Coronation Chicken is a dish, originally created for Queen Elizabeth's coronation in 1953. This recipe is a recreation of the classic British Royal dish. It's a curried chicken salad that is delicious and easy to make! It can be served as a salad, tea sandwich or in a lettuce wrap for a snack, or meal.
Heat the olive oil in a large skillet on the stove over medium heat.
Add the shallots, bay leaf and curry powder, cook for 3 minutes.
Add the tomato paste and chicken broth, bring to a simmer.
Add the lemon juice, brown sugar, salt and pepper.
Simmer for 2 minutes.
Remove from the heat, strain the sauce through a fine mesh strainer into a large bowl.
Add the mayonnaise and creme fraiche to the curry sauce and stir until it's smooth and creamy.
Add the finely chopped apricots, cooked, shredded chicken and almonds. Toss until everything is coated in the curry sauce.
Serve on top of butter lettuce, on toast, in a baked potato, or make the salad into tea sandwiches.
Notes
This recipe will serve 4 people as a meal, or 8-10 people as an appetizer, or tea party snack.
The coronation chicken recipe is naturally gluten free. Serve it on gluten free bread, in baked potatoes or lettuce wraps, to make a gluten free meal or snack.
Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend heating up the coronation chicken before serving. Instead, I recommend serving it cold, as a salad, lettuce wrap or sandwich.