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Coronation Chicken
Chicken Salad Recipe adapted from Constance Sprys recipe for the Queens Coronation lunch in 1953. Creamy chicken and mango dish.
Ingredients
- 4 skinless chicken breasts
- 2 cups chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1/2 tsp coriander seeds
- 1/2 cup crème fraîche
- 6 Tablespoons mayonnaise
- 1-2 teaspoons garam masala
- 1 tablespoon mango chutney
- 1 fresh mango, peeled and sliced thin
- Freshly ground salt and pepper
- Parsley to garnish
- Walnuts
Methods/steps
- Add the chicken to the stock and bring to a boil. Add thyme, bay leaf and coriander seeds and then poach for 15-20 minutes. Lift the breasts from the stock and allow to cool. Cut chicken into bite size pieces
- Mix the crème fraîche, mayonnaise and garam masala. Add the chutney and mango and season well. The dressing needs a good kick.
- Add to dressing to the chicken, cover and chill in fridge for 2-3 hours or overnight. Garnish with parsley. Sprinkle with walnuts before serving.
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