Coronation Chicken Salad | Saveur

Coronation Chicken Salad | Saveur

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This curry powder & mango chutney laced chicken salad has been wildly popular in Britain ever since Queen Elizabeth II's coronation lunch, in 1953

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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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