Coronation Chicken is, essentially, a fancy English name for something my mom has made as long as I can remember: curried chicken salad. I only learned this year that it had an actual name, let alone a history. Apparently, it was invented by two women, a food writer named Constance Spry, and a chef named Rosemary Hume, both principals of the Cordon Bleu Cookery School in London, in preparation for the coronation of Queen Elizabeth in 1953. There are many variations on this theme, and this is just one interpretation of the dish, but Ian has requested that I make it more often after just one taste.
Coronation Chicken Sandwiches
- 1 lb chicken thighs (4-5 thighs)
- 2 bay leaves
- 1 tsp dried onion (or half a fresh onion, chopped)
- 1 tsp dried tarragon
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp curry powder
- 1/2 c mayonnaise
- 1/2 c Major Grey’s chutney
- salt and pepper to taste
- 8 slices sandwich bread
Place raw chicken thighs in a large pot with 1 tbsp salt and 1 tsp pepper, tarragon, onion and bay. Cover with water and boil until meat is cooked through. Remove from water (reserve for stock, if you like — you’re halfway there already) and allow to cool. Pick meat from bones (I toss the bones, skin and cartilage right back in the pot with the water) and combine with curry powder, mayonnaise, chutney and salt & pepper to taste. Sandwich between bread with lettuce.