|Coronation Chicken Salad|
|September 25, 2002|
When I was living in Cambridge, England I discovered two sandwich shops I'd dearly love to transport to Cambridge, Massachusetts. At Nadia's, situated across the street from St. John's College on St. John's Street, I usually ordered one of two favorite baguette sandwiches: brie and tomato, or cream cheese, thinly slivered ham, and spring onion. The other sandwicherie was Peppercorn's on Rose Crescent, and it was from here that I first had Coronation Chicken Salad. When I got back to the states I started getting a hankering for that perfect blend of curry and cold chicken so I searched around until I finally found a recipe in an issue of Victoria that was featuring tea sandwiches. The British way is to fold in sweet corn niblets, and that's definitely an option, but I prefer it without.
Amended from Victoria Magazine's recipe
2 small (about 1 lb.) skinless, boneless, chicken breasts
2 Tbs. light mayonnaise, or to taste
2 Tbs. mild Indian curry paste
Salt and freshly ground pepper to taste
Bake chicken breasts at 375 degrees for 12 - 17 minutes. Cut breasts into 4 - 8 pieces each. Roughly grind up chicken pieces in food processor until desired consistency. Fold all above ingredients into ground chicken.
Add juice of 1 lemon and zest of 1 lemon to chicken. Makes a wonderful flavor and acts as lubricant if less mayonnaise is desired. Rye bread is best for this sandwich. Sometimes I spread a little mustard on the bread and add some minced garlic from a jar, but I only do this on a sandwich by sandwich basis as Mathra doesn't like either added to his Coronation Chicken.