Coronation Chicken

The famous Coronation Chicken created for Queen Elizabeth II’s coronation banquet lunch, in 1953, was invented by Cordon Bleu chef Rosemary Hume  when she and Constance Spry, renowned florist were doing the catering for the banquet.  It was first published in 1956 and I believe it is still to be found in modern cookbooks . The original recipe was a cream curry sauce with poached chicken and wine.  It also had other ingredients that were difficult to find during rationing because of WWII.

However, all that history behind us, it is still one of the most popular sandwich fillings in England and I love it.  I think most people who have ever been to a buffet lunch have tasted it at sometime in their life.  So for my American readers and anyone else who wants to try it, here is the recipe that I like.  You can imagine there are many variations today.

INGREDIENTS

Cooked chicken, shredded   1 cup  (white or dark meat or both)

Mayonnaise 1/4 cup

Curry Powder,  add several healthy shakes (depending on the spiciness of your powder)

Salt & Pepper, to taste

METHOD

Toss all together then

add some or all of the following ingredients:

Coriander leaves, chopped (the salad above has no Coriander as some people cannot tolerate it)

Raisins

Red chilli, minced (optional obviously, depending on the Curry Powder)

Shallots, chopped (or spring onions)

Mango, diced

Almonds or cashews, sliced

Lemon juice, good squeeze

Serve this as a sandwich filling or a delicious salad on nice crisp lettuce.  It also makes a very funky wrap.

 

Now if you are wanting a vegetarian version, I can tell you it is fabulous with chickpeas instead of chicken but here I would add some cucumber and green pepper diced for a lift of freshness!

Hope you love it as much as the Brits and me.