Chicken Salad: Coronation Chicken

posted by Lisa UK 04-13-100 11:00 PM

Coronation Chicken
6 servings

1 Tbsp. canola oil
1 medium onion, chopped
1 1/2 Tbsp. curry powder
1/2 Tbsp. tomato paste
1/2 cup red wine
1/2 cup water
1 bay leaf
Pinch each of dried thyme and oregano
1 Tbsp. fresh lemon juice, divided
1/2 cup mayonnaise
1 Tbsp. strained apricot jam
6 cup shredded, cooked chicken
1/4 cup currants/raisins/golden raisins
1/4 cup chopped apple
1/4 cup slivered almonds
Salt and freshly ground pepper
2 Tbsp. chopped flat-leafed parsley

Heat the oil in a medium stainless steel saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cook for 2 minutes. Stir in the tomato paste, then the wine, water and bay leaf and bring to a boil.

Add the thyme, oregano and 1/2 Tbsp. of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.

Strain the sauce into a large bowl, pressing hard on the solids; let cool. Add the mayonnaise, the jam and the remaining 1/2 Tbsp. of lemon juice to the sauce. Fold in the chicken and currants, if using, and season with salt and pepper.

Refrigerate until chilled or for up to 1 day. Sprinkle with the parsley and serve.

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