Ingredients
Chicken
- 2 large boneless, skinless chicken breasts (or use store-bought roast chicken for a quicker method)
Creamy Curry Sauce
- 3/4 cup quality mayonnaise
- 1/2 cup creme fraiche or Greek yogurt
- 1-2 tablespoons heavy cream
- 2 tablespoons apricot jam or mango chutney
- 1 tablespoon quality curry powder (Madras recommended for spicy kick)
- 3 tablespoons very finely chopped dried apricots
- 2 teaspoons tomato paste
- 1/4 cup toasted sliced almonds (toast in a dry skillet over medium-high heat until golden brown)
- 1/4 cup chopped fresh cilantro
Instructions
- Cook the Chicken: Place the chicken breasts in a small pot and cover completely with chicken broth for enhanced flavor. Bring to a boil, then reduce the heat and simmer gently for 10-15 minutes or until fully cooked through. Drain and allow the chicken to cool completely before chopping into 1/2 inch pieces or smaller.
- Toast the Curry Powder: While the chicken cooks, heat a dry skillet over medium-high heat and briefly toast the curry powder until it releases a strong, fragrant aroma. Take care to avoid burning, as this can cause bitterness.
- Make the Creamy Curry Sauce: In a large bowl, combine the toasted curry powder, mayonnaise, creme fraiche (or Greek yogurt), heavy cream, apricot jam (or mango chutney), dried apricots, and tomato paste. Stir thoroughly until all ingredients are well incorporated.
- Combine Chicken with Sauce: Once the chicken is fully cooled, add it to the bowl with the creamy curry sauce. Gently fold the chicken through the sauce until evenly coated.
- Chill and Serve: Refrigerate the coronation chicken for at least a couple of hours to let flavors meld. Just before serving, sprinkle with toasted sliced almonds and freshly chopped cilantro. Serve on a bed of lettuce, alongside baked potatoes, with rice, or as a delicious sandwich filling.
Notes
- Using chicken broth to poach provides more flavorful chicken than water.
- Toasting the curry powder is key for releasing its full aroma without bitterness.
- Refrigerating the salad enhances the flavor and texture.
- If short on time, pre-cooked roast chicken can be substituted.
- Adjust curry powder amount to taste, especially if using Madras which is spicier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: British
