Coronation Chicken Salad recipe from Tom Aikens

Tom Aikens
  Tom presents his stunning coronation chicken salad, which is in
  some ways traditional, in other ways contemporary. 

   Serves 4 / Cooking Time 1 hour



Coronation chicken was first prepared on the eve of the Queen's Coronation in 1952, when the combination of curry and chicken was seen as slightly more exotic than it is now. Tom includes a range of ingredients in his version; apricot jam, sliced almonds and bay leaves all make an appearance. The recipe calls for a pre-cooked roast chicken.


100g of roast chicken, shredded dark meat, sliced breast
120g of shallots, finely chopped
30g of butter
2 tbsp of curry powder Coronation Chicken Salad
1 red chilli, finely chopped
20g of tomato paste
400ml of white wine
2 bay leaves
250ml of chicken stock
80g of apricot jam
350g of mayonnaise
100ml of cream
100g of crème fraîche
50ml of lemon juice
1 pinch of salt
1 pinch of black pepper
20g of chopped coriander
Garnish -
20g of sliced almonds, toasted
4 spring onions, chopped
4 baby gem lettuces, finely shredded
1 handful of mixed salad leaves


1. 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.

2. Next add the wine and reduce until almost dry, followed by the apricot jam and chicken stock. Reduce on a medium heat until a thick syrup consistency is reached and set aside to cool.

3. Once the mixture has cooled, whisk in all remaining ingredients adding the chicken once the liquid has emulsified. Leave to marinate for at least 2 hours.

4. 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.


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For more recipes from the Great British Chefs' Jubilee collection, take a look at their website.



Last updated: 01-Jun-2012 at 12:12 PM