Coronation chicken salad

Coronation chicken salad
  • Serves icon for 4 people
  • Time icon Takes 30 minutes to make, 1 hour to cook, plus cooling

Make a classic coronation chicken from scratch with this recipe, made with mango chutney, almonds and Greek yogurt.

Nutrition: per serving

Calories
507kcals
Fat
29.6g (5g saturated)
Protein
45g
Carbohydrates
14.4g (11.5g sugars)
Salt
0.8g
Calories
507kcals
Fat
29.6g (5g saturated)
Protein
45g
Carbohydrates
14.4g (11.5g sugars)
Salt
0.8g

For 6 servings

Ingredients

  • 1.6 kg (large) free-range chicken
  • 2 fresh bay leaves
  • 8 black peppercorns
  • 2 onions, 1 halved, 1 roughly chopped
  • 1 tbsp olive oil
  • 1Œ-2 tbsp medium curry powder
  • 1 tsp tomato purée
  • 4 tbsp red wine
  • 2 tbsp sweet mango chutney
  • Good squeeze of lemon juice
  • 150ml classic mayonnaise
  • 75g Greek yogurt
  • 60g raisins
  • Handful toasted flaked almonds
  • Bunch of watercress, to serve
  • Crusty bread or basmati rice, to serve

Method

  1. Place the chicken in a large pan with the bay leaves, peppercorns and halved onion, and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Poach for 45 minutes until cooked through, then remove from the stock and cool. Discard the skin; shred the meat into large chunks.
  2. Meanwhile, in a frying pan, soften the chopped onion in the olive oil over a low heat for 5 minutes. Increase the heat to medium, stir through the curry powder and cook for 2 minutes. Add the tomato purée and cook for a minute more. Add the wine, chutney and lemon juice, then bubble for 2 minutes, stirring, until thickened to a paste. Remove to a bowl and leave to cool completely before blending in a small food processor. Push through a fine sieve with a wooden spoon and discard the solids.
  3. In a large bowl, mix together the mayo and yogurt, then stir through 2 tbsp of the curried paste, or more if you like (discard the rest), season with salt and add a squeeze more lemon. Add the chicken and raisins, mixing well to coat. Spoon onto a plate and scatter over the almonds. Serve with watercress and crusty bread or rice.

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