Coronation Chicken Salad Recipe

Name: Coronation Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 large shallot, minced; 1 large hot red chile, seeded and minced (Chile OPTIONAL); 1 Tablespoon curry powder (or to taste); 2 tablespoons tomato paste; 2/3 cup dry white wine; 2/3 cup chicken stock or low-sodium broth; 1/4 cup apricot jam or Major Grey's Chutney; 1 cup mayonnaise; 1/2 cup creme fraiche; 1 large mango, peeled and cut into 1/2-inch dice (2 cups); 4 scallions, thinly sliced; 2 tablespoons fresh lemon juice; 2-3 tablespoons chopped cilantro; Salt and freshly ground pepper; Tabasco (optional); Two 3-pound skinned rotisserie chickens-leg and breast meat shredded; 1/4 cup sliced almonds

Servings: persons

2 tablespoons unsalted butter
1 large shallot, minced
1 large hot red chile, seeded and minced (Chile OPTIONAL)
1 Tablespoon curry powder (or to taste)
2 tablespoons tomato paste
2/3 cup dry white wine
2/3 cup chicken stock or low-sodium broth
1/4 cup apricot jam or Major Grey's Chutney
1 cup mayonnaise
1/2 cup creme fraiche
1 large mango, peeled and cut into 1/2-inch dice (2 cups)
4 scallions, thinly sliced
2 tablespoons fresh lemon juice
2-3 tablespoons chopped cilantro
Salt and freshly ground pepper
Tabasco (optional)
Two 3-pound skinned rotisserie chickens-leg and breast meat shredded
1/4 cup sliced almonds

1
In a small skillet, melt the butter. Add the shallot and optional chile and cook over moderately low heat until softened, about 4 minutes. Stir in the curry powder and cook over medium high heat until fragrant (about 1 min). 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 30 minutes.
2
Whisk the mayonnaise and creme fraiche into the curry dressing. Fold in the scallions, lemon juice and cilantro. Season with salt, pepper and optional Tabasco. In a medium bowl, toss the chicken meat with 1/2 to 2/3 of the dressing initially, and add more as necessary to achieve the right moisture level; and refrigerate for 1 hour.
3
In a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes (careful, nuts burn quickly). Transfer to a plate and let cool.
4
Garnish with the toasted almond slices and the cilantro leaves at the last minute, and serve right away.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 large shallot, minced, 1 large hot red chile, seeded and minced (Chile OPTIONAL), 1 Tablespoon curry powder (or to taste), and more.

Yes, Coronation Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coronation Chicken Salad

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