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Coronation chicken delia smith recipe
Nancy Wilson

Delia Smith Coronation Chicken Recipe

5 from 6 votes
Cooked chicken in a light mayonnaise and yoghurt dressing with Madras curry, mango chutney, raisins, dried apricots and toasted almonds, heaped on baby leaves. Based on the Curried Chicken Salad on Delia Online.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling 30 minutes
Total Time 53 minutes
Servings: 6
Course: Main Course, Salad
Cuisine: British
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 450 g cooked chicken skin and bones removed and meat cut into bite-sized pieces
  • 2 tsp Madras curry powder level (the same as 1 UK dessertspoon)
  • 65 ml mayonnaise
  • 40 ml natural yoghurt
  • 1 tbsp mango chutney any mango pieces finely chopped
  • 40 g raisins
  • 40 g ready-to-eat dried apricots quartered
  • 40 g whole blanched almonds toasted and roughly chopped
  • 3 spring onions sliced thinly including the green parts
  • salt and freshly ground black pepper
To serve
  • 75 g baby leaf salad
  • small handful of fresh coriander leaves to garnish

Equipment

  • Baking sheet
  • Kitchen timer
  • Large mixing bowl
  • Small mixing bowl
  • Chopping board and knife
  • Measuring spoons
  • Wide serving dish

Method
 

  1. Heat oven. Heat the oven to 180°C (160°C fan, gas mark 4).
  2. Toast almonds. Spread the almonds on a baking sheet and toast for 8 minutes, using a timer. Cool for a couple of minutes, then chop roughly.
  3. Prepare chicken. Cut the chicken into bite-sized pieces and put it in a large mixing bowl.
  4. Make dressing. In a small bowl, mix the mayonnaise, yoghurt, curry powder and chutney. Pour it over the chicken.
  5. Add extras. Add the raisins, apricots, about three-quarters of the spring onions and about two-thirds of the almonds. Mix well, then taste and season.
  6. Chill. Cover and chill for at least 30 minutes.
  7. Serve. Spread the baby leaves in a serving dish and spoon the chicken over, heaping it up. Scatter the saved spring onions, almonds and the coriander leaves on top.

Notes

  • Fan oven: gas mark 4 is 180°C, which is 160°C in a fan oven. Toast the almonds for exactly 8 minutes and check the colour, as ovens vary.Curry: the source ingredient list says powder but its method says paste. If you use paste, start with 1 tsp, taste and add more.
  •  Chilling: the source says chill until needed. The 30 minutes is my suggestion. Taste again before serving.
  • Portion: 450 g of chicken gives about 75 g per serving. Scaling table: serves 3 uses half the amounts, serves 12 uses double.
  • Storage: keep covered in the fridge for up to 2 days (general guidance, not from the source). Do not freeze.
  • Source: adapted from Curried Chicken Salad on Delia Online (The Delia Collection: Chicken, serves 6). Not affiliated with Delia Smith or Delia Online.