Coronation Chicken

I've been thinking of Coronation chicken for a while now but finally got around to making it. I'm a chicken salad lover and while the world looks to England right now it seemed fitting. But really what finally enticed me to make it was my birthday. For my birthday I got a bag of fresh, homemade, croissants. And nothing goes better with croissants than chicken salad. Except possibly chocolate or mashed potatoes. Don't believe me? Check back later this week for pain au chocolate and bourekas.

4 Tbsp. butter
1 small yellow onion, chopped
1 1/2 tsp. madras curry powder
2 tsp tomato paste
6 large chicken breasts
salt& pepper to taste
3 green onions
8 finely chopped apricots
3 Tbsp. Heavy Cream
1/2 c. mayo
1/4 c. sliced almonds

8 large croissants
Lettuce or greens to serve

Pre heat the oven to 350*F. 

Heat 2 Tbsp of the butter in a skillet. Season the chicken breasts with salt and pepper and sear on both sides until golden. Place on a baking sheet and move to the oven. Bake until cooked through, about 15 minutes. 

Meanwhile add the remaining butter to the skillet, without cleaning to incorporate the fond. Add the onion and saute until tender. Add the curry and cook for 1 minutes and then add the tomato paste. Cook for 1 minute more and then add the heavy cream and the apricots. Simmer for about 30 seconds and remove from the heat. 

Combine the cooled onion and curry mixture, mayo, green onions, and almonds. Chill until ready to add the chicken. 

When the chicken is cooked through and cooled enough to handle shred or chop to your desired size. Chill and then combine with the mayo curry mixture. 

Serve in a croissant or on a bed of lettuce or greens. 


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