📝 About This Recipe
Originally created by Constance Spry and Rosemary Hume for the coronation of Queen Elizabeth II in 1953, this dish is the quintessential masterpiece of Anglo-Indian fusion. It marries tender, succulent poached chicken with a sophisticated creamy sauce infused with aromatic curry spices, sweet apricot, and a hint of zesty lemon. This recipe elevates the classic from a simple deli filler to a gourmet centerpiece that perfectly balances heat, sweetness, and rich umami flavors.
🥗 Ingredients
For the Poached Chicken
- 4 large Chicken Breasts (boneless and skinless)
- 1 liter Chicken Stock (high quality, enough to submerge chicken)
- 2 pieces Bay Leaves (fresh or dried)
- 6-8 pieces Black Peppercorns (whole)
The Aromatic Spice Base
- 1 tablespoon Vegetable Oil (neutral flavor)
- 1 piece Shallot (finely minced)
- 1 tablespoon Mild Curry Powder (Madras style works well)
- 1 tablespoon Tomato Purée (concentrated paste)
- 100 ml Red Wine (dry red)
- 1/2 piece Lemon Juice (freshly squeezed)
The Creamy Dressing
- 150 ml Mayonnaise (full fat, high quality)
- 75 ml Greek Yogurt (thick and plain)
- 2 tablespoons Apricot Jam (smooth or finely chopped chunks)
- 1 tablespoon Mango Chutney (syrup only or finely chopped pieces)
Garnish and Texture
- 2 tablespoons Flaked Almonds (toasted until golden)
- 1 handful Fresh Coriander (roughly chopped)
- 4 pieces Dried Apricots (finely julienned)
👨🍳 Instructions
-
1
Place the chicken breasts in a wide saucepan and cover with the chicken stock, bay leaves, and peppercorns. Bring to a very gentle simmer.
-
2
Poach the chicken for 12-15 minutes until just cooked through. Remove from the liquid and let it rest until cool enough to handle, then cut into bite-sized 2cm cubes.
-
3
While the chicken cools, heat the vegetable oil in a small frying pan over medium-low heat. Add the minced shallot and cook for 3-4 minutes until softened but not browned.
-
4
Stir in the curry powder and cook for 1-2 minutes. This 'blooms' the spices, releasing their essential oils for a deeper flavor.
-
5
Add the tomato purée and cook for another minute, followed by the red wine. Increase the heat slightly and simmer until the liquid has reduced by half and thickened into a paste.
-
6
Stir in the lemon juice and remove the spice paste from the heat. Allow it to cool completely; adding it hot to mayonnaise will cause the dressing to split.
-
7
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, apricot jam, and mango chutney until smooth.
-
8
Fold the cooled spice paste into the mayonnaise mixture until you achieve a beautiful, uniform pale-orange hue.
-
9
Add the cubed chicken to the bowl and toss gently to ensure every piece is generously coated in the sauce.
-
10
Season with salt and a generous grind of black pepper. Taste and adjust with a little more lemon juice or jam if you prefer more acidity or sweetness.
-
11
Cover and refrigerate for at least 1 hour. This allows the complex flavors of the curry and fruit to marry with the chicken.
-
12
Just before serving, fold in half of the toasted almonds and coriander. Garnish the top with the remaining almonds, coriander, and julienned dried apricots for a professional finish.
💡 Chef's Tips
Always toast your almond flakes in a dry pan for 2 minutes to unlock their nutty aroma. If the sauce feels too thick after chilling, loosen it with a tablespoon of the reserved poaching liquid or heavy cream. For a lighter version, increase the ratio of Greek yogurt to mayonnaise. Ensure the spice paste is completely cold before mixing with the dairy to prevent a greasy texture. If you prefer a more modern twist, add a teaspoon of freshly grated ginger to the shallot mixture.
🍽️ Serving Suggestions
Serve inside a buttery, toasted brioche bun for the ultimate gourmet sandwich experience. Pair with a crisp, chilled glass of Riesling or Gewürztraminer to complement the spice and fruit notes. Serve atop a bed of fluffy Basmati rice or alongside a vibrant green salad for a light lunch. Fill miniature savory tartlet shells for an elegant cocktail party appetizer. Accompany with extra mango chutney and poppadoms on the side for added crunch.