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Coronation chicken salad


  • Heat the butter in a heavy-bottomed pan and gently sauté the onion until almost tender.
  • Add the curry paste and briefly cook to toast the spices, continually stirring.
  • Then add the tomato puree with the red wine and lemon juice. Stir well, turn the heat down and simmer for 5 mins or so until reduced. Remove from the heat and set aside to cool.
  • When ready, process the mayonnaise, yoghurt, apricot jam and seasonings until smooth. Add the tomato mixture and stir until well combined. Taste for seasonings.
  • Then skin and shred the chicken, and toss with a decent amount of the dressing.
  • in another bowl, dress the watercress with olive oil and red wine vinegar to taste.
  • To serve, mound the watercress on individual plates and top with the chicken salad.
  • adapted from a recipe by Rosemary Hume & Muriel Downes for Queen Elizabeth's Coronation


  • a good knob of butter
  • ½ large onion, finely chopped
  • 2 tbsp mild curry paste
  • 2 tbsp tomato puree (or Italian tomato cooking sauce)
  • 100 ml red wine
  • juice of ½ lemon
  • 300 gm mayonnaise
  • 150 gm Greek yoghurt
  • 4 tbsp apricot jam
  • sea salt & freshly ground pepper
  • 1 freshly roasted chicken
  • watercress
  • olive oil
  • red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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