The Classic 1953 Coronation Chicken Salad Recipe

Recipe by French Tart
READY IN: 25mins


  • 2 12 - 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
  • 12
    lemon, juice of
  • 4
    canned apricot halves
  • 1
    tablespoon apricot jam
  • 12
  • 4
    fluid ounces whipping cream
  • salt & pepper
  • watercress (to garnish)


  • Remove the skin and any bones from the chicken and cut into small pieces.
  • 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.
  • Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
  • Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
  • Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
  • Place the pureed apricots into a bowl and mix in the mayonnaise.
  • Add the onion sauce and apricot jam and mix well.
  • Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
  • Season with salt & pepper and if necessary add a little extra Lemon Juice.
  • Finally, fold in the chicken pieces coating them with the mixture well.
  • Garnish with watercress and serve.
  • 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.