Anytime you have a high tea in London, you can be assured that you will enjoy a coronation chicken tea sandwich. What is it exactly? This is a recipe officially created on behalf of Queen Elizabeth II’s June 1953 coronation by Rosemary Hume, the founder of Le Cordon Bleu cookery school, who was asked to create a special dish in honor of the occasion. It is a perfect creamy blend of fragrant chicken salad with a hint of spice and fruit. I prefer this version which isn’t studded with dried fruit as some versions are and has the right balance of curry spice. It is excellent served on toasted pumpernickel bread with the crusts cut off in an open-face style or on top of salad greens. Top with watercress for the full fancy effect!
Ingredients
1 Rotisserie chicken, stripped of skin, and cut into small bite size pieces
1 tbsp. butter
3 spring onions, white and green parts chopped
½ green chili, finely chopped, seeds removed
2 tsps. Curry powder
2 tbsps. mayonnaise
2 tbsps. plain whole milk yogurt
1 tbsp. mango chutney (I like Stonewall)
1 tbsp. tomato puree
Juice of ½ lemon
1 mango, diced into small cubes
¼ cup sliced almonds
Handful of cilantro finely chopped
Watercress to garnish
Fresh ground pepper and sea salt
Pumpernickel bread
1. Melt the butter in a frying pan over medium heat. Add spring onions and chili and fry for 2-3 minutes until softened. Add the curry powder and cook further for 1 minute. Scrape into a mixing bowl and set aside.
2. Add the mayonnaise, yogurt, mango chutney, tomato puree, lemon juice, mango, almonds, and cilantro to the bowl with the spring onion mixture and stir to combine. Mix in the shredded chicken and season with salt and pepper to taste. Place on top of pumpernickel toast and garnish with watercress. Serve immediately.
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