Coronation chicken salad

Not yet rated

Tom Aikens' chicken salad recipe 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 Indian 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 coronation chicken recipe calls for a pre-cooked roast chicken.

First published in 2015




Coronation chicken



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
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
  • 80ml of white wine
  • 50ml of chicken stock
  • 15g of apricot jam
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
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
First published in 2015

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

Get in touch

Please sign in or register to send a comment to Great British Chefs.