This dish was created to honour Her Majesty Queen Elizabeth’s coronation in 1953. Now, in the year of her son’s coronation, it is a dish which will have renewed appeal, perhaps to a generation or two who have never tried it. For my recipe, the slightly curried chicken mayonnaise is served in lettuce shells. A fitting canapé for those celebrations when Charles III is crowned in May.
For the sauce
Mild curry powder, to taste
For the salad
Romaine or Cos lettuce
Dried apricots, cut into quarters
Coriander, coarsely chopped
Leftover chicken (you may want to see my recipe for roast chicken)
For the sauce:
In a large bowl mix all the sauce ingredients until you have a smooth sauce. Taste and adjust the seasoning if required.
Transfer about a third of the sauce to a small serving dish, and keep the rest in the mixing bowl.
For the salad:
Remove and discard the outer leaves of the lettuce (as usually these are damaged and discoloured).
Next, remove a further 6 outer leaves – these will be used as shells to fill with the coronation chicken mixture. Wash and drain them and place them on a serving dish or board.
Finely chop the lettuce heart and add it to the bowl with the remaining sauce. Add the apricots and coriander, and toss well.
Fill the lettuce leaf ‘shells’ with the dressed salad.
Garnish with a little more chopped coriander, or a sprinkling of smoked paprika if you wish. Serve it with the leftover roast chicken.
Alternatively, you can shred the chicken and add this to the coronation dressing and add to the lettuce leaves to serve.