British
Coronation Chicken
Cold chicken in a creamy curried dressing with mango chutney, lemon, golden raisins, and toasted almonds.
6 servings · 25 minutes prep · 10 minutes cook
Ingredients
Curried dressing
- 1 tbsp neutral oil
- 1 tbsp curry powder
- 1 tsp tomato paste
- 3/4 cup mayonnaise
- 1/2 cup plain whole-milk Greek yogurt
- 1/3 cup mango chutney, finely chopped if chunky
- 2 tbsp fresh lemon juice
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Chicken and finish
- 4 cups cooked chicken, cut into bite-size pieces
- 1/3 cup golden raisins
- 1/3 cup sliced almonds, toasted
- 1/3 cup cilantro leaves, roughly chopped
Directions
Make the dressing
- Heat the oil in a small skillet over medium-low. Add the curry powder and cook until fragrant, about 45 seconds. Stir in the tomato paste for 30 seconds, then scrape into a mixing bowl and cool until no longer warm, 5 to 10 minutes.
- Whisk in the mayonnaise, yogurt, mango chutney, lemon juice, salt, and pepper.
Dress and rest
- Fold in the chicken and raisins until evenly coated. Cover and refrigerate for at least 30 minutes.
- Taste once chilled and adjust with salt or lemon. Fold in most of the almonds and cilantro, then scatter the remainder over the top. Serve as a salad, in sandwiches, or with crisp lettuce.
