THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE
This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for this recipe, however, a whole cooked chicken works very well; don't forget to remove the skin and check for bones first. This recipe is based on the Coronation Chicken recipe in: The Constance Spry Cookery Book by Constance Spry & Rosemary Hulme (1956).
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the skin and any bones from the chicken and cut into small pieces.
- Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
- Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
- Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
- Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
- Place the pureed apricots into a bowl and mix in the mayonnaise.
- Add the onion sauce and apricot jam and mix well.
- Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
- Season with salt & pepper and if necessary add a little extra Lemon Juice.
- Finally, fold in the chicken pieces coating them with the mixture well.
- Garnish with watercress and serve.
- Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.
CORONATION CHICKEN SALAD
Rustle up this healthy and filling coronation chicken salad for a packed lunch in just five minutes using our roast chicken cooked beforehand to save time
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 5m
Number Of Ingredients 10
Steps:
- Mix together the yogurt, curry powder, mango chutney and lemon zest with some seasoning in a large bowl. Add the grains, breaking them up with your fingers as you go, then add the chicken, onions, courgette and most of the coriander. Give everything a good stir and divide between two containers. Sprinkle over the remaining coriander, flaked almonds and nestle a lemon wedge into each lunchbox.
Nutrition Facts : Calories 559 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
CORONATION CHICKEN SALAD
Make and share this Coronation Chicken Salad recipe from Food.com.
Provided by Melody
Categories Chicken
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.
- In a small non-reactive bowl, combine raisins and sherry to soak.
- In a large Dutch oven, bring 6 cups of water to a rolling boil over medium-high heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50 minutes or until grains are tender and split open to reveal their white cores.
- Drain and let cool to room temperature. While the wild rice is cooking, combine the wild rice with 1 1/2 cups cold water and 1/2 a teaspoon salt in a medium sauce pan.
- Bring to a boil over medium heat; stir well.
- Cover tightly, reduce heat and simmer 20 minutes undisturbed.
- remove from heat and let stand 10 minutes.
- Uncover and fluff gently with a fork; set aside to cool to room temperature. In a large non-reactive bowl, combine raisins and their soaking liquid, red peppers and chicken.
- Add the cooled rices and most of the scallions, reserving a handful for garnish.
- Toss well.
- Add the Dressing and toss again.
- Cover and chill until serving time. Sprinkle with remaining scallions and serve chilled or cool.
- Curried Yogurt Dressing: Combine all ingredients in a non-reactive bowl and whisk until fairly smooth and well combined.
- Cover and chill until needed.
Nutrition Facts : Calories 225.9, Fat 6.1, SaturatedFat 1.1, Cholesterol 5.7, Sodium 599.4, Carbohydrate 36.9, Fiber 2, Sugar 10.8, Protein 3
CORONATION CHICKEN SALAD
Make and share this Coronation Chicken Salad recipe from Food.com.
Provided by Sonya01
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk ingredients for dressing in a large bowl.
- Remove skin and bones from chicken. Slice meat thickly.
- Add chicken, nuts and apricots to dressing. Toss to combine.
- Arrange lettuce leaves on a platter. Top with capsicum and chicken mixture.
Nutrition Facts : Calories 753.2, Fat 48.4, SaturatedFat 10.2, Cholesterol 146.8, Sodium 678.1, Carbohydrate 36, Fiber 4, Sugar 15.9, Protein 46.3
FRESH AND EASY CORONATION CHICKEN SALAD
This recipe really should be available at your local Neighborhood Market. Great served on mixed salad greens or as a chicken salad sandwich. Coronation chicken was created for Queen Elizabeth II's Coronation lunch in 1953 and it still is hugely popular in the UK.
Provided by Member 610488
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the curry paste, tomato paste, yogurt and mayonnaise. Add the diced chicken and sultanas. Chill overnight.
- Serve on a bed of mixed salad greens topped with the toasted almond flakes. This also makes great Chicken Salad Sandwiches.
Nutrition Facts : Calories 333.8, Fat 15.9, SaturatedFat 3.4, Cholesterol 91.4, Sodium 229.8, Carbohydrate 15.1, Fiber 1.1, Sugar 9.6, Protein 32.2
INDIAN RICE SALAD WITH CHICKEN
Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing
Provided by Sarah Cook
Categories Lunch
Time 40m
Number Of Ingredients 15
Steps:
- Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
- Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
- Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.
Nutrition Facts : Calories 473 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
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CORONATION CHICKEN WITH SIMPLE RICE SALAD - NZ HERALD
From nzherald.co.nz
Servings 6Estimated Reading Time 1 minCategory Weekday Lunches, Weeknight Meals
- Put the chicken into a large saucepan and cover with water. Add the other ingredients and bring to a simmer. Cook for about 45 minutes, remove from the heat and leave the chicken to cool in the liquid.
- Once cool, carve the chicken into large pieces, carefully removing the skin and bones, which can be returned to the liquid. Simmer this for up to 3 hours to make stock for another use.
- Heat the oil in a small saucepan and add the onion, cooking gently until soft. Add the curry powder and cook until golden (1-2 minutes). Add the tomato purée, wine, water and bay leaf. Bring to a simmer, then add the sugar, salt, pepper, lemon zest and juice. Cook uncovered for about 5 minutes or until it is thick.
- Strain and cool. Add this little by little to the mayonnaise with the puréed apricots. Season to taste, adding more salt and lemon juice if necessary.
CORONATION CHICKEN WITH FRUITY RICE SALAD | HEALTHY …
From weightwatchers.com
Cuisine EnglishCategory LunchServings 8Total Time 35 mins
- In a non-metallic bowl, combine the chicken with the curry paste, powder and lemon juice (reserve the zest in chilled water). Set the chicken aside for 10 minutes or cover and chill for up to 24 hours. Mist a large frying pan with cooking spray and heat. Add the chicken and any marinade and stir fry for 5–7 minutes until cooked through. Remove from the heat and leave to cool.
- Meanwhile, cook the rice according to pack instructions. Drain and rinse in cold water until the rice is completely cold. Stir in the fruit, reserved lemon zest and coriander with a little seasoning. Cover and chill until required.
- When the chicken is cold, combine the mayonnaise, yogurt and mango chutney in a bowl. Add the chicken, stirring to coat. Serve the chicken with the rice salad, sprinkled with the almonds.
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- Put the chicken into a large pan with the leeks, carrots, celery, peppercorns, bouquet garni and salt. Cover with cold water and bring to the boil, skimming off any scum as it rises to the surface. Lower the heat and leave to simmer for 45 minutes. Turn off the heat and leave the chicken to cool in the liquid.
- While the chicken is simmering, put the rice for the kitchiri salad into a medium pan with a lid and pour over 300ml boiling water. Bring to the boil, cover with the lid, reduce the heat to low and cook for 25 minutes. Turn off the heat and leave undisturbed for 5 minutes. Drain off any excess water if necessary, tip into a bowl and leave to cool.
- When the chicken is cool enough to handle, lift it out of the stock onto a board (save the stock) and remove the meat, discarding the skin and bones. Slice or tear the meat into bite-size pieces. Strain the stock into a bowl.
- Meanwhile, cook the lentils in boiling water for 15 minutes or until just tender. Drain, leave to cool, then add to the cooled brown rice. Cover the frozen petits pois in hot water, leave to thaw, then drain and place in a bowl lined with kitchen paper and leave to dry.
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