Add the butter to a non-sticking saucepan, set on stove with medium heat and wait until the butter melts completely. Add in the finely chopped shallots, cover the pan and sweat the ingredients with salt and ground black pepper for 2 to 3 minutes.
Note: Sweating the shallots means cooking them in a covered pan over a medium heat without letting its ingredients colored. It helps in maintain the original taste of the salad.
Add the bay leaves, tomato paste and curry powder to the mixture in the saucepan cook for 2 to 3 more minutes or until lightly tender.
Pour in the white wine, apricot jam and chicken stock. Now, reduce the heat of the stove and let it simmer until thick and rich syrup consistency is formed. Remove the saucepan from heat and set aside to cool.
Until the mixture is cooling, whisk together the mayonnaise, cream, crème fraiche, lemon juice, and chopped coriander in a medium bowl. Season with salt and ground black pepper to taste.
Shift this mayonnaise-mixture to a large serving dish and add in the previously prepared saucepan’s butter mixture. Toss both mixtures to incorporate them thoroughly.
Note: Use a large spoon for this purpose so that you can mix both of the ingredients properly. Otherwise, you cannot attain the desired taste when the ingredients are not thoroughly mixed.
Place the slices of roasted chicken in the serving dish and toss until coat well. Cover the bowl with wrapping sheet and set aside to marinate for approximately 2 hours.
Note: It is better to make this mixture in advance and leave overnight so that the ingredients get enough time incorporate. The more the marinating period, the more delicious will be the salad.
Once the mixture has marinated, pick four medium salad bowls or plates and arrange the mixed leaves at their bottom.
Now, shred the fresh lettuce leave and place them at the top of the mixed leaves.
Spoon the coronation chicken right on the top of the herbs and sprinkle with chopped spring onions and almonds.
Your Coronation Chicken Salads are ready; serve cold and enjoy.
Note: You can dish this salad up with some pitta chips to give it more traditional finishing touch.