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Coronation chicken salad

Name: Coronation chicken salad
Yield: for 4 people
Cuisine: British recipes
Ingredients: 1.6 kg (large) free-range chicken; 2 fresh bay leaves; 8 black peppercorns; 2 onions, 1 halved, 1 roughly chopped; 1 tbsp olive oil; 1-2 tbsp medium curry powder; 1 tsp tomato purée; 4 tbsp red wine; 2 tbsp sweet mango chutney; Good squeeze of lemon juice; 150ml https://www.deliciousmagazine.co.uk/recipes/classic-mayonnaiseclassic mayonnaise; 75g Greek yogurt; 60g raisins; Handful toasted flaked almonds; Bunch of watercress, to serve; Crusty bread or basmati rice, to serve

Published: 13 Jul 18
Updated: 18 Mar 24

Make a classic coronation chicken from scratch with this recipe, made with mango chutney, almonds and Greek yogurt.

Easy
June 2010

Test kitchen approved

for 4 people
Takes 30 minutes to make, 1 hour to cook, plus cooling

Make a classic coronation chicken from scratch with this recipe, made with mango chutney, almonds and Greek yogurt.

Nutrition: per serving

Calories: 507kcals
Fat: 29.6g (5g saturated)
Protein: 45g
Carbohydrates: 14.4g (11.5g sugars)
Salt: 0.8g

For 6 servings

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Ingredients

1.6 kg (large) free-range chicken
2 fresh bay leaves
8 black peppercorns
2 onions, 1 halved, 1 roughly chopped
1 tbsp olive oil
1-2 tbsp medium curry powder
1 tsp tomato purée
4 tbsp red wine
2 tbsp sweet mango chutney
Good squeeze of lemon juice
150ml classic mayonnaise
75g Greek yogurt
60g raisins
Handful toasted flaked almonds
Bunch of watercress, to serve
Crusty bread or basmati rice, to serve

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Method

Place the chicken in a large pan with the bay leaves, peppercorns and halved onion, and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Poach for 45 minutes until cooked through, then remove from the stock and cool. Discard the skin; shred the meat into large chunks.
Meanwhile, in a frying pan, soften the chopped onion in the olive oil over a low heat for 5 minutes. Increase the heat to medium, stir through the curry powder and cook for 2 minutes. Add the tomato purée and cook for a minute more. Add the wine, chutney and lemon juice, then bubble for 2 minutes, stirring, until thickened to a paste. Remove to a bowl and leave to cool completely before blending in a small food processor. Push through a fine sieve with a wooden spoon and discard the solids.
In a large bowl, mix together the mayo and yogurt, then stir through 2 tbsp of the curried paste, or more if you like (discard the rest), season with salt and add a squeeze more lemon. Add the chicken and raisins, mixing well to coat. Spoon onto a plate and scatter over the almonds. Serve with watercress and crusty bread or rice.