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Coronation Chicken Rolls

Updated February 23, 2016
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These rolls are synonymous with British summer picnics and garden parties.

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.

8 sandwiches

Preparation Time15 min

Preparation Time - Text15 mins, plus cooling

Cooking Time5 min

Cooking Time - Text5

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCocktail Party, game day

Recipe Coursehors d'oeuvre, main course

Dietary Considerationpeanut free, tree nut free

Equipmentfood processor

Five Ingredients or LessYes

Meallunch, snack

Taste and Texturecreamy, hot & spicy, savory, spiced, sweet

Type of Dishsandwich

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

Instructions

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.

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.

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.

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