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Coronation Chicken Salad

By Executive Chef Ashfer Biju

      Curry Mayo

  • Heat oil to a smoking point and remove from fire
  • Slowly add curry powder to hot oil, making sure not to burn the spices, add chilli powder as well, mix using a whisk into a homogenous mixture
  • Bring the mixture to room temperature
  • Combine all the other ingredients to spice mixture, check seasoning and set aside

      Preparation:

  • Prepare a poaching liquor using light chicken stock, mirepoix & the herbs, check seasoning
  • Bring to a boil & place chicken breasts in the stock
  • Simmer for about 20 minutes in low heat
  • Cool in a blast chiller or cold water bath (for best results, store chicken in the stock)
  • Once cold, cut poached chicken breast into ½ inch cubes
  • Place chicken, celery, apple, cucumber, jalapeno, raising, scallions and chives in a mixing bowl, add a pinch of salt and lemon juice, grated zest over
  • Mix with curry mayo lightly and add frisée at the end
  • Arrange in a flat salad bowl, garnish with herbs, radish, green apple allumettes and ground pepper
  • Drizzle paprika oil and serve with toast points and lemon wedge

 

Ingredients:

  • Chicken Breast Cleaned - 2 Lb
  • Light Chicken Stock - 4 Liters
  • Mirepoix (Onion, Celery, Leeks, Garlic) - 200 Gms
  • Bay Leaves - 2 Ea
  • Thyme - 2 Sprigs
  • Peppercorns - 5 Gms
  • Salt To Taste
  • Celery Peeled And Sliced Thin - 120 Gms
  • Green Apple Cut In ½ Inch Cubes - 120 Gms
  • Cucumber Peeled And Sliced - 60 Gms
  • Golden Raisins Soaked In Warm Water & Drained - 60 Gms
  • Frisée Picked - 60 Gms
  • Jalapeno Cut In Brunoise - 15 Gms
  • Chives Chopped - 10 Gms
  • Scallions Chopped - 15 Gms
  • Kosher Salt To Taste
  • Lemon Juice - 15 Ml
  • Lemon Zest - 3 Gms
  • Cilantro Picked - 2 Sprigs
  • Parsley Chiffonade - 2 Sprigs
  • Chives Chopped - 10 Gms
  • French Radishes Sliced Thin - 6 Ea
  • Green Apple Cut As Allumettes - 1 Ea
  • Peppercorns - Freshly Ground, Garnish
  • Paprika Oil / Curry Oil - 1 Tsp
  • Country Bread Sliced - 2 Ea
  • Lemon Cut In Wedges - 2 Ea
  • Curry Yogurt Mayo See Sub-Recipe - 135 Gms

       Curry Mayo (Yield: 1000 Gms)

  • Canola Oil - 70 Gms
  • Madras Curry Powder - 30 Gms
  • Turmeric Powder - 10 Gms                            
  • Chilli Powder (Kashmiri Deghi Mirch) - 4 Gms
  • Mayonnaise - 500 Gms
  • Greek Yogurt - 300 Gms
  • Dijon Mustard - 10 Gms
  • Tabasco Sauce - 6 Gms
  • Worcestershire Sauce - 6 Gms
  • Ginger Juice - 10 Gms
  • Lemon Juice - 80 Gms
  • To Taste Salt