Coronation Chicken
Coronation Chicken (kor-oh-NAY-shun CHIK-en)
Coronation Chicken
Cold poached chicken in a creamy, mildly curried sauce with apricots and almonds, created for Queen Elizabeth II's coronation in 1953.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: lettuce-lined platter
Garnishes: toasted almonds, coriander, lemon wedge
Accompaniments: crusty rolls, green salad
Instructions
-
1
Sauté onion in olive oil until soft. Add curry powder, cook 1 min until fragrant. Cool completely.
-
2
Mix mayonnaise, yoghurt, mango chutney, lemon juice, and the cooled curry onion.
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3
Fold in shredded chicken and chopped apricots. Season with salt and pepper.
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4
Chill for at least 1 hour to let flavours develop.
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5
Serve on a bed of lettuce or in sandwiches, scattered with toasted almonds and fresh herbs.
Did You Know?
Constance Spry and Rosemary Hume created coronation chicken specifically for the 1953 coronation lunch of Queen Elizabeth II, feeding 350 guests.
Chef's Notes
Equipment Tips
- saucepan
- mixing bowl
- sharp knife
Garnishing
toasted almonds, coriander, lemon wedge
Accompaniments
crusty rolls, green salad
The Story Behind Coronation Chicken
Coronation chicken was devised by Constance Spry and Rosemary Hume of the Cordon Bleu Cookery School for Queen Elizabeth II's coronation banquet in 1953. Its gentle curry flavour reflected the Commonwealth's diversity and it became a sandwich staple across England.
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