Coronation Chicken

This is meant to be the recipe for coronation chicken that is similar to the dish as served during the Queen’s Coronation lunch in 1953. It has became a famous dish for this reason and can also be delicious. I would serve this recipe on a bed of cos lettuce.

It is interesting that this dish is often cited as being invented by the flower arranger Constance Fry, when it was in fact concocted by her business partner and the and founder of the Le Cordon Bleu Cookery School, Rosemary Hume.

Over the years this dish has been copied and you often see a mixture of bottled mayonnaise mixed with curry paste dolloped on top of leftover chicken described as Coronation chicken, not quite how the original was meant to be. This is often served in pubs as a topping for baked potatoes.

Coronation Chicken Recipe

Serve 6

6 chicken breasts

1 tbsp olive oil

1 onion peeled and finely chopped

1 tbsp whole coriander seeds

1 tbsp whole cumin

2 tsp turmeric (ground)

20g fresh grated ginger root

4 dried bay leaves

20 peppercorns

A few thyme sprigs

A few parsley stems

180ml white wine

500ml chicken stock

salt and pepper

Dressing Ingredients 

200 ml homemade mayonnaise

100ml Greek yogurt

4 tbsp mango chutney

125g of ready to eat dried apricots, chopped finely

Juice from ½ lemon

Garnish 

4 tbsp chopped flat leaf parsley

50g toasted flaked almonds

Method

Into a frying pan place the whole coriander and whole cumin seeds, heat these in the frying pan until toasted but not burnt, the spices are done once you can smell the aroma of the spices. Grind these spices down in a coffee grinder.

Heat the olive oil in a large pan, add the onion and fry for 5 minutes. Add the ground spice, turmeric and ginger. Cook for another 2 minutes.

Add the wine and bring to the boil, continue cooking the wine until reduced by half. Add the chicken stock and bring to the boil.

Season the chicken breasts with salt and pepper and add to the pan with the bay leaves, peppercorns, thyme and parsley stalks.

Poach the chicken for 25 minutes. Cool the contents of the pan after cooking.

To make the dressing, add the mayonnaise, yogurt, mango chutney, lemon juice, apricots and 150ml of the chicken poaching liquid drained.

Chop the chicken into ½” dice and add to the dressing. Chill in the refrigerator for at least a couple of hours.

To serve the coronation chicken tip over a bed of lettuce leaves (romaine would be good) and just before serving sprinkle over the flaked almonds and parsley.

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