Coronation chicken

Coronation chicken

Coronation chicken is a combination of precooked cold chicken meat, herbs and spices, and a creamy mayonnaise-based sauce, generally used to fill sandwiches and rolls in the United Kingdom. Normally a bright yellow colour, coronation chicken is traditionally flavoured with curry powder or sauce, although today more sophisticated versions of the recipe are often made using fresh herbs and spices, and with new ingredients such as almonds, raisins, and crème fraîche. The original dish was created with simple curry powder as fresh curry spices were almost unobtainable in post-war Britain.


When made with finest fresh ingredients, Coronation Chicken often takes on a pink/brown colour from the combination of red wine, bay, and madras powder.

Florist Constance Spry and chef Rosemary Hume are credited with the invention of coronation chicken. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Spry proposed the recipe of cold chicken, curry cream sauce and dressing that would later become known as coronation chicken.

Coronation chicken was likely inspired by jubilee chicken, a dish prepared for the silver jubilee of George V in 1935, which mixed chicken with mayonnaise and curry. Additionally, for the Queen's Golden Jubilee in 2002, another celebratory dish was devised, also called "jubilee chicken".


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