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Coronation Chicken

Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, are credited with the invention of coronation chicken.

Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Spry proposed the recipe of cold chicken, curry cream sauce and dressing that would later become known as coronation chicken.

Coronation Chicken may have been inspired by Jubilee Chicken, a dish prepared for the silver jubilee of George V in 1935, which mixed chicken with mayonnaise and curry.

INGREDIENTS

Shredded chicken, from a pre-cooked chicken

3 tbsp mayonnaise

2 tbsp crème fraiche, or plain yogurt

1-2 tsp medium curry powder – adjust to taste

1 tsp ground cinnamon

 Zest of 1 lime

Juice of 1 lime

  ½ tsp salt

Ground black pepper

1 tbsp mango chutney

Golden sultanas – as many as you like

METHOD

Mix everything except the chicken in a bowl. Adjust to taste and adjust quantities for more people.

Mix the combined ingredients with the chicken.

Serve – with baked potatoes, pasta, quinoa, rice or salad.

You can leave this chilled in the fridge until you are ready for it.