1/2 Photos of The Classic 1953 Coronation Chicken Salad Recipe
French Tart's Note:
This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for this recipe, however, a whole cooked chicken works very well; don't forget to remove the skin and check for bones first. This recipe is based on the Coronation Chicken recipe in: The Constance Spry Cookery Book by Constance Spry & Rosemary Hulme (1956).
My Private Note
Units: US | Metric
- 2 1/2-3 lbs cooked chicken breasts (chicken pieces or whole cooked chicken)
- 2 teaspoons vegetable oil
- 1 small onion, peeled and diced finely
- 1 tablespoon curry paste
- 1 tablespoon tomato puree
- 2 fluid ounces red wine
- 1 bay leaf
- 1/2 lemon, juice of
- 4 canned apricot halves
- 1 tablespoon apricot jam
- 1/2 pint mayonnaise
- 4 fluid ounces whipping cream
- salt & pepper
- watercress (to garnish)
- 1Remove the skin and any bones from the chicken and cut into small pieces.
- 2Heat 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.
- 3Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
- 4Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
- 5Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
- 6Place the pureed apricots into a bowl and mix in the mayonnaise.
- 7Add the onion sauce and apricot jam and mix well.
- 8Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
- 9Season with salt & pepper and if necessary add a little extra Lemon Juice.
- 10Finally, fold in the chicken pieces coating them with the mixture well.
- 11Garnish with watercress and serve.
- 12Serves 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.
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Nutritional Facts for The Classic 1953 Coronation Chicken Salad Recipe
Serving Size: 1 (275 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 975.0
- Calories from Fat 497
- Total Fat 55.2 g
- Saturated Fat 16.2 g
- Cholesterol 294.2 mg
- Sodium 637.1 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 1.5 g
- Sugars 13.1 g
- Protein 86.3 g
The following items or measurements are not included: