📝 About This Recipe
Originally created for the coronation of Queen Elizabeth II in 1953, this dish is a quintessential masterpiece of Anglo-Indian fusion. Our modern interpretation elevates the classic with a balance of creamy indulgence, aromatic spices, and a bright, fruity acidity that cuts through the richness. It is a sophisticated, golden-hued salad that captures the essence of British culinary history in every bite.
🥗 Ingredients
The Chicken
- 800 grams Chicken Breast (poached and cooled, or use high-quality rotisserie chicken)
- 500 ml Chicken Stock (for poaching the chicken)
- 1 piece Bay Leaf
The Signature Sauce
- 150 ml Mayonnaise (high-quality, full fat)
- 75 ml Greek Yogurt (thick and plain)
- 1 tablespoon Mild Curry Powder (toasted in a dry pan for 30 seconds)
- 2 tablespoons Mango Chutney (finely chopped if chunky)
- 1 teaspoon Tomato Purée
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Cinnamon (ground)
Texture and Aromatics
- 50 grams Dried Apricots (finely diced)
- 2 tablespoons Sultanas (soaked in warm water for 10 minutes then drained)
- 1/2 small Red Onion (very finely minced)
- 1 handful Fresh Cilantro (finely chopped)
- 30 grams Flaked Almonds (toasted until golden)
👨🍳 Instructions
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1
Place the chicken breasts in a wide saucepan and cover with the chicken stock and a bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and poach for 12-15 minutes until just cooked through.
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2
Remove the chicken from the liquid and let it rest until completely cool. This ensures the meat remains succulent and doesn't melt the mayonnaise later.
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3
While the chicken cools, toast your flaked almonds in a dry frying pan over medium heat for 2-3 minutes until fragrant and golden. Set aside.
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4
In the same pan, briefly toast the curry powder for 30 seconds. This 'blooms' the spices, removing the raw, floury taste and intensifying the aroma.
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5
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, mango chutney, tomato purée, and the toasted curry powder.
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6
Add the lemon juice, ground cinnamon, and a pinch of salt and black pepper. Whisk until the sauce is a smooth, vibrant yellow-orange color.
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7
Dice the cooled chicken into bite-sized, 1.5cm cubes. Avoid shredding it too finely; you want distinct, meaty chunks.
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8
Fold the chicken cubes into the sauce until every piece is generously coated.
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9
Stir in the finely diced apricots, soaked sultanas, minced red onion, and most of the chopped cilantro.
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10
Taste the mixture. If it's too sweet, add a drop more lemon juice; if it needs more depth, add a touch more mango chutney.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'marinating' time allows the flavors to meld and the dried fruit to soften.
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12
Just before serving, give the salad a final stir and garnish generously with the toasted flaked almonds and the remaining cilantro.
💡 Chef's Tips
For the best flavor, make the dish 2-4 hours in advance to allow the spices to fully permeate the chicken. If you find the sauce too thick, loosen it with a tablespoon of the poaching liquid or milk. Always toast your curry powder; it makes the difference between a 'sandy' texture and a professional, deep flavor profile. Use high-quality mango chutney—the brands with large chunks of fruit provide the best textural contrast. For a lighter version, increase the ratio of Greek yogurt to mayonnaise.
🍽️ Serving Suggestions
Serve inside a buttery, toasted brioche bun with crisp baby gem lettuce for a modern lunch. Pair with a chilled glass of off-dry Riesling or a classic British Gin and Tonic. Present it in a large glass bowl over a bed of fluffy saffron-infused basmati rice for a dinner party. Use it as a sophisticated topping for a baked jacket potato with a side of watercress. Serve as part of a traditional Afternoon Tea on crustless white bread finger sandwiches.