Coronation Chicken is a classic British dish originally created to celebrate the coronation of Queen Elizabeth II in 1953. It was invented by Rosemary Hume, who was the principal of the Le Cordon Bleu cookery school in London, and Constance Spry, a famous florist and cookery writer. The dish was designed to be a colourful and flavourful way to celebrate the occasion, and it has remained a popular dish in the UK ever since. Chicken would have been a luxury on most dining tables in 1953 and very expensive compared to the ones we sell today. Meat didn’t come off rationing until 1954 so you may have had to twist the butchers arm to get one for your coronation party.

The original recipe for Coronation Chicken included the following ingredients:

• 1 whole chicken (approximately 3-4 pounds)
• 2 onions, peeled and quartered
• 2 carrots, peeled and chopped into chunks
• 2 celery stalks, chopped into chunks
• 1 bay leaf
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 tablespoons mango chutney
• 1 tablespoon lemon juice
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• White wine (a splash)
• Fresh parsley or coriander chopped (optional)

Method

1. Place the chicken in a large pot and add enough water to cover the chicken. Add the onions, carrots, celery, and bay leaf to the pot.
2. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and let the chicken simmer for 1-2 hours, or until the chicken is fully cooked through. You can check the chicken by inserting a meat thermometer into the thickest part of the meat. The internal temperature should be at least 165°F (74°C) to ensure that the chicken is fully cooked.
3. Remove the chicken from the pot and let it cool slightly. Once it’s cool enough to handle, remove the skin and bones from the chicken and shred the meat into bite-sized pieces.
4. In a large mixing bowl, combine the mayonnaise, Greek yogurt, mango chutney, lemon juice, curry powder, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.
5. Add the shredded chicken to the bowl and mix well to coat the chicken with the sauce.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until chilled.
7. Serve the Coronation Chicken on its own as a salad or use it as a filling for sandwiches or wraps. Garnish with chopped parsley or coriander, if desired.

This is the traditional method for Coronation Chicken and poaching the whole chicken, including the breast and leg meat helps to infuse the chicken with more flavour and results in a more tender and juicy meat.

Alternatively, you can use chicken breasts if you prefer a leaner meat option. Season the chicken breasts with salt and black pepper, roast in an oven at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and no longer pink in the centre. Or grill for 6-8 minutes per side. Allow the chicken to cool before shredding.

Updating the Recipe for Modern Tastes

To update the Coronation Chicken recipe to meet modern tastes here are a few suggestions:

1. Experiment with different spice blends: While the original recipe used curry powder and cayenne pepper, consider using other spice blends or combinations for example, you could use garam masala or ras el hanout, which are commonly used in Indian and North African cuisines, respectively.
2. Use alternative sweeteners: Instead of mango chutney, which is traditionally sweetened with sugar, consider using a fruit chutney that’s sweetened with honey or agave nectar for a healthier option.
3. Add fresh herbs and vegetables: Consider adding diced bell peppers and/or chopped spring onions to the recipe.