CORONATION CHICKEN
8
servings1
hourCoronation Chicken was created in 1953 for Queen Elizabeth II’s coronation banquet. It features tender poached chicken mixed into a rich sauce made primarily with Madras Curry Powder, dried apricots and crunchy almonds. Crème fraiche adds a nice zing that perfectly compliments the warm curry spices. Serve crustless Coronation Chicken sandwiches at your next afternoon tea or tuck into butter lettuce leaves for an elegant lunch. Â
Ingredients
- For Poaching the Chicken:
2 large boneless, skinless chicken breasts
1/2 onion
1 stalk celery
2 garlic cloves
1 Bay Leaf
- For the Chicken Salad:
1 shallot, finely chopped
2 tsp Madras Curry Powder
1 tsp tomato paste
1/4 cup red wine
Juice of 1 lemon
1 tsp brown sugar
1 1/4 cups mayonnaise
1 cup creme fraiche
1 Tbsp chopped dried apricots
3 Tbsp roasted sliced almonds
1/4 tsp salt
1/4 tsp ground black pepper
Instructions
- To Poach the Chicken:
- Place the chicken in a medium pot and cover with water. Add in the onion, celery and pay leaf. Bring to a simmer and reduce heat to maintain a lazy bubble. Gently poach the chicken for 15 minutes or until an instant-read thermometer registers 165°F. Remove from the poaching liquid and allow to cool, then chop. Set aside.
- To Make the Chicken Salad:
- In a skillet, heat the oil over medium heat. Add in the onion, bay leaf and Madras Curry Powder and gently cook for 2 minutes. Add in the tomato paste, red wine and ¼ cup water and bring to a gentle boil. Add in the lemon juice, brown sugar, salt and pepper.
- Reduce to a simmer and cook for two minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce and allow to cool.
- In a large bowl mix together the cooled sauce with the mayonnaise, creme fraiche and finely chopped apricots.
- Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted sliced almonds.
