The Classic 1953 Coronation Chicken Salad Recipe

1. 1

   Remove the skin and any bones from the chicken and cut into small pieces.

2. 2

   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.

3. 3

   Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.

4. 4

   Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.

5. 5

   Finely chop the apricot halves and puree them through a sieve or with a hand held blender.

6. 6

   Place the pureed apricots into a bowl and mix in the mayonnaise.

7. 7

   Add the onion sauce and apricot jam and mix well.

8. 8

   Whip the cream to stiff peaks and fold this also into the mixture. Mix well.

9. 9

   Season with salt & pepper and if necessary add a little extra Lemon Juice.

10. 10

    Finally, fold in the chicken pieces coating them with the mixture well.

11. 11

    Garnish with watercress and serve.

12. 12

    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.

* Per serving · 4 servings · Values may vary.

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