Coronation Chicken
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Loading... - Alexis White
- 20 Apr 2023
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Invented for the Coronation banquet of Elizabeth II, this recipe was originally called Poilet Reine Elizabeth, but quickly became known as Coronation Chicken.
Coronation chicken is a classic dish that has been a staple on buffet tables for decades. If you’re looking for an easy Coronation chicken recipe, look no further.
When was coronation chicken invented?
Coronation chicken was first concocted by Rosemary Hume (Head of the famous Cordon Bleu cookery school) and Constance Spry (a florist), who catered for Queen Elizabeth II’s coronation banquet in 1953. It was given the name Poulet Reine Elizabeth, but later became popularised as Coronation Chicken. Some believe it was based on an earlier recipe for Jubilee Chicken, for George V in 1935.
While there will undoubtedly be numerous new dishes created to celebrate the coronation of King Charles III, this classic will still be lapped up by many across his coronation bank holiday weekend, especially at The Coronation Big Lunch on Sunday 7 May.
What is coronation chicken?
Coronation chicken is pieces of chicken coated in a creamy curried mayonnaise. Sometimes other ingredients are added, usually chopped apricots, sultanas but also mango chutney, flaked almonds or chopped coriander. Our recipe includes all of these, as we think they add a special something, and make the perfect Coronation chicken.
Coronation chicken is fantastic for buffets as you can prepare it ahead. Make the recipe below up to a day ahead without the coriander or almonds, then garnishing just before serving.
Once you’ve made Coronation Chicken, eat within a day of preparation, and don't allow it to be sat at room temperature for longer than an hour before consuming.
Yields: 6 serving(s)
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cal/Serv: 292
Ingredients
6 skinless chicken breasts
2 tsp. mild curry powder
150 g (5oz) mayonnaise
125 g (4oz) crème fraîche
3 tbsp. mango chutney
1 tsp. Worcestershire sauce
2 celery sticks, finely chopped
75 g(3oz) dried ready-to-eat apricots, chopped
50 g (2oz) sultanas
50 g (2oz) flaked almonds
Large handful fresh coriander, chopped
