Coronation chicken has been a British staple since it was first served at Queen Elizabeth’s coronation in 1953. I’m far from the first person to make it with Turkey but since I’ve never seen it in America, I thought it might be a good time to introduce it as an alternative to the usual recipe ideas for your Thanksgiving leftovers. This version uses a mixture of Victoria Amory’s supremely delicious mayonnaise and greek yoghurt. I love the mix of flavors with sweet, savory and a touch of heat from the curry; a nod to the waning British Colonies.
1 tablespoon curry powder
1 teaspoon Worcestershire sauce
1/2 cup Greek yogurt
1/2 cup Classic Lemon Mayonnaise
3 1/2 cups cooked turkey, diced
5 tablespoons good mango chutney
1/4 cup golden raisins
1/2 cup chopped cilantro
1/2 cup sliced almonds, toasted
Lettuce for serving (we used radicchio and frisée)
1. In a medium bowl mix curry, Worcestershire, yogurt and mayonnaise.
2. In a large bowl combine turkey with mayonnaise mixture. Add in chutney and toss until well coated.
3. Mix in raisins and cilantro and half of the almonds then chill for at least an hour (recipe can be made a day in advance).
4. Once chilled, spoon coronation turkey onto a bed of greens and top with the remaining almonds. It also works well in a sandwich.