This salad is loosely based on Constance Fry's Coronation Chicken Salad which she invented for Queen Elizabeth's Coronation luncheon in 1953. The creamy curry dressing has a delightful flavour, and of course my version is made with our Papa's Curry Mix. This recipe serves 4 to 6. (Six small starter salads or a more substantial salad for 4)
You need:
500grams chicken fillet cut into bite size pieces
1/2 cube chicken stock
2 bay leaves
1 small carrot cut into chunks
Sprig of thyme and parsley
Here's How
Place chicken in a saucepan with bay leaves, carrot, thyme and parsley. Add just enough water to cover the chicken and half a cube of chicken stock. Poach until chicken is cooked. Drain and set aside. (Remove the flavouring ingredients, thyme,carrot, parsley, etc.)
The Dressing
2 Tablespoons Olive Oil
1 Teaspoon Brown Sugar
3 Teaspoons Papa's Curry Mix (Mild)
1 Small Onion (finely chopped)
1/2 Tin Yellow Cling Peaches (Pureed)
(If you don't have a blender, then use 80ml Purity Baby Food - Pureed Peaches)
1/2 (125ml) Cup Miracle Whip Mayonnaise
80ml Fresh Cream (Whipped)
Here's How
Saute the onion in Olive oil until soft. Add curry mix, pureed peaches and brown sugar and mix well. Simmer gently for about 30 seconds. Remove from heat and allow to cool. Place mayonnaise in a seperate bowl, add the cooled mixture to mayonnaise and mix well. Fold in the whipped cream. Add the dressing to cooked chicken and mix. The chicken mixture can be served on a bed of mixed salad leaves, and/or savoury rice. Ideal for starters. (Get creative and add finely sliced red pepper, cherry tomatoes etc. to your salad leaves).
