Coronation Chicken Salad

Name: Coronation Chicken Salad
Yield: A Buffet Salad for 10 or So
Ingredients: 100 g/3½ oz/1 cup flaked (slivered) almonds, toasted; handful of romaine lettuce leaves; 100 g/3½ oz/1 cup flaked (slivered) almonds, toasted; 3 tbsp plain yogurt; 300 ml/10 fl oz/1¼ cups mayonnaise; 1 small bunch of fresh coriander (cilantro), chopped; 1 small bunch of fresh coriander (cilantro), chopped; 1 level tsp ground turmeric; 3–4 dried limes (or cut 1 lemon in half and lob that in); 3–4 dried limes (or cut 1 lemon in half and lob that in); 2–3 bay leaves; 1 fat chicken (1.5–2 kg/3¼–4½ lb., skinned and jointed; 1 small onion, chunked; 1 small onion, chunked; 1good tsp curry powder; 1 heaped tsp tomato purée; 2 tbsp.good mango chutney; 50 ml/1¾ fl oz. scant ¼ cup red wine; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 fat onion, finely chopped; oil, for frying

Preparation info

A Buffet Salad for
10
or So

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

How are the mighty recipe ideas fallen? What started life in this instance as an exotic salad creation to celebrate the coronation of HM the Queen has become a rather dreary and misunderstood sandwich filling the length and the breadth of Blighty. Coronation Chicken was invented by Rosemary Hume of the Cordon Bleu Cookery School: little could she have known what she had started. My mother (like, I suspect, many housewives of that era) still has a flimsy snippet of a recipe from Good Hous

Ingredients

Side dish
Gluten-free

Ingredients

Method