Coronation chicken with blueberries and almonds
This is my take on a classic Coronation chicken with blueberries for a burst of sweetness and the added crunch of celery and almonds. It's great for a special summer weekend lunch or a picnic. To save time, you could just use 100g good quality ready-made mayonnaise but, of course, it is better to make your own. Taken from the Channel 4 series, River Cottage to the Core. Photo: Simon Wheeler.
Prep 10mins Cook 20mins Servs 4
Start with the mayonnaise. Crush the garlic with a pinch of salt and combine in a bowl with the egg yolks, mustard, cider vinegar and some pepper.
Start whisking in the oils, a few drops at a time to start with, then in small dashes, whisking in each addition to amalgamate.
Stop when you have a glossy, wobbly mayonnaise. Check the seasoning and add more salt, pepper, mustard or vinegar if you like.
Measure 200-250g of the mayonnaise (refrigerate the rest for other uses) and combine thoroughly with the yoghurt, curry paste and chutney. Cut or tear the chicken into bite-sized pieces and fold through the dressing, with the blueberries and celery stalks.
Taste and add lemon juice if needed and season with salt and pepper as needed. Spread the salad out on a large serving platter and finish with celery leaves and a scattering of toasted almond flakes.
Serve a green salad and some good bread on the side, or with the classic rice salad accompaniment.
- 200ml plain wholemilk yoghurt
- ½ - 1 tablespoon medium hot curry paste, such as Madras or Korma, to taste
- 2 tablespoon mango (or other fruity) chutney
- About 400g cold roast chicken
- 150g blueberries
- 2-3 inner celery stalks, sliced
- A spritz of lemon juice, if needed
- Sea salt and freshly ground black pepper
For the mayonnaise:
- 1-2 small garlic clove
- 2 large free-range egg yolks
- 1-2 teaspoon English mustard
- 1 teaspoon cider vinegar
- 250ml sunflower oil
- 75ml extra virgin olive or rapeseed oil
- Celery leaves
- Toasted flaked almonds
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