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traditional coronation chicken

Old Fashioned Coronation Chicken

This mouth-watering, famous retro dish was created for the 1952 coronation, by chef Rosemary Hume and florist Constance Spry who ran a domestic science school. It is made with cream, mayonnaise, chicken and a mild blend of spices, and often served cold over chilled rice or salad leaves. It also makes a great sandwich or jacket potato (baked potato) filling. Coronation chicken is said to have been inspired by Jubilee chicken, a previous dish which was created for the silver jubilee of George V in 1935. Coronation chicken combines traditional British ingredients with spices from the former British Empire.

Fresh spices were hard to get hold of in the 1950s so curry powder was usually used instead. In fact, curry powder, mayonnaise and chutney can be combined to make a coronation chicken sauce in a hurry, but we prefer to dry fry the spices before adding the other ingredients. This offers the best, freshest flavour instead of a harsh taste. The rice and chicken should be cooked first, since they need to cook and then cool down.

Although we like to top the rice with the chicken and then the sauce and finally some garnishes such as raisins and spring onion, you can alternatively chop the chicken then toss it with the sauce. That way, it makes a better sandwich or jacket potato filling. If you are really in a rush though, combine equal parts of mayonnaise and Greek yogurt with a spoonful of mango chutney and a little curry powder with shredded cooked chicken to make coronation chicken in a hurry. Although the following recipe takes a bit longer, it produces a superior and more authentic result. Continue reading

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More

Christine

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