British Bites: Coronation Chicken
A mixture of cooked chicken and creamy curry-flavored dressing is often served either on a salad or as the filling of a sandwich. The strong curry flavor combined with the sweet and creamy dressing is thought to represent the hearty traditional flavors of England along with the popular spicy flavors of Indian foods found throughout the UK.
The credit for the invention of coronation chicken is most often given to the Cordon Bleu School of Cookery in London, and was created to commemorate the coronation of Queen Elizabeth II in 1953. The dish has regained some popularity recently, as the Queen's Diamond Jubilee is celebrated throughout this year. Although this recipe serves the chicken on some tender lettuce it makes a fantastic filling for sandwiches—ideally some hearty sourdough.
This dish is fantastic for a picnic, or in tea sandwiches alongside some strong tea, or as a meal-sized salad. You can happily make it ahead and keep it in your fridge overnight—or even for up to 3 days without much damage. If you're looking for something to serve alongside it other than a pot of tea, consider a rosé, or a white wine that has just a hint of sweetness.
- 1 1/2 cups chicken stock
- 1 pound boneless skinless chicken thighs (about 3 large thighs)
- 1/4 cup mayonaisse
- 1/4 cup Greek yogurt
- 1 tablespoon heavy cream
- 1 teaspoon apricot preserve
- 1 teaspoon curry powder
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon juice from 1 lemon
- 2 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup toasted slivered almonds (optional)
- 1 head Bibb lettuce