Sandwiches play a major role in my house and this is our new favorite filling. The recipe for Coronation Chicken was devised especially by the royal cooks for Queen Elizabeth II's coronation sixty years ago. I'm getting VERY excited for the upcoming Diamond Jubilee celebrations (to be held in June) and it's in honor of "Her Majesty!" that I am plying my family with British chicken salad. It's actually delicious.
I'm sure the royal cooks would understand that if you’re running short on time, use a rotisserie chicken from the supermarket.
2 oz butter
½ onion, finely chopped
1 teaspoon curry powder
4-5 dried apricots, chopped
1 tablespoon tomato paste
1 cup chicken stock
¼ cup sour cream
2 tablespoons mayonnaise
4 tablespoons Greek plain yogurt
1 – 1 1/2lb of cold roasted chicken, cut into chunks
Salt and black pepper
Boston lettuce leaves
2 thick slices of your favorite bread
Melt the butter in a sauté pan and add the onion.
Cook on a low heat for about 6-8 minutes until softened, be careful not to burn.
Add the apricots, tomato paste and stock and bring to the boil. Turn down to a simmer and cook for about 20 minutes until most of the liquid has evaporated.
Place the sauce in the fridge to cool. When it is thoroughly cooled add the mayonnaise, sour cream and yogurt, stir to combine. Season to taste.
Assemble the sandwich.