Rule Your Lunch Table with Coronation Chicken

Step into royal tradition with this easy and delicious Coronation Chicken recipe.

A little history

Coronation chicken was created in 1953 for the coronation banquet of the late Queen Elizabeth II. Devised by renowned florist and food writer Constance Spry and chef Rosemary Hume, the dish was designed to be elegant, flavourful, and easy to prepare in advance for a crowd. Inspired by the spiced flavours of the Commonwealth, coronation chicken became an instant classic and has remained a British favourite ever since.

Queen Elizabeth II on her coronation day in 1953; the beginning of an extraordinary reign

A dish fit for Royalty; here's how to make It

Ingredients:

500g cooked chicken breast, shredded or chopped
100g mayonnaise
100g Greek yoghurt or crème fraîche
1 tbsp curry powder
1 tsp ground turmeric (optional for extra colour)
2 tbsp mango chutney
1 tbsp lemon juice
2 tbsp sultanas or raisins
Salt and black pepper to taste
Flaked almonds (optional, for crunch)

Instructions:

Mix the mayonnaise, yoghurt, curry powder, turmeric, mango chutney, and lemon juice in a large bowl until smooth.
Stir in the sultanas and season to taste with salt and pepper.
Add the cooked chicken and mix well to coat evenly.
Cover and chill for at least 30 minutes to allow the flavours to develop.
Serve garnished with flaked almonds, if using.