Old Fashioned Coronation Chicken

This mouth-watering, famous retro dish was created for the 1952 coronation, by chef Rosemary Hume and florist Constance Spry who ran a domestic science school. It is made with cream, mayonnaise, chicken and a mild blend of spices, and often served cold over chilled rice or salad leaves. It also makes a great sandwich or jacket potato (baked potato) filling. Coronation chicken is said to have been inspired by Jubilee chicken, a previous dish which was created for the silver jubilee of George V in 1935. Coronation chicken combines traditional British ingredients with spices from the former British Empire.

Fresh spices were hard to get hold of in the 1950s so curry powder was usually used instead. In fact, curry powder, mayonnaise and chutney can be combined to make a coronation chicken sauce in a hurry, but we prefer to dry fry the spices before adding the other ingredients. This offers the best, freshest flavour instead of a harsh taste. The rice and chicken should be cooked first, since they need to cook and then cool down.

Although we like to top the rice with the chicken and then the sauce and finally some garnishes such as raisins and spring onion, you can alternatively chop the chicken then toss it with the sauce. That way, it makes a better sandwich or jacket potato filling. If you are really in a rush though, combine equal parts of mayonnaise and Greek yogurt with a spoonful of mango chutney and a little curry powder with shredded cooked chicken to make coronation chicken in a hurry. Although the following recipe takes a bit longer, it produces a superior and more authentic result.

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Traditional Coronation Chicken Recipe

Summary: Aromatic ground spices blend with onion, tomato, mayonnaise, cream, lemon, and more, to make this delicious sauce for cold chicken. Serve it over cooked rice or lettuce.

Author: Christine Szalay-Kudra

Cuisine: English

Recipe type: Main Course

Serves: 4

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Ingredients

For the Coronation Sauce

• 6 teaspoons coriander seeds
• 4 teaspoons cumin seeds
• 6 dried red chillies
• 1 teaspoon black peppercorns
• 3 teaspoons mustard seeds
• 3 teaspoons fenugreek seeds
• 1 chopped yellow onion
• 2 teaspoons olive oil
• 3 tablespoons water
• 1 teaspoon tomato paste
• 1 bay leaf
• 4 tablespoons red wine
• 2 teaspoons apricot jam
• 1 slice of lemon
• 1 teaspoon lemon juice
• Salt and black pepper, to taste
• 1 cup (250ml) mayonnaise
• 2 tablespoons lightly whipped cream

To Serve

• 1⅓ cups (200g) cold cooked rice
• 2 sliced cold cooked chicken breasts

For Garnish (Optional)

• 1 diagonally sliced spring onion (green onion)
• 1 tablespoon fresh coriander (cilantro) leaves
• 2 tablespoons candied orange zest
• 2 tablespoons raisins

Instructions

1. Grind and dry fry the coriander, cumin, chillies, peppercorns, mustard seeds, and fenugreek seeds.
2. Do not let them burn.
3. Keep them moving using a wooden spoon or silicon spatula.
4. Sweat the onion and spices in the oil.
5. Add the water, tomato paste, bay leaf, red wine, apricot jam, slice of lemon, lemon juice, and salt and black pepper.
6. Simmer this sauce for 8 minutes.
7. Let the mixture cool then sieve it.
8. Stir it with the mayonnaise and cream.
9. Spread the rice over a large platter or divide it between 4 serving plates.
10. Now top with the chicken.
11. Top with the sauce.
12. Now you can add spring onion, coriander leaves, candied orange and/or raisins if liked.

Notes

To 'sweat' the onion, you need to stir it in oil until well-coated, then put a lid on the pan and leave for 5 minutes, before stirring and cooking for another 5 minutes in a covered pan. Repeat this 5-minute cycle until the onions are soft but not browned.

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Coronation chicken can be served in layers, like this, as a main dish, salad course or potluck dish. Alternatively omit the rice, stir the chicken with the sauce, and present it between slices of fresh bread or in a baked potato. Creamy sauces are always good with chicken, and this one offers an exotic flavour which really complements it. Poach or bake your own chicken breasts or else grab some juicy rotisserie chicken and use that. This recipe makes 8 appetiser sized servings, 4 main course sized servings, or else a good amount for a potluck dinner.