Coronation Chicken Salad

Coronation Chicken Salad

Coronation Chicken Salad is an Indian-inspired, curried chicken salad that was originally served for her coronation banquet in 1953. It has the perfect balance of sweet and savory with just a touch of heat. 

Thank you for reading this post, don't forget to subscribe!

White plate with Coronation Chicken Salad atop a bread of romaine lettuce leaves.

What Is Coronation Chicken Salad?

Also called ‘Poulet Reine Elizabeth’, the salad was originally invented by the Le Cordon Bleu London cooking school specifically for the coronation celebration.

The school was tasked with creating a menu that would appeal to the very diverse foreign dignitaries from many different countries. The salad was a huge hit.

It was described in the Coronation menu as poached chicken breast coated in a curry cream sauce with a side of well-seasoned, dressed salad of rice, green peas, and pimentos. The recipe, with the curry spices, was very avante-garde for its time.

Coronation Chicken Salad was loosely based on the Jubilee Chicken that was served for King George V’s Silver Jubilee in 1935. 

What Is Major Grey’s Chutney?

Major Grey’s Chutney is a sweet and tangy condiment comprised of mango, raisins, vinegar, lime juice, onion, tamarind, sugar, and spices. It can vary in both sweetness and heat depending on the brand that you use.

It was reputedly first created in the 19th century by a British Army officer of Indian descent, named Major Grey. You’ll find the chutney used in curries or as a condiment for meats and cheeses. It’s lovely on a charcuterie tray.

You can find Major Grey’s Chutney in the grocery store, usually in the condiment aisle. If not, apricot jam is a good substitute. If using jam, cut down or eliminate the brown sugar.

You can also make Major Grey’s Chutney. Amanda at Striped Spatula makes a delicious version, which you can find here.

Closeup of Coronation Chicken Salad.

What’s Curry Powder?

Curry powder is an earthy spice mixture created by British cooks to mimic the warm flavors of Indian cuisine. It has a sweet and savory flavor profile.

Unbeknownst to most, Indian ‘curries’ use garam masala spice in the sauce and not curry powder. Curry powder is made up of turmeric and other spices that could include cinnamon, ginger, cloves, mustard, fennel seed, cumin, black pepper, or garlic. It can vary in spiciness depending on how much ginger, black pepper, and chili powder is used.

Garam masala uses sweeter and more pungent spices in the blend such as cinnamon, nutmeg, cardamom, cloves, coriander, and cumin.

Ingredients Needed

  • Butter – I used salted, but use what you have. You could also use olive oil.
  • Sweet onion, celery, fresh chives, parsley, and lemon
  • Major Grey’s Chutney – I used Crossey & Maxwell brand, but any brand will work.
  • Tomato paste
  • Red wine vinegar – balances out the sweetness of the chutney. You could also use apple cider vinegar.
  • Curry powder, bay leaf, salt, and pepper
  • Brown sugar
  • Mayonnaise – you could use plain Greek yogurt, sour cream, creme fraiche, or heavy cream.
  • Chicken – you can roast your own, I like using a rotisserie chicken from the deli. 
  • Almonds – pecans would also work in this dish. Whichever nut you use, toast the nuts for extra flavor.
  • Dried apricots and raisins

A sandwich of wheat bread and coronation chicken salad, and leaf lettuce on a wooden board.

Steps To Make This Recipe

  1. Make the sauce by sauteing the onions in butter until translucent.
  2. Stir in the chutney, tomato paste, water, vinegar, curry powder, lemon juice, brown sugar, salt, pepper, and bay leaf.
  3. Simmer until thick, remove from the heat, and allow to cool completely.
  4. Remove the bay leaf.
  5. Stir in the mayonnaise.
  6. Assemble the salad. Toss together the chicken, celery, nuts, apricots, green onion, parsley, and raisins.
  7. Spoon the sauce over the chicken mixture and fold together until very well combined.

So easy, even the Queen herself could whip it up in no time!

If you enjoyed this recipe, please consider our Cape Cod Chicken Salad, Classic Waldorf Salad, or Easy Buffalo Chicken Salad recipes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White plate with Coronation Chicken Salad atop a bread of romaine lettuce leaves.

Coronation Chicken Salad


Description

Coronation Chicken Salad is an Indian-inspired, curried chicken salad that was originally served for her coronation banquet in 1953. It has the perfect balance of sweet and savory with just a touch of heat.


Ingredients

Scale

For the sauce:

  • 1 tablespoon butter
  • 1 cup chopped sweet onion
  • 6 tablespoons Major Grey’s Chutney
  • ¼ cup tomato paste
  • ¼ cup water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons curry powder
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • ½ cup mayonnaise

For the salad:

  • 3 cups minced roasted chicken
  • ½ cup toasted slivered or sliced almonds
  • ½ cup chopped celery
  • 3 tablespoons finely chopped dried apricots
  • 2 tablespoons finely minced fresh chives
  • 2 tablespoons finely minced fresh parsley
  • 2 tablespoons raisins

Crackers, bread, or lettuce leaves for serving


Instructions

Make the sauce.

In a saute pan over medium heat, melt the butter and saute the onions until translucent – about 5 minutes.

Add the chutney, tomato puree, water, vinegar, curry powder, lemon juice, brown sugar, salt, pepper, and bay leaf, and stir to combine.

Bring the mixture to a simmer and cook for 10 minutes or until the mixture resembles the consistency of ketchup.

Remove from the heat and allow to cool completely.

Remove and discard the bay leaf.

Whisk in the mayonnaise until blended.

Make the salad.

Toss the chicken, celery, almonds, apricots, chives, parsley, and raisins in a large bowl.

Pour the sauce over the mixture and fold until all the ingredients are coated in the sauce.

Spoon the mixture into a serving bowl and chill for at least 30 minutes.

Serve with crackers, as a sandwich filling, or scooped onto a bed of lettuce.

  • Prep Time: 15 minutes
  • Chilling time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Main dish
  • Method: Toss
  • Cuisine: British

Keywords: coronation chicken salad, British recipes, chicken salad, chicken salad recipes, curry chicken salad, lunch recipes, Queen's favorite recipes, Queen Elizabeth's favorite food, curry powder, chicken recipes

Related Posts Plugin for WordPress, Blogger...
Please follow and like us:
Yum

Related Posts

THE BEST CHEESE SOUP (adapted from the 1886 Cafe, Austin, TX)

THE BEST CHEESE SOUP (adapted from the 1886 Cafe, Austin, TX)

Warm, creamy and satisfying, this delicious, cheesy soup recipe is sure to become a family favorite.  It’s perfect to sip on a chilly evening. Garnish the soup with croutons, sliced scallions, or chopped ham or bacon.  It really deserves the title of the best cheese […]

Related Posts Plugin for WordPress, Blogger...
HOMEMADE CHICKEN CAESAR SALAD

HOMEMADE CHICKEN CAESAR SALAD

Homemade chicken caesar salad is a delicious, light dinner that is perfect for those dog days of summer.  Crisp and crunchy romaine topped with juicy, flavorful chicken, freshly made croutons, and a creamy, homemade caesar dressing takes this salad recipe to the next level.Thank you […]

Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published.

Recipe rating