For the Chicken
3 1/2 to 4 lbs. Bone-in Chicken Parts (all breasts or a combination of parts), or a Rotisserie Chicken
2 tbsp. Kosher Salt or 1 tbsp. fine sea or table salt
1 tsp. Black Peppercorns
2 Bay Leaves
1 Onion, unpeeled, halved
1 Cinnamon Stick
For the Salad
1/2 cup Mayonnaise, plus more as needed
1/2 cup Sour Cream, Crème Fraîche or Plain Greek Yogurt
3 tbsp. Mango Chutney (any large mango pieces chopped smaller), plus more to taste
1 tbsp. Curry Paste or Powder (such as Madras), plus more to taste
1/3 cup Diced Dried Apricots or Golden Raisins
3 tbsp. Fresh Lemon or Lime Juice, more to taste
1/2 cup Sliced Almonds, toasted
1/4 cup Chopped Cilantro, leaves and tender stems
1/4 cup Sliced Scallions
Fine Sea Salt, or Kosher or Table Salt and Freshly Ground Black Pepper, to taste
In a Dutch oven or large stock pot, combine the chicken pieces with a halved, unpeeled onion, a cinnamon stick, black peppercorns, kosher salt and bay leaves. Fill the pot with water to cover everything by about 1 inch.
Bring the pot to a simmer over medium heat and let simmer, uncovered, for about 45 minutes, until the chicken is cooked through. Let the chicken cool in the broth for about 30 minutes. Then use tongs to transfer the chicken to a cutting board to let it cool enough to handle.
While the chicken is cooling, you can prep and gather the rest of the ingredients. We have mayonnaise, sour cream, lemon juice, diced dried apricots, madras curry powder, mango chutney, sliced scallion, chopped cilantro, and toasted sliced almonds.
To toast the almonds, simply toast them in a dry nonstick pan over low heat until they develop a golden color.
Pull the skin off the cooled chicken and take the meat from the bones. Then shred or cut the chicken into bitesize pieces.
In a large bowl, whisk together the mayo, sour cream, lemon juice, mango chutney, curry powder and diced dried apricots.
Next, switch to a silicone spatula and fold in the shredded chicken.
Then fold in the sliced scallion and chopped cilantro.
Give it taste and adjust seasoning by adding more kosher salt, black pepper and more curry powder – to taste. You can also add more chutney or lemon juice, to taste. If it’s too dry, add more mayo.
Once you have the seasoning dialed in to your liking, fold in the toasted almond slices.
Serve on its own, with crackers or as a sandwich with your favorite bread.
To save your chicken stock, strain the broth through a fine mesh sieve into a container or containers, cover and refrigerate or freeze.
Omg! This chicken salad was delicious! I thought it sounded good, but, it was fantastic! I made mango chutney for the first time because I had mangoes that needed to be used!! And, that turned out great!! Thank you for this recipe!! It was the bomb!!
Hi Nikki, I am so happy you loved the Coronation Chicken Salad! And how amazing you made your own chutney – so cool! Thanks for writing in to share your success! xo, Kelly
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