Coronation Chicken
This is not your ordinary chicken salad. Coated in a creamy curry sauce spiced with mango chutney and studded with dried apricots, coronation chicken is enticingly complex. Absolutely wonderful for any occasion, royal or otherwise.
Servings 6 servings
Ingredients
- 1 pound poached chicken breasts (shredded or cubed)
- 2 tablespoons unsalted butter
- 1 small white onion chopped
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- ¼ cup red wine
- 2 tablespoons mango chutney
- 2 tablespoons lemon juice (about half a lemon)
- 1 bay leaf
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- ¼ cup dried apricots (preferably unsulphured) finely chopped
- kosher salt
- freshly ground black pepper
- ½ cup fresh cilantro roughly chopped
Instructions
- Melt the butter in a large saucepan over medium heat. Add the onion and sauté, stirring occasionally, until translucent and soft, about 5 minutes.
- Add the tomato paste and stir until it is slightly darker in color and the onions have become somewhat coated, about 1 minute.
- Add the curry powder and stir until fragrant, about 30 seconds.
- Pour in the red wine and ¼ cup of water. Add the mango chutney, lemon juice, and bay leaf. Cook until the mixture is slightly reduced, about 5 minutes.
- Remove from the heat, transfer the mixture to a large heat safe bowl, and allow it to cool. Discard the bay leaf.
- When the mixture is cool, add the mayonnaise and Greek yogurt. Stir well to combine.
- Add the shredded or cubed chicken and the finely chopped apricots, Then stir again until everything is well combined. Season to taste with salt and pepper.
- Serve with a generous sprinkling of chopped cilantro.