There are many recipes for Coronation Chicken, but I experimented and this one most closely approximates the salad I had while in Scotland.
3 c. cold diced cooked chicken (I use 2-3 bone-in chicken breasts, poached)
1 small yellow onion, diced finely
Light olive oil or butter
2-3 tsp. curry powder (not hot)
1/2 c. heavy whipping cream
1/2 c. mayonnaise
1 Tbsp. apricot preserves
Salt and pepper
Saute the onion in a little oil or butter until it is soft and clear (but not brown – a little salt can prevent the browning). Stir in curry powder to taste. Set aside to cool.
Whip cream with a hand mixer until it holds stiff peaks. Carefully fold in the mayonnaise, cooled onion mixture, and apricot preserves. Season to taste with salt and pepper, adding more curry powder if desired. Carefully fold in chicken. Refrigerate for at least one hour to let all the flavors blend.
I like to serve it on Kaiser rolls, but you can serve it on white toast, or by itself with lettuce as a lunch platter.
Makes 3-4 sandwiches, depending on the size of the bread.