Coronation Chicken Salad | Saveur
This curry powder & mango chutney laced chicken salad has been wildly popular in Britain ever since Queen Elizabeth II's coronation lunch, in 1953
Ingredients
- 10 whole black peppercorns
- 2 ribs celery, roughly chopped
- 2 yellow onions (1 roughly chopped, 1 finely chopped)
- 1 (4-lb.) whole chicken
- 1 (3″) piece ginger, peeled (2″ thinly sliced, 1″ finely chopped)
- 1 leek, roughly chopped
- 1 head garlic, halved crosswise, plus 2 cloves, finely chopped
- 1 star anise
- <sup>1</sup>⁄<sub>2</sub> lemon, thinly sliced
- <sup>1</sup>⁄<sub>2</sub> orange, thinly sliced
- Kosher salt, to taste
- 3 tbsp. unsalted butter
- 1 tbsp. curry powder
- <sup>1</sup>⁄<sub>4</sub> cup flour
- <sup>1</sup>⁄<sub>4</sub> cup heavy cream
- 2 tbsp. currants
- 2 tbsp. finely chopped dried apricots
- 1 <sup>1</sup>⁄<sub>4</sub> cups mayonnaise
- <sup>1</sup>⁄<sub>2</sub> cup Greek-style yogurt
- <sup>1</sup>⁄<sub>4</sub> cup mango chutney
- 1 tbsp. fresh lemon juice
- Freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>2</sub> cup slivered toasted almonds
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