Tom Aikens presents his stunning coronation chicken salad recipe, which is in some ways traditional, in other ways contemporary. Coronation chicken was first prepared on the eve of the Queen's Coronation in 1952, when the combination of curry and chicken was seen as slightly more exotic than it is now. Tom Aikens includes a range of ingredients in his version: apricot jam, sliced almonds and bay leaves all make an appearance. This coronataion chicken recipe calls for a pre-cooked roast chicken
Method
1.
In a medium saucepan, melt the butter and sweat the shallots with the salt and pepper for 3 minutes. Add the bay leaves, curry powder and tomato paste and cook for a further 3 minutes
What 'to sweat' means
To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour
2.
Next add the wine and reduce until almost dry, followed by the apricot jam and chicken stock. Reduce over a medium heat until a thick syrup consistency is reached and set aside to cool
3.
Once the mixture has cooled, whisk in all remaining ingredients, only adding the chicken once the liquid has emulsified. Leave to marinate for up to 2 hours
4.
To serve, place the shredded lettuce and mixed leaves at the bottom of each bowl. Add the coronation chicken on top and sprinkle with the almonds and spring onions to finish
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