Originally created and served for Queen Elizabeth II's coronation in 1953, this Coronation Chicken recipe bumps up the flavor several notches for a truly delicious meal that can be enjoyed as a salad or sandwich filling!
1/4cuptoasted sliced almonds(toast them in a dry skillet over medium-high heat until golden brown)
1/4cupchopped fresh cilantro
Place the chicken breasts in a small pot and cover with chicken broth (you can use water but we recommend chicken broth as it will infuse the chicken with more flavor). Bring it to a boil, reduce the heat, and simmer until the chicken for about 10-15 minutes or until completely cooked through. Drain the chicken and let it cool completely. Chop it into 1/2 inch pieces or smaller if you prefer.
While the chicken is cooking, prepare the creamy curry sauce: For optimal flavor, first briefly toast the curry powder in a dry skillet over medium-high heat until very fragrant. Be careful not to scorch it or it will become bitter.Place all the sauce ingredients in a large bowl, reserving the toasted almonds and cilantro until last, and stir to thoroughly combine.Once the chicken is cold, pour over the sauce and carefully fold until the chicken is even coated. Refrigerate for at least a couple of hours before serving. Serve sprinkled with toasted almonds and chopped cilantro (see NOTE). Serve on a bed of lettuce, on baked potatoes, with rice, or as a sandwich filling.
If you prefer you can combine the sliced almonds and the cilantro in the sauce instead of sprinkling them on top. We reserve the cilantro as optional (though we love the flavor in this salad) and prefer to sprinkle the almonds on top to maintain their crunch.