(Ryan Liebe/The New York Times)Ĭoronation chicken salad is an easy, pantry-friendly dish, loosely based on a posh, classically French chicken recipe that was created to celebrate Queen Elizabeth II’s coronation in 1953. Which you might be hard-pressed to say about quiche.Ĭoronation Chicken Salad Coronation chicken salad in New York. The result is a dish for the people that’s fit for a king. And - if you can find it - stir in curry paste from a jar instead of curry powder, which, depending on the brand, can have a raw, acrid undertone. Use a good, tangy mayonnaise, ideally homemade. Find a mango chutney brand that’s complex and not too sweet. Start with cooked chicken that already has loads of flavor, whether you’re poaching it yourself or buying a rotisserie bird from the store. The key is to choose your ingredients carefully. Still, the 1980s version is delightful, and a snap to make. “I’m un-diluting its Indianness,” he said. His version, which uses a complex Punjabi masala with black and green cardamom, ajwain, fennel and tamarind, alludes to the beloved 1980s version of his childhood while celebrating Loyal’s identity as a second-generation British Indian. And what was once a pinch of curry powder grew to several tablespoons, staining the mix a vivid - some say lurid - yellow. Out went the red wine reduction, whipped cream, homemade mayonnaise and apricot purée in came jarred mayonnaise, golden raisins, sliced almonds and mango chutney, pantry staples you could quickly stir together in one bowl. Over the years, the recipe has become something more accessible to British home cooks. “The curry powder in coronation chickenwas probably an acknowledgment of the influence of the empire and a tribute to the two previous curry-loving monarchs,” Sukhadwala wrote in an email. This curried chicken salad recipe with a regal history is well worth making for coronation watching and beyond, Melissa Clark writes. Sejal Sukhadwala, a London-based food writer and author of “The Philosophy of Curry,” describes that dish as shaped by French cuisine with a nod toward colonial India and based on the jubilee chicken created in 1935 for George V, who, like his grandmother Queen Victoria, had a penchant for curries.
The original, developed at the Cordon Bleu culinary school in London, was called “poulet Reine Elizabeth.” A dish of cold poached chicken in a rose-hued sauce made from red wine, mayonnaise, whipped cream, apricot purée and a faint whiff of curry powder, it was served alongside a pea-studded rice salad at a coronation banquet to the queen’s honored guests (but not likely to the queen herself).
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