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sauteeing English
Coronation Chicken Rolls

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Recipe

These rolls are synonymous with British summer picnics and garden parties.

Yield: 8 sandwiches
Prep time: 15 Mins, Plus Cooling
Cooking time: 5 Mins

Ingredients

  • 1 tbsp vegetable oil
  • 1 shallot, finely chopped
  • 1 tsp curry powder (either mild or hot, according to taste)
  • 1 tbsp tomato paste
  • Dash of Worcestershire sauce
  • ½ cup (115g) mayonnaise
  • 6 canned apricot halves in juice
  • 2 cups diced cooked chicken
  • 8 small rolls, preferably oval, split and spread with softened butter or left plain
  • 2 tbsp chopped parsley

Directions

1. Heat the oil in a small frying pan over medium-low heat. Add the shallot and cook for about 2 minutes until softened but not browned. Add the curry powder and stir for 1 minute until fragrant. Stir in the tomato paste and Worcestershire sauce. Remove from heat and let cool.

2. Process the shallot mixture, mayonnaise, and drained apricot halves in a food processor until smooth and creamy. Transfer to a bowl and stir in the chicken. Cover and refrigerate until needed.

3. Spoon the chicken salad onto the rolls, and sprinkle with the chopped parsley.

Variation:

Egg Salad Rolls: Substitute 4 chopped, hard-boiled eggs for the chicken. If desired, add the grated zest of 1 lemon.

Notes

Prepare ahead: The chicken salad can be refrigerated up to 1 day in advance, then spooned on to the rolls an hour or two before serving.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

304kcal (15%)
71mg (7%)
3mg (5%)
35mcg RAE (1%)
197mg
20mg
13g
4g
1g
24g
31mg (10%)
318mg (13%)
3g (14%)
17g (26%)
2mg (12%)
 

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