This version of coronation chicken is a bit of a departure from the traditional dish. It’s all about the mayonnaise, which, unlike standard recipe coronation chicken, uses all yolks. This makes it richer and creamier than most, with a gorgeous deep yellow colour. I like to finish it with lots of fresh herbs—coriander and parsley are my favourites—to add extra vibrancy and freshness.
Take your time
This is a slow process, so be patient. You’ll want to poach the chicken for 20 minutes and chill it in ice water before shredding it and mixing with mayonnaise. The mayonnaise alone takes 20 minutes to make!
You’ll also need time to gently fold everything together, and time for all those layers of flavour to meld together.
Prep the chicken
You’ll need to take the chicken out of the fridge for about an hour before cooking so that it can come up to room temperature. While you’re waiting, you can prep it by cutting it into small pieces. To do this, use a sharp knife and cut up the chicken breasts(recipes for chicken breasts)into roughly 1 inch chunks; slice any drumsticks in half lengthwise before cutting them into eighths; and remove the thighs from their bones (if they aren’t already). Next season with salt and pepper if you’d like—we recommend a generous amount on both sides of each piece—and drizzle on some olive oil if desired.
The last step is optional: add lemon juice (about 1 tbsp) or white wine (about 1/4 cup) to give it a little extra flavor boost!
Poach the chicken
To poach the chicken, bring the water to a simmer in a saucepan. Add the chicken and simmer for 15 minutes. Remove the chicken from the pan and leave to cool. Discard poaching liquid or save it to make soup later!
Leave to cool
- Leave to cool.
- Once the chicken is cooked, leave it to cool so that you can handle it safely. I recommend leaving it for at least an hour or until the temperature has dropped to below 74°F/23°C.
- Cooling will also help preserve its colour and texture when reheating later.
Start the mayo
Start by whisking together the egg yolk, vinegar and mustard. Slowly add the oil in a thin stream until you have a thick mayonnaise. Season to taste, stir in 1 teaspoon of chopped tarragon leaves and ¼ tsp lemon juice (to keep it fresh).
Add capers, gherkins and cornichons – but only if you like them! A little bit of pepper adds some heat but it’s up to you if you want that too.
Finish the mayo
Now it’s time to stir in your dressing and finish the mayo. Add your chopped parsley, capers and gherkins (you can chop them together or separately). Sprinkle over the chives, spring onions and celery.
Now you are ready to make some recipe for coronation chicken !
Make the dressing
In a small bowl, mix together the mayo and the curry powder. Stir in the lemon juice and salt.
Add the gherkins to the mayo dressing and stir well until they are coated. Set aside until ready to use (this can be done up to 3 days in advance).
Fold everything together
Now, you’re ready to get down to the business of folding. As you know, the key to a successful fold is working with an equal balance of ingredients.
- Fold mayo into chicken
Fold chicken into mayo until evenly mixed (or vice versa). Make sure all the nooks and crannies of your breading are coated in mayonnaise goodness—this will ensure that your dish doesn’t dry out on you later.
To serve, place the chicken on a plate. Garnish with additional sliced tomatoes, cucumber and watercress if desired. Serve with your favourite side of vegetables, rice or potatoes (or both!) and a glass of wine.
Remember, this is a recipe that takes time and patience. The end result is well worth the effort, but you must allow yourself plenty of time to make it (I recommend giving yourself at least two to three hours). To save some time on the day you’re serving your coronation chicken salad, I would prep all the ingredients ahead so that only poaching and assembling need doing then. Just be sure not to add any fresh herbs until just before serving as they will lose their colour when in contact with acidic ingredients for too long.