π₯ͺ
Hello underground social network mostly composed of people much cooler than me - I'm about to use you as my personal cooking blog.
This past October, my wife and I traveled out of the US for the first time, visiting Paris and London. I expected to love French food and fight through British food. While French food was expectedly good, I ended up adoring the British foods we ate. On our last day in London, we got afternoon tea at The Wolseley, and one of my favorite sandwiches served was coronation chicken.
Coronation chicken is a chicken salad spiked with curry powder, chutney, fresh herbs, and dried fruit, and was created for Queen Elizabeth's coronation in the 1950s. The British monarchy ain't where it's at, but this chicken salad absolutely slaps.
This particular recipe is adapted from NYT Cooking and I made it last night. I used about a 4.25 lb Bell and Evans whole chicken that we were lucky to get as a cheap manager's special at Stop and Shop. However, you could easily use the same amount of bone-in chicken pieces or about 2.75lbs of boneless chicken.
If you wanted to make this vegan, I think you could probably use the same volume of roughly smashed chickpeas (about 4 cups), and maybe coconut cream as an alternative to the mayo. That would play really nicely with the curry powder. I also think this would respond well to some finely minced seeded jalapeno and/or a dash of dijon mustard.
CORONATION CHICKEN SALAD
For the chicken, if poaching:
4 - 4.25 lbs whole chicken
1 tbsp table salt
1 tsp whole black peppercorns
1 bay leaf
1 onion, halved, but unpeeled
1 cinnamon stick (or a shake of ground cinnamon)
(or use a 3 - 3.25lb rotisserie chicken, boned and shredded)
For the dressing:
1/2 cup mayonnaise, plus more as needed
1/2 cup sour cream or plain Greek yogurt
3 tbsp Major Grey's chutney (or plain mango chutney)
1 tbsp curry powder
1/3 cup golden raisins
Juice of 1 lemon, plus more as needed
1/2 cup roasted salted almonds, finely chopped
1/4 cup minced cilantro (leaves and tender stems)
Kosher salt and freshly ground black pepper, to taste
1. If cooking a whole chicken: In large pot, combine chicken, salt, peppercorns, bay leaf, onion halves, and cinnamon. Add enough water to cover by 1 inch. Cover and simmer over medium heat. Let simmer until cooked through, at least 45 minutes but up to 1 hour. Allow chicken to cool in broth, off the heat.
2. Transfer cooled chicken to large bowl and allow liquid to drain off the chicken. Refrigerate until completely cold. Once cold, discard chicken skin and pull meat off bones, shredding the chicken as you go.
3. In large bowl, mix mayonnaise, sour cream or yogurt, chutney, curry powder, raisins or apricots, and lemon juice. Fold in chicken, almonds, and cilantro. Taste for seasoning and and sauciness. If mixture seems dry, add more mayonnaise and/or lemon juice. Allow mixture to rest in fridge for at least 30 minutes or overnight before serving.
4. Serve cold. Salad will stay good for up to 3 days in the fridge.
Related Recs
β
hate the queen but devour the food created for itβ¦.real true excitement from a coronation chicken butty menu appearance
Feb 4, 2024
π
its my fave :)
Apr 15, 2024
π₯
10/10 genuinely such a nice meal and very simple.
not sure if the sauce is used is acc katsu sauce but that's what I grew up calling it lol. I hope you enjoy all the same!
i have a rice cooker so i put that on at the start and normally can cook it all in the time it takes to cook!!
ingredients
- chicken breast (i only cook for one so however much you think youll eat, chicken can be saved as leftovers if you make too much!
- egg
- flour
- panko breadcrumbs (theyre the best)
- S&B golden curry mix (comes in a concentrated block)
1. i have a rice cooker so this is the first thing i will do
2. place two cubes (i use 2 for one person) of curry mix into a pot and fill with boiling water until cubes are covered, bring to a boil (stir continuously until cubes are dissolved, a whisk works best for this) then reduce to a simmer and stir every now and again to stop it from forming a skin/burning. the sauce is normally done by the time the rice is
3. prep bits for breading chicken, put a couple of tbs of flour into a zip lock, crack an egg into a tray (pasta bowl works well for this), then put breadcrumbs onto a plate.
4. butterfly your chicken breast so nice and thin than batter down (can be done with a bottle or rolling pin) so nice and thin.
5. then coat the chicken in flour (easy in a ziplock cos you can throw it in and shake it), then into the egg mixture then into the breadcrumbs.
6. grab a pan and fill with a shallow layer of neutral oil (i use vegetable oil) let heat up. once hot place in your chicken and shallow fry till golden on both sides.
7. that should all take about the time for the rice to cook. if chicken is done first, place in baking tray and keep warm in oven. if rice done first leave the lid on and allow to keep warm - same goes for the sauce.
8. plate up however you like. i cut up my chicken and then kinda just throw it in a bowl with the rice and then cover in the sauce.
Apr 15, 2024
Top Recs from @msuts
πΉ
Admit it... you like him too
Jan 24, 2024
π’
i was scared of roller coasters until i was 27. in 2023 i rode 48 new coasters. i am now obsessed and plan road trips and vacations around riding roller coasters. i daydream about cedar point. help
Jan 24, 2024
π₯
Seems like it's in the same family as The Change Up, plus you get a double dose of Bateman
Jan 24, 2024