Coronation Chicken

Whoa, I haven’t been here in a while. It’s been busy and the month slipped away from me.

I don’t have a proper recipe to post, but I wanted to write this down before I forgot it, so I figured I’d share it with you. I really wanted to make Coronation Chicken, one version of which is basically curried chicken salad. I had about half of a leftover roast chicken to use up, so I read a bunch of recipes and then mashed them together as follows:

Cut up cooked chicken into small chunks. You can shred it too, but I like having the chunky bits of chicken. Some of the pieces wind up shredded anyway, depending on where they came off the chicken. As you can see, this is not an exact science. You can use rotisserie chicken if you have it on hand, or poached or baked chicken. I had about 2 cups total.

The key to the spice part is to cook the spices. Traditional Coronation Chicken calls for curry powder, because it’s a British dish, not an Indian one. If you have curry powder in your spice rack, this is the time to pull it out. I don’t, so I put together individual spices and garam masala.

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