The Classic 1953 Coronation Chicken Salad Recipe

The Classic 1953 Coronation Chicken Salad Recipe created by CaliforniaJan

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).

Ready In:
25mins
Serves:
Units:

ingredients

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

directions

  • 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.
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@French Tart
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@French Tart
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"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)."

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  1. CaliforniaJan
    The Classic 1953 Coronation Chicken Salad Recipe Created by CaliforniaJan
  2. CaliforniaJan
    Hello FT, I've had this recipe marked for quite a while but after a trip to London this summer where we had Coronation Chicken Salad at the Churchill War Rooms Museum and loved it, I had to make your recipe. It is sooo good and easy to make. I made it exactly as posted and will add it to my book of this year's best. Many thanks for posting.
  3. Very Berry
    Made these into YUMMY sammies for Easter Sunday nibble lunch. I overcooked my chicken breasts, so I shredded them up finely and used 300ML of cream to disguise the dryness. I made and refrigerated the coronation chicken the night before, and made the sandwiches right before they were eaten, with watercress and chives mixed into the filling. They went like hotcakes!
  4. Mrs.Jack
    WOW-this looked so unique I just had to try it and I was so happy I did-DELICIOUS!!! I served on a bed of greens w/ bread on the side. Thank you for a great recipe, French Tart! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.
  5. Picante
    I made this yesterday for a tea party that I had attended. I used incdeb's Apricot Jam recipe for the tablespoon that I needed for this recipe. I made profiteroles and filled them with the salad and boy, did they go fast. Luckily, I left some at home so my husband could enjoy them. This is definitely a keeper. Thank you so much for sharing this recipe.
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