Coronation Chicken | Homemade Version of the British Classic!
Coronation Chicken Salad is a British classic! A scrumptious combination of cold cooked chicken, dried apricots, toasted almonds and spring onions in a curry flavoured creamy dressing. Here is my version that will surely please everyone who is into delicious food!
Coronation Chicken Salad is an absolute staple when it comes to British lunches but it remains relatively unknown outside of the British Isles. I have never heard of it until we moved to London years ago.
In this version of a Coronation Chicken recipe, I kept the integrity of the classic by keeping it a cold chicken salad in a creamy curry flavoured dressing. But I replaced sultanas with apricots, added rocket (arugula), spring onions, fresh coriander (cilantro) and black sesame seeds. You can use Nigella seeds as well.
Pro trip: using a pre-cooked rotisserie chicken makes this salad a snap to put together!
INGREDIENTS
For the Salad
1.5lbs/3 cups cooked chicken
2 tbsp spring/green onions sliced
10 dried apricots chopped
2 tbsp sliced almonds toasted
3 tbsp fresh coriander/cilantro chopped
50g/2 cups rocket/arugula
1 tbsp black sesame seeds or nigella seeds
salt to taste
For the salad dressing
80ml/1/3 cup plain yogurt
60ml/1/4 cup mayonnaise
1 tsp curry powder fresh and good quality
1 tbsp mango chutney
½ tsp smoked paprika
1 tbsp lemon juice
TIMESTAMPS
0:00 Intro
1:21 Preparing the chicken
2:06 Making the dressing
3:24 Returning the chicken
3:31 Apricots and everything else!
5:25 Finishing touches
6:24 How to eat coronation chicken
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As a Brit, I approve of your version. Coronation Chicken is quite an interesting dish which came from a time of post-WW2 rationing. They were trying to develop a recipe that could be served to guests at the coronation, but which could also be made at home (they published the recipe in advance for the benefit of the public). It still wasn’t a cheap dish because chicken wouldn’t have been the cheap protein that it is today. The most interesting ingredient is ‘curry powder’ which is fairly ‘low-rent’ and has been falling out of favour over the years, but in 1953 it would have felt quite exotic and would probably have been readily available. Although I never really use it, I always have a pot of it at the back of a cupboard to make coronation chicken or to flavour a toasted sandwich where it just seems to make sense. I’m not sure I agree with your use of rocket / arugula. For Brits, ‘salad’ generally must means a cold dish and arugula would be a bit texturally weird. The same would probably apply to cilantro, but because I love it, I’m happy to leave it in. I love your suggestion of nigella seeds; they make a lot of sense.