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Coronation Chicken


Coronation Chicken

Originally called Poulet Reine Elizabeth, the storied dish now known as coronation chicken dates back to January 1953, when it was first prepared for Queen Elizabeth II's Coronation luncheon.  Our recipe features our SIMON JOHNSON Mayonnaise and Tracklements Mango & Chilli chutney as the hero ingredients. 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. 
Course Finger Food
Cuisine British


  • 2 cups shredded chicken skin and bones removed
  • 2-3 tsp mild curry powder
  • 3 tbsp sultanas
  • 1 tbsp chopped chives plus extra to garnish
  • 3 tbsp Tracklements Mango Chilli Chutney
  • 3 tbsp SIMON JOHNSON Mayonnaise
  • Assortment of white bread, wholemeal bread or brioche buns to serve


  • In a large mixing bowl combine the shredded chicken, curry powder, sultanas and chives.
  • Add the mango chutney, along with the mayonnaise and mix, adjust mixture to taste if required.
  • Serve Coronation Chicken with brioche buns if using, alternatively you could make ribbon sandwiches or serve with cold potatoes and a leafy salad.
Keyword chicken, coronation chicken, finger food


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