← Back to Search Results
sauteeing English
Coronation Chicken Rolls

Photo by:
Comments: 0
 

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mom-a-licious Mom-a-Licious
by Domenica Catelli
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
spice Spice
by Ana Sortun
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
nigella-express Nigella Express
by Nigella Lawson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
a-new-way-to-cook A New Way to Cook
by Sally Schneider
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?