hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: A dish for all seasons

04Jun 12

Coronation Chicken Salad

Coronation chicken salad

With the Queen’s Diamond Jubilee coming up in June, I’m helping my neighbours to organize a little old-fashioned street party, and I’m going to make a Coronation Chicken Salad. The original Coronation Chicken dish that was invented for the Queen’s Coronation banquet in 1953 included whipped cream and was served with a rice salad, but I want to make something lighter and crunchier.

So I’m going to use this recipe that I tried out last summer, replacing the cream with healthier Greek yoghurt and including celery to add a bit of crunch to the creamy texture of the sauce. Apricots are in season in the UK from May to September, but you can use dried apricots if you can’t get hold of fresh ones. (I also recommend this warm chicken salad with garlic and tomato bread.)

Coronation Chicken Salad
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Coronation Chicken Salad with Greek yoghurt and celery to celebrate the Queen’s Diamond Jubilee.
Ingredients
  • 1 chicken (about 1.5kg), poached and cooled
  • 1 medium onion, finely chopped
  • 100g fresh apricots
  • 100ml red wine
  • 175ml mayonnaise
  • 175ml Greek yoghurt
  • 1 stalk of celery, chopped
  • Watercress, according to preference
  • Juice of half a lemon
  • 1 tbsp curry paste
  • 1 tbsp tomato purée
  • 1 tbsp olive oil
  • 1 bay leaf
  • Salt and pepper
Instructions
  1. Remove the meat from the bones of the poached chicken.
  2. Peel the apricots and simmer for about 15 minutes.
  3. While the apricots are simmering, heat the oil in a saucepan, add the finely chopped onion and lightly fry for about five minutes.
  4. Add the curry paste, tomato purée, wine, bay leaf and half the lemon juice.
  5. Bring to the boil, then leave to simmer for about ten minutes.
  6. Drain the apricots and purée them in a blender, press through a sieve and leave to cool.
  7. When the curry sauce has reduced, remove the bay leaf and leave the sauce to cool.
  8. Mix together the apricot purée, the mayonnaise and the cooled curry sauce.
  9. Fold the yoghurt into the mix, and then add the chicken, chopped celery and the rest of the lemon juice.
  10. Season with salt and pepper and serve with watercress and white baguette.
Notes
I used poached chicken because it's really tender and succulent, but if you prefer, you can use roast chicken (or the leftovers from a Sunday roast). If you're using dried apricots, you only need 50g, but you'll need to soak and boil them to make the purée.

 

Tags: , , , , , , , , , , , , , , , ,

Write your comment

Rate this recipe:  
*