Rule Your Lunch Table with Coronation Chicken

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.

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:

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