Originally, Coronation Chicken, or Poulet Reine Elizabeth, was made for the coronation banquet of Elizabeth II in 1953, but it is said to have been partly inspired by a similar and earlier recipe known as Jubilee Chicken, made for the Silver Jubilee of George V in 1935, which mixed the chicken in mayonnaise and curry. Created by the founder of Le Cordon Bleu cookery school, Rosemary Hume – rather than her better-known business partner, celebrity florist Constance Spry, as is often claimed – Coronation Chicken was a deliberate and tactful compromise between the luxurious and the thrifty for a country still under the dreary yoke of postwar rationing. The original recipe was published in the newspapers ahead of the coronation so that the 'common' people might partake of what their new queen would be eating on her very special day.
Coronation Chicken Salad
Serves 6
4 boneless skinless chicken breasts
1 tbsp mild curry powder
2 tbsp sunflower oil
1 tsp Maldon salt
1 tsp fresh ground black pepper
1 cup red seedless grapes, halved
6 stalks celery, very finely chopped
1 container of onion, pea or clover sprouts
1/2 cup pecan, toasted
Dressing:
4 tbsp mayonnaise
1 cup Creme Fraiche
1/2 cup mango chutney
2 tbsp curry powder
Preheat the oven to 350°F. Rub the chicken with oil, curry powder, salt and pepper. Place on a baking tray and bake in the oven for 20 minutes until cooked through. Allow to rest for 10 minutes then pull into bite size pieces. Allow to cool completely before adding to your salad. Mix the ingredients for the dressing very well. Mix the cooled chicken, celery, grapes, and half the onion sprouts with the dressing, and chill until ready to plate. Serve the Coronation Chicken Salad on its own or over mixed salad greens and garnish with additional onion sprouts and pecans.
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