📝 About This Recipe
A sophisticated reimagining of the classic 1953 recipe created for Queen Elizabeth II's coronation, these elegant canapés blend tender poultry with a creamy, spice-infused dressing. Each bite offers a harmonious balance of savory curry notes, sweet apricot bursts, and the crunch of toasted almonds atop a crisp bread foundation. Perfect for garden parties or afternoon tea, these rounds bring a touch of British heritage and sunshine to any gathering.
🥗 Ingredients
The Chicken Base
- 2 large Chicken Breast (poached and very finely diced)
- 500 ml Chicken Stock (for poaching the chicken)
- 1 Bay Leaf
The Creamy Dressing
- 1/2 cup Mayonnaise (high quality, full fat)
- 2 tablespoons Greek Yogurt (plain and thick)
- 1 tablespoon Mild Curry Powder (lightly toasted in a dry pan)
- 1 tablespoon Mango Chutney (finely chopped if chunky)
- 1 teaspoon Tomato Purée
- 1 teaspoon Lemon Juice (freshly squeezed)
Texture and Aromatics
- 4 pieces Dried Apricots (finely minced)
- 1 tablespoon Red Onion (very finely minced)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 2 tablespoons Flaked Almonds (toasted)
The Rounds & Garnish
- 6-8 slices White Sandwich Bread (thick cut)
- 2 tablespoons Butter (melted)
- 1 handful Fresh Micro-herbs (for garnish)
- 1/2 teaspoon Nigella Seeds (for a pop of color)
👨🍳 Instructions
-
1
Begin by poaching the chicken: Place chicken breasts in a small pot with the stock and bay leaf. Bring to a gentle simmer, then cover and cook for 12-15 minutes until opaque throughout. Remove from liquid and let cool completely.
-
2
While the chicken cools, preheat your oven to 350°F (180°C). Use a 2-inch circular cookie cutter to cut 3-4 rounds out of each slice of bread.
-
3
Brush both sides of the bread rounds lightly with melted butter and place them on a baking sheet. Toast in the oven for 5-7 minutes per side until golden brown and crisp. Set aside to cool.
-
4
In a small dry skillet over medium heat, toast the curry powder for 30 seconds until fragrant. This removes the 'raw' spice taste and awakens the oils.
-
5
In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, toasted curry powder, mango chutney, tomato purée, and lemon juice until smooth and pale orange.
-
6
Finely dice the cooled chicken into 1/4-inch pieces. It is important the dice is small so it sits neatly on the rounds.
-
7
Fold the diced chicken, minced apricots, minced red onion, and chopped cilantro into the dressing until every piece is well-coated.
-
8
Taste the mixture and season with a pinch of salt and black pepper if needed. Let the mixture chill in the fridge for at least 30 minutes to allow flavors to meld.
-
9
To assemble, place a generous tablespoon of the chicken mixture onto each toasted bread round, mounding it slightly in the center.
-
10
Top each round with a few toasted almond flakes for crunch.
-
11
Garnish with a pinch of nigella seeds and a sprig of micro-herbs or a tiny cilantro leaf.
-
12
Arrange on a vintage platter and serve immediately to ensure the bread remains crisp.
💡 Chef's Tips
For the best texture, ensure the chicken is completely cold before mixing with the mayo to prevent the sauce from thinning. If you are short on time, a store-bought rotisserie chicken works beautifully; just discard the skin and use the breast meat. To prevent the bread from getting soggy, you can spread a paper-thin layer of plain butter on the toast before adding the topping. Adjust the 'heat' by choosing a mild, medium, or Madras curry powder depending on your guests' preferences. If making ahead, keep the chicken mixture and the toasted rounds separate, assembling only just before serving.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sparkling Wine or a dry Rosé to cut through the creamy dressing. Serve alongside a pot of Earl Grey tea for a traditional British afternoon tea experience. Arrange on a bed of fresh watercress for a vibrant, peppery visual contrast on the serving platter. Complement the spices with a side of extra mango chutney for dipping. These also pair excellently with light cucumber ribbon salads.