I adapted this recipe from The Food Network. This dish was served at Queen Elizabeth’s Coronation Luncheon in 1953. It is definitely worthy to serve a queen, and easy enough to make for your family.
Ingredients
Instructions
- Begin by poaching the chicken. Season the chicken on both sides with 2 teaspoons salt, then place in a single layer in a large pot. Add the garlic cloves and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then turn off heat and cover. Let sit for 10-15 minutes or until the chicken reaches an internal temperature of 165℉. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
- For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute.
- Add the curry powder and cook, stirring, until fragrant, about 30 seconds.
- Pour in the red wine, water, mango chutney, lemon juice, and remaining bay leaf and cook until slightly reduced, about 5 minutes.
- Remove from the heat and allow to cool. Remove bay leaf.
- Combine the mayonnaise and sour cream in a medium bowl. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
- To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce.
- Finish the salad by gently mixing in the cilantro or garnishing with cilantro if desired.
