MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coronation Chicken Salad
 Categories: Poultry, Vegetables, Sauces, Fruits, Nuts
      Yield: 6 servings

MMMMM--------------------------CHICKEN-------------------------------
  3 1/2 lb Bone-in chicken parts;
           - up to 4 lb
      1 tb Fine sea or table salt; more
           - to taste
      1 ts Black peppercorns
      1    Bay leaf
      1    Onion
      1    Cinnamon stick

MMMMM---------------------------SALAD--------------------------------
    1/2 c  Mayonnaise; more as needed
    1/2 c  Plain Greek yogurt, sour
           - cream or creme fraiche
      3 tb Mango chutney; more to
           - taste
      1 tb Madras curry paste or
           - powder; more to taste
    1/3 c  Diced dried apricots or
           - golden raisins
      3 tb Fresh lemon or lime juice;
           - more to taste
    1/2 c  Sliced almonds; toasted
    1/4 c  Cilantro; chopped, leaves and
           - tender stems
           Fine sea or table salt &
           - fresh ground black pepper

  PREPARE THE CHICKEN: In a large saucepan or soup pot,
  combine the chicken, salt, peppercorns, bay leaf, onion
  and cinnamon stick. Add enough water to cover everything
  by 1", and bring to a simmer over medium-low heat. Let
  simmer until the chicken is cooked through, about 45
  minutes to 1 hour. Let chicken cool in the broth.

  Transfer cooled chicken to a cutting board, reserving
  the broth for another use. Pull the meat off the bones,
  discarding skin, and shred or dice the meat into
  bite-size pieces.

  ASSEMBLE THE SALAD: In a large bowl, whisk together the
  mayonnaise, yogurt, chutney, curry paste or powder,
  dried apricots or raisins, and lemon or lime juice,
  mixing well. Fold in the chicken, almonds, cilantro or
  scallion, and a little more mayonnaise if the mixture
  seems dry.

  Taste and add more curry paste or powder. (You may end
  up doubling the amount; the flavors of curry pastes and
  powders vary widely.) Add more chutney, lemon or lime
  juice, salt and pepper as needed. For the best flavor,
  let the mixture rest for at least 30 minutes before
  serving. It will keep for up to 3 days in the fridge.

  Recipe by Melissa Clark

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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