Coronation Chicken is a timeless classic. Originally “Poulet Reine Elizabeth”, it was created by Le Cordon Bleu London to commemorate Queen Elizabeth II’s coronation in 1953.
It’s served here at an afternoon tea featuring Prunus by Wedgwood, along with Petit Fours and Sugar Transfer Cookies.
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Coronation Chicken
- Yield: Serves 2 as a main or 4 for sandwiches. 1x
Ingredients
Scale
- 120 g or ½ c mayonnaise
- 60 g or ¼ c Greek yoghurt
- 7 ½ ml or 1 ½ tsp curry powder
- 7 g or 1 ½ tsp tomato paste
- 40 g or 2 tbsp mango chutney
- 25 g or 1/8 c raisins or dried cranberries
- 15 ml or 1 tbsp fresh lemon juice
- Salt and pepper to taste
- 340 g 12 oz chicken breasts, cooked, cooled and chopped (2–3 breasts)
- 6 g or 2 tbsp chives, chopped
Instructions
- In a medium bowl, combine the mayonnaise, yoghurt, curry powder, tomato paste, chutney, raisins and lemon juice. Season to taste with salt and pepper.
- Fold in the chopped chicken and chives. Stir in a bit more mayonnaise or yoghurt if you want a little thinner consistency.
Notes
- Use a rotisserie chicken if you’re pressed for time.
- Coronation Chicken tastes even better when the flavours get a chance to blend. Chill in the fridge for a few hours or overnight.
- Not just for sandwiches — Coronation Chicken is wonderful on a bed of greens, in a wrap or even as a topping for baked potatoes.
- Adapted from Mary Berry’s Coronation Chicken recipe.
