📝 About This Recipe
Originally created for the coronation of Queen Elizabeth II in 1953, this sophisticated protein-forward salad is a masterclass in balancing sweet, savory, and spicy notes. Our version features tender, poached chicken breast enveloped in a velvety, golden curry cream enriched with apricot preserves and bright citrus. It is a timeless British classic that transforms simple ingredients into a dish fit for royalty, offering a nostalgic yet vibrant flavor profile.
🥗 Ingredients
The Poached Chicken
- 3 large Chicken Breasts (boneless and skinless)
- 1 liter Chicken Stock (enough to fully submerge the chicken)
- 2 pieces Bay Leaf (dried)
- 1 teaspoon Black Peppercorns (whole)
The Signature Dressing
- 200 ml Mayonnaise (high-quality, full fat)
- 100 ml Greek Yogurt (plain, for a lighter tang)
- 2 tablespoons Mild Curry Powder (toasted in a dry pan for 30 seconds)
- 3 tablespoons Apricot Preserves (smooth or finely chopped)
- 1 tablespoon Tomato Paste
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Mango Chutney (finely chopped)
Texture and Garnish
- 50 grams Dried Apricots (finely diced)
- 40 grams Flaked Almonds (toasted until golden)
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Red Onion (very finely minced)
- to taste Salt and Pepper
👨🍳 Instructions
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1
Place the chicken breasts in a large saucepan and cover with chicken stock, bay leaves, and peppercorns. Bring to a very gentle simmer over medium heat.
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2
Once simmering, reduce the heat to low, cover, and poach for 12-15 minutes until the internal temperature reaches 165°F (74°C). Do not let the liquid boil vigorously, as this toughens the meat.
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3
Remove the chicken from the liquid and let it rest on a cutting board until cool enough to handle. Reserve 2 tablespoons of the poaching liquid.
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4
While the chicken cools, place the curry powder in a small dry skillet over medium-low heat for 30-60 seconds until fragrant. This removes the 'raw' spice taste.
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5
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, toasted curry powder, apricot preserves, tomato paste, mango chutney, and lemon juice.
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6
Add the reserved 2 tablespoons of poaching liquid to the dressing to thin it slightly and add a depth of savory flavor. Whisk until perfectly smooth.
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7
Cut the cooled chicken into bite-sized 1/2-inch cubes or shred it into chunky pieces, depending on your preference for texture.
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8
Fold the chicken pieces into the dressing bowl along with the finely diced dried apricots and minced red onion.
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9
Taste the mixture and season with salt and freshly cracked black pepper. If you prefer more acidity, add an extra squeeze of lemon.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'marinating' time is crucial for the curry flavors to bloom and penetrate the chicken.
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11
Just before serving, gently fold in half of the toasted flaked almonds and half of the chopped cilantro.
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12
Transfer to a serving platter and garnish with the remaining almonds and cilantro for a beautiful, professional finish.
💡 Chef's Tips
Always toast your curry powder briefly in a dry pan; it awakens the essential oils and prevents a gritty, raw spice texture. For the juiciest chicken, poach it in stock rather than water and ensure the liquid never reaches a rolling boil. If the sauce feels too thick after chilling, stir in a teaspoon of milk or more yogurt to loosen it back to a creamy consistency. Using a mix of mayonnaise and Greek yogurt provides the traditional richness while adding a modern, refreshing tang. Chop your dried apricots very finely so they distribute evenly, providing a little burst of sweetness in every bite.
🍽️ Serving Suggestions
Serve inside a buttery, toasted croissant for a luxurious brunch sandwich. Present it in crisp Little Gem lettuce cups for a light, low-carb appetizer or lunch. Pair with a chilled glass of off-dry Riesling or a floral Viognier to complement the curry spices. Serve alongside a simple bed of fluffy basmati rice and a side of extra mango chutney. Arrange on a platter with crusty baguette slices and a garnish of watercress.