Coronation Chicken Salad With Mangoes And Almonds Food

CORONATION CHICKEN RECIPE

Steps:

• In a bowl, mix together the mayonnaise, Greek yogurt, curry powder, cinnamon, salt, pepper, mango chutney, sultanas and apricots until combined.
• Add in the chopped chicken and stir to coat the chicken.
• Place in a serving bowl and top with flakes almonds, then serve as part of a salad or in a sandwich.

CORONATION CHICKEN SALAD

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.

CORONATION CHICKEN SALAD

Steps:

• Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
• Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.

CORONATION CHICKEN SALAD WITH MANGOES AND ALMONDS

Steps:

• In a small skillet, melt the butter.
• Add the shallot and chile and cook over moderately low heat until softened, about 4 minutes.
• Stir in the curry powder and cook over high heat until fragrant.
• Stir in the tomato paste and cook for 1 minute.
• Add the wine and boil until reduced to 3 tablespoons.
• Add the stock and apricot jam and boil over moderately high heat, stirring occasionally, until reduced to 1/4 cup, about 4 minutes.
• Transfer the curry dressing to a medium bowl and let cool to room temperature, then refrigerate until chilled, about 10 minutes.
• Whisk the mayonnaise and crème fraîche into the curry dressing.
• Fold in the mango, scallions, lemon juice and cilantro.
• Season with salt, pepper and Tabasco.
• In a medium bowl, toss the chicken leg meat with half of the dressing and refrigerate for 1 hour.
• In a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes.& transfer to a plate and let cool.
• In a large bowl, mix the oil with the lime juice, mustard and sugar and season with salt and pepper.
• Add the shredded lettuce and toss well.
• Transfer to a platter.
• Arrange the leg meat over the lettuce and top with the sliced breast meat.
• Spoon the remaining curry dressing over the salad.
• Garnish with the toasted almond slices and the cilantro leaves and serve right away with bread from the oven and a glass of nice white wine.

CRUNCHY CORONATION CHICKEN SALAD

Steps:

• Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.
• Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE

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.