Coronation Chicken

Coronation Chicken

Coronation Chicken

Prep Time
10 Minutes
Cook Time
5 Minutes
Ingredients
7
Servings
4
A classic British recipe mix with coriander seed, cumin and turmeric for delicious Coronation Chicken. Coronation Chicken was invented for the foreign guests who were to be entertained after Her Majesty the Queen's Coronation in June 1953. The food had to be prepared in advance, and Constance Spry proposed a recipe of cold chicken in a mild and creamy curry sauce to be served with a dressed salad of rice, peas and mixed herbs. The recipe won the approval of the Minister of Works and has since been known as Coronation Chicken.
Ingredients
  • 1½ tablespoons Mild Curry Powder

  • 175 gram (6 ounce) light mayonnaise

  • 1 tablespoons mango chutney

  • 25 gram (1 ounce) raisins or sultanas

  • 2 spring onions, sliced

  • 450 gram (1 pound) cooked chicken, diced

  • 1 tablespoons flaked almonds, toasted

Key Products
Mild Curry Powder

Product Information

£ 1.99/unit,85g
Cooking tip
  1. Try replacing the mayonnaise with crème fraîche or Greek yoghurt and the mango chutney with apricot jam.

Instructions

  • 1 Mix the Mild Curry Powder with the mayonnaise, mango chutney, raisins or sultanas and spring onions. Stir in cooked chicken.
  • 2 Serve garnished with toasted flaked almonds. Can be covered and refrigerated for up to 24 hours. Great served with rice, baked potatoes or as a delicious sandwich filling.
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