Eat | Coronation Chicken Salad

FOR THE CHICKEN

    • 3½ to 4pounds bone-in chicken parts (all breasts or a combination of parts)

    • 1tablespoon fine sea or table salt, plus more to taste

    • 1teaspoon black peppercorns

    • 1bay leaf

    • 1onion

    • 1cinnamon stick

FOR THE SALAD

    • 3½ to 4pounds bone-in chicken parts (all breasts or a combination of parts)

    • 1tablespoon fine sea or table salt, plus more to taste

    • 1teaspoon black peppercorns

    • 1bay leaf

    • 1onion

    • 1cinnamon stick

    • ½cup mayonnaise, preferably homemade, plus more as needed

    • ½cup plain Greek yogurt, sour cream or crème fraîche

    • 3tablespoons mango chutney (any large mango pieces chopped smaller), plus more to taste

    • 1tablespoon curry paste or powder (such as Madras), plus more to taste

    • ⅓cup diced dried apricots or golden raisins

    • 3tablespoons fresh lemon or lime juice, more to taste

    • ½cup sliced almonds, toasted

    • ¼cup chopped cilantro, leaves and tender stems, or scallions

    • Fine sea or table salt and freshly ground black pepper, to taste

coronation chicken salad

  • Step 1Prepare the chicken: In a large saucepan or soup pot, combine the chicken, salt, peppercorns, bay leaf, onion and cinnamon stick. Add enough water to cover everything by 1 inch, and bring to a simmer over medium-low heat. Let simmer until the chicken is cooked through, about 45 minutes to 1 hour. Let chicken cool in the broth.

  • Step 2 Transfer cooled chicken to a cutting board, reserving the broth for another use. Pull the meat off the bones, discarding skin, and shred or dice the meat into bite-size pieces.

  • Step 3 Assemble the salad: In a large bowl, whisk together the mayonnaise, yogurt, chutney, curry paste or powder, dried apricots or raisins, and lemon or lime juice, mixing well. Fold in the chicken, almonds, cilantro or scallion, and a little more mayonnaise if the mixture seems dry.

  • Step 4 Taste and add more curry paste or powder. (You may end up doubling the amount; the flavors of curry pastes and powders vary widely.) Add more chutney, lemon or lime juice, salt and pepper as needed. For the best flavor, let the mixture rest for at least 30 minutes before serving. It will keep for up to 3 days in the fridge.