Coronation Chicken

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.

10 mins Prep Time 5 mins Cook Time
10 mins Prep Time
5 mins Cook Time
  • Mix the Mild Curry Powder with the mayonnaise, mango chutney, raisins or sultanas and spring onions. Stir in cooked chicken.

  • 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.

Cooking tip

Try replacing the mayonnaise with crème fraiche or Greek yoghurt and the mango chutney with apricot jam.