CURRIED CHICKEN SALAD WITH FRESH MANGO & TOASTED CASHEWS:
‘Coronation chicken’ was originally created to celebrate HM The Queen’s coronation in 1953. This recipe is my interpretation of the dish and what better recipe to use for a picnic in her Majesty’s 90th birthday year!
This is my interpretation of Coronation chicken, a dish that was created especially for Her Majesty The Queen’s Coronation celebrations in June 1953. When I make this, it always brings back fond memories of the many buffet lunches that I prepared aboard HMY Britannia (the Royal Yacht). It was a favourite to put on the menu when we had a large number of guests to feed, particularly when we were in a hot climate. My most memorable lunch was one when the Britannia was at anchor right next to Tower Bridge in London on a beautiful summer’s day. Wherever in the world we were, when we were on board the royal yacht it felt as if we had brought a tiny corner of Britain with us. It had a wonderful feel to it and it always looked very spectacular, with each last tiny piece of brass detail glistening, the paintwork totally immaculate, every corner of wooden deck scrubbed until it was pristine and a fantastically colourful array of flags and ensigns flapping in the breeze.
What you need:
FOR THE SAUCE:
– 45ml / 3 Tbsp curry powder
– 30ml / 2 Tbsp honey
– 45ml / 3 Tbsp white wine
– 60ml / 4 Tbsp mango chutney
– 225ml / 1 cup mayonnaise
– 100ml / ½ cup double cream *
– 4 cooked chicken breasts (approximately 650g / 1lb 7oz)
FOR THE MIXED GRAIN SALAD:
– 225g / 8oz mixed bulgur wheat and red and white quinoa (1½ cups)
– ½ sweet red pepper
– ½ orange pepper
– ½ yellow pepper
– 60g / 2oz sweet corn (½ cup)
– 60g / 2oz peas (½ cup)
– ½ courgette *
DRESSING:
– 30ml / 2 Tbsp red wine vinegar
– 90ml / 6 Tbsp olive oil
– 5ml / 1 tsp wholegrain mustard
– 5ml / 1 tsp honey
– 15ml / 1 Tbsp finely chopped parsley
– Salt and pepper to taste
FOR THE GARNISH:
– 55g / 2oz raw cashews (½ cup)
– 1 perfectly ripe mango
– 1 small avocado
– 10ml / 2 tsp fresh lemon juice
– A handful of cress or micro-greens
– A handful of edible flowers, such as nasturtiums
What you do:
- Make the sauce: Simmer the curry powder and honey together in a small heavy-based saucepan for a few minutes, watching it closely as it catches and burns very easily.
- Add the wine and chutney and cook for a further 3 minutes, then leave to cool.
- When completely cold, stir the curry mixture into the mayonnaise. Whip the cream and then fold it into the curried mayonnaise.
- Dice the chicken into 1cm (½ inch) cubes and mix it into the sauce. (If possible, leave the chicken overnight before serving.
- Make the mixed grain salad: Cook the grains according to the instructions. Drain and leave to cool.
- Dice the peppers, cook the peas and sweet corn and grate the courgette. Toss all the vegetables into mixed grains.
- Make the dressing by shaking all the ingredients together in a jar. Season to taste. Add the dressing to the mixed grain salad and mix well.
- Lightly toast the cashews. Dice the mango. Slice the avocado and sprinkle with lemon juice.
- Pile the chicken in the centre of a plate or dish and surround it with the mixed grain salad. Decorate with mango, avocado, cashews, cress and edible flowers.
Enjoy the picnic! If you’re craving more royal recipes, there are 100 more delicious dishes created by Robb, in her new cookbook: The Royal Touch: Simply Stunning Home Cooking From A Royal Chef. And if you’d like your very own copy, ACC Art Books is offering Urban Suburban Mommy’s readers a 35% discount, just use promo code: ROYAL to save on your order!
Carolyn Robb was Personal Chef to TRH Prince and Princess of Wales, Prince William and Prince Harry for ten years.