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Coronation Chicken 1953 Recipe

Mayonnaise based curry flavored cold chicken salad

Coronation chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London to celebrate the coronation of Queen Elizabeth II in 1953

Original recipe is published in 'The Constance Spry Cookery Book' by Constance Spry & Rosemary Hulme (1956).

Coronation chicken might have been inspired by 'Jubilee chicken' prepared for the silver jubilee of George V in 1935 which was a mixture of chicken, Mayonnaise and curry spices.

Ingredients

1. Chicken: 5 Pounds

2. Vegetable oil: 1 Tablespoon

3. Small Onion finely chopped: 1

4. Curry Powder: 1 Tablespoon

5. Tomato Puree: 1 Tablespoon

6. Red Wine: 7 Tablespoons (100 ml)

7. Bay leaf: 1

8. Juice of ½ Lemon

9. Finely chopped Apricots: 4 Halves

10. Mayonnaise: 1-1/3 Cup (300 ml)

11. Heavy whipping cream: ½ Cup

12. Salt and Pepper

13 Watercress to garnish

Method

1. Skin the chicken and cut into small pieces and grill it until cooked. Alternately, you can use 3 pounds of cooked and cubed (½") skinless boneless chicken ½" cubes of chicken breast
2. Heat oil in a small frying pan. Add onions. Sauté till translucent, about 3 minutes

3. Add curry powder, tomato puree, wine, bay leaf and lemon juice. Simmer, uncovered, for about 10 minutes until well reduced to about half. Strain and let it cool.

4. Puree the chopped apricot halves in a blender or food processor
5. Beat cooled sauce, mayonnaise, and apricot puree together.
6. Whip the cream to stiff peaks and fold into the mixture.
7. Season, adding a little extra lemon juice if necessary.
8. Fold in the chicken pieces, garnish with watercress and serve.