Coronation chicken salad

Recipe from: 27 January 2011

Ingredients 36
Servings 1
Minutes 15 mins


Serving Change
  • For the chicken:
  • large free-range chicken, trimmed of all excess fat
  • salt and pepper
  • half a large, unskinned onion
  • 2
    bay leaves
  • 3
    whole cloves
  • 4
    cardamom pods, lightly crushed
  • 2
    cloves garlic, lightly crushed
  • a lemon
  • boiling water
  • For the salad:
  • 30
    new potatoes
  • 45
    vegetable oil
  • 10
    black mustard seeds
  • thumb-length stick of cinnamon
  • 2
    whole cardamom pods, lightly crushed
  • 1
    onion, peeled and very finely chopped or coarsely grated
  • large clove of garlic, peeled and finely chopped
  • 15
    grated fresh ginger
  • 2
    bay leaves
  • 2
    slices of lemon, skin on
  • 20
    tomato paste
  • 60
    white wine
  • 45
    apricot jam, or sweet, fruity chutney
  • 60
    chicken stock (from the pan you used to cook the chicken)
  • 5
    ground cumin
  • 5
    ground turmeric
  • 15
    medium curry powder
  • 250
    good home-made mayonnaise, or Hellman's mayonnaise
  • 125
    plain white full-fat yoghurt
  • 125
    sour cream
  • juice of a lemon
  • salt and milled black pepper
  • To serve:
  • fresh parsley or coriander [cilantro]
  • a dusting of paprika


15 mins
Preheat the oven to 180ºC. Put the chicken into a large, deep roasting pan, and season well with salt and pepper, inside and out. Push the onion, bay leaves, cloves, cardamom pods and garlic into the cavity of the chicken. Cut the lemon in half and squeeze it over the chicken. Place one of the squeezed-out lemon halves into the cavity. Pour boiling water into the bottom of the roasting pan to a depth of three centimetres. Cover tightly with tin foil, and place in the hot oven.

Bake at 180º C for an hour and ten minutes, or until the chicken is cooked right through. Remove from the oven and set aside, still covered.

In the meantime, place the new potatoes in a pot of salted cold water, bring to the boil and cook until just tender (about 20-25 minutes). Drain and set aside to cool.

Now make the dressing. Heat the oil in a frying pan and add the mustard seeds, cinnamon stick and cardamom pods. Fry, over a high heat, until the mustard seeds begin to pop and crackle. Now add the onion, garlic and ginger, turn down the heat a little and cook gently for two to three minutes, or until the onion is soft. Add the bay leaves, lemon slices, tomato paste, white wine, apricot jam (or chutney) and chicken stock. Allow the mixture to cook at a brisk bubble for five to seven minutes, or until it has reduced slightly. You should have a slightly thickened, shiny spice paste. Stir in the cumin, turmeric and curry powder and cook for another minute.

Remove from the heat, fish out the cinnamon stick and cardamom pods, and set aside to cool for 10 minutes.

Strip the chicken from the bones and discard any skin, sinew or fat. Cut or tear into strips. Slice the new potatoes in half, crossways.

Put the mayonnaise, yoghurt and sour cream into a large bowl and whisk well. Add the cooled spiced paste, a few tablespoons at a time, until the mixture tastes right for you. I like a quite strongly flavoured dressing, but you might prefer a milder mix. (Any remaining spice paste can be refrigerated for use in a future curry.)

Stir in the lemon juice, along with the chicken and the halved new potatoes. Season generously with salt and pepper. Toss gently and thoroughly to combine.

Tip into a pretty salad bowl, and chill for at least an hour (but not more than two). Scatter with freshly chopped parsley or coriander and dust with a little paprika.

Serves 8.

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa’s blog, click here.


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