Coronation chicken

Coronation chicken is a traditional British dish, originally created for the coronation of Queen Elizabeth II in 1953. It is a combination of cold, cooked chicken in a creamy curry sauce, often served as a sandwich filling or salad.

History

Coronation chicken was invented by Constance Spry and Rosemary Hume, both of whom were involved with the Cordon Bleu Cookery School in London, for the coronation banquet of Queen Elizabeth II. The dish was designed to be a representation of the fusion of Eastern and Western cultures, reflecting the British Empire's colonial history.

Ingredients and Preparation

The primary ingredients of Coronation chicken are cold, cooked chicken, mayonnaise, and curry powder. Additional ingredients can include herbs, raisins, and chopped vegetables. The chicken is typically poached and then allowed to cool before being combined with the other ingredients. The dish is usually served cold, often as a sandwich filling or as part of a salad.

Variations

There are many variations of Coronation chicken, with some recipes including additional ingredients such as mango chutney, almonds, or apricots. Some versions also use yogurt in place of mayonnaise for a lighter, tangier flavor.

Cultural Significance

Coronation chicken has become a staple of British cuisine and is often served at celebratory events such as jubilees and street parties. It is also a popular sandwich filling in the UK, particularly for pre-packaged sandwiches.

See Also

• British cuisine
• Queen Elizabeth II
• Cordon Bleu Cookery School