Is it odd to be posting a British recipe one week before the 4th of July? Maybe, but I stand by it. This is SO GOOD, you'll want to make it every week...maybe even ON the 4th of July.
We visited the UK last month and loved it so much that I asked my husband and son if they could find jobs there. I was ready to pack up and move. Sure, I'd miss Trader Joe's and HEB, but I'd happily fill that void with concerts at the Royal Albert Hall and possible sightings of Kate Middleton. Oh, and TEA.
{psst...here are links to the darling Union Jack toothpick flags and china pattern paper plates.}
Of course, while in London, afternoon tea was a must. I've had so many people ask me where we had "high tea." Nowhere. We had "afternoon tea." They're not the same thing. Oh How Civilized breaks down the difference.
Anyhoo...we had afternoon tea at the Pavilion at Kensington Palace. And, yes, it was just as fabulous as it sounds. Even while under construction. The menu didn't break down specifically what we were getting, just that tea included a "selection of afternoon tea sandwiches, freshly made orange-scented scones, served with luxury clotted cream & jam, and a selection of fine afternoon tea cakes."
Our favorite sandwich was one we pegged as "curried chicken salad" but didn't realize until afterward that it was actually what's known as Coronation Chicken.
Coronation Chicken was created for the Coronation luncheon for Queen Elizabeth II in 1953. Coronation Chicken Salad is still served today as a filling for tea sandwiches or on its own. Flavors of curry and spices are balanced with sweet golden raisins and a little sugar that makes this dish, well, fit for royalty.
Let's make Coronation Chicken Tea Sandwiches!
First things first, you'll want to make this hours or even a day ahead of enjoying it. So, it's a perfect make-ahead dish. This would be so sweet to make for a bridal shower.
OK...roast up some chicken breasts and let them cool.
Meanwhile, you'll do two things. You'll make the curry/mango chutney sauce and plump some golden raisins in sweetened water. Plumping the raisins will keep them soft in the salad. Don't freak out about adding raisins - they're essential.
You'll need mango chutney for the curry sauce.
The sauce comes together easily and doesn't look like much, but it packs a punch!
Once the chicken is cooled, shred it well. Especially if you're using the chicken salad for tea sandwiches. Cut the cooled chicken into 4 pieces crosswise, then shred using your stand mixer and the paddle attachment.
Toss well with the cooled curry mixture, drained raisins, mayo, and Greek yogurt. Let this chill for several hours or overnight.
To make the tea sandwiches, start with thin, crustless white bread. If you can't find crustless, make the sandwiches first, then cut the crusts off.
Start by spreading softened butter onto what will be the insides of the sandwich. This will help the tea sandwiches stay together when cut. Plus, it tastes fantastic. Y'all. Every sandwich I had in the UK was made with buttered bread. America, we're doing it wrong!!!
Slice the sandwiches lengthwise into three long tea sandwiches.
[If not making tea sandwiches, serve this over a bed of greens, in an avocado half, a brioche bun, or in pastry cups. It's so versatile!]
Make some tea and enjoy! Pinkies up!
Coronation Chicken Salad Tea Sandwiches
Inspired by the recipe created for the Coronation luncheon for Queen Elizabeth II in 1953, Coronation Chicken Salad is still served today as a filling for tea sandwiches (here) or on its own. Flavors of curry and spices are balanced with sweet golden raisins and a little sugar that makes this dish, well, fit for royalty.
YIELD: about 6 cups chicken salad
PREP TIME: 40 minutes
COOK TIME: 22-28 minutes
[NOTE: Coronation Chicken Salad is best made hours or a day in advance so that the flavors can marry and the mixture can chill thoroughly.]
2 pounds chicken breasts
extra-virgin olive oil
kosher salt
Freshly ground pepper
3/4 cup water, divided
1 1/4 teaspoons granulated sugar, divided
3 tablespoons golden raisins
1/4 cup minced shallot
2 tablespoons curry powder
4 tablespoons mango chutney
1 tablespoon tomato paste
juice of 1/2 lemon
1 dried bay leaf
1/2 cup mayonnaise
1/4 cup Greek yogurt (not fat-free)
softened salted butter
Thin-sliced, crustless white bread*
Preheat oven to 425. While oven is heating, pat chicken breasts dry, coat with olive oil and sprinkle both sides with salt and pepper. Place on a foil-lined cookie sheet and let sit at room temperature while the oven heats.
Roast chicken breasts for 22-28 minutes, until they reach 165° internal temperature. Set aside to cool.
Meanwhile, place 1/2 cup water and 1 teaspoon sugar in a small saucepan. Heat over medium, stirring until the sugar dissolves. Pour into a heatproof bowl, add raisins, and let sit for 20 minutes. Drain and set aside.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallots and cook, stirring frequently, until softened. Add the curry powder and stir constantly until fragrant. Quickly add 1/4 cup water. Stir in chutney, tomato paste, lemon juice, 1/4 teaspoon sugar, and bay leaf. Season with salt and pepper. Reduce heat to medium-low and cook until thickened, about 5 minutes. Remove bay leaf. Set aside to cool.
Slice cooled chicken crosswise into four pieces. Shred well, especially if using for tea sandwiches.
Place shredded chicken in a large bowl with the cooled curry mixture, raisins, mayonnaise, and Greek yogurt. Stir until chicken is completely coated. Chill for several hours or overnight.
To make tea sandwiches, spread softened butter onto two pieces of bread. (The butter will help keep the bread from tearing.) Spread 2 tablespoons chicken salad mixture on one slice. Top with the other, butter-side down. Use a serrated knife to slice lengthwise into three thin tea sandwiches.
*if using bread with the crust, make the sandwiches first, then remove the crust.
Coronation chicken salad can also be served on a bed of lettuce, in an avocado half, pastry shells, or any sandwich bread.
Cheerio! And cheers to the Queen's Jubilee!