspoon of salt and stir.
Combine the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently toss with a spatula. Gently fold in the cilantro. Serve.

Note

This broth will be more watery than traditional broth, but it still has a rich flavor and can be used in cooking dishes like rice, quinoa, or creamy sauce.