Place of origin
|Creator(s)||Constance Spry and Rosemary Hume|
|Chicken meat, herbs and spices, mayonnaise-based sauce|
|Cookbook:Coronation chicken Coronation chicken|
Normally bright yellow, coronation chicken is usually flavoured with curry powder or paste, although more sophisticated versions of the recipe are made using fresh herbs and spices and additional ingredients such as flaked almonds, raisins, and crème fraîche. The original dish used curry powder, as fresh curry spices were almost unobtainable in post-war Britain.
Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, both principals of the Cordon Bleu Cookery School in London, 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 may have been 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.
- The Sunday Times (1 July 2007). "Coronation Chicken". Times Online (London). Retrieved 1 October 2007.
- "Recipe for Jubilee Chicken". royal.gov.uk. Archived from the original on 5 February 2008. Retrieved 28 November 2010.
- The Daily Telegraph (1 June 2002). "Readers' recipes: Coronation chicken 2002". telegraph.co.uk (London). Retrieved 1 October 2007.
- Buckingham Palace. "50 Facts About The Queen's Coronation". royal.gov.uk. Archived from the original on 13 May 2008. Retrieved 28 November 2010.
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|Wikimedia Commons has media related to Coronation Chicken.|
- Blog post on the origins and whether it has links to the Coronation Sussex breed of chicken
- Prize-winning recipe from Telegraph's 2002 contest
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