Coronation Chicken

Recipe

Coronation chicken is a dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas). Some modern variations also incorporate cinnamon. It is served cold and eaten as a salad with rice, peas and pimentos,[3] or used as a filling for sandwiches. It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.

Ingredients

Serves [4-6]

6 tbsp mayonnaise;
2-3 tsp mild curry powder;
½ tsp ground cinnamon;
2 tbsp mango chutney;
1-3 tbsp sultanas;
500g shredded cooked chicken.

Method

Mix the mayonnaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
Add the shredded chicken and stir to coat in the sauce.
Stir in 2 tbsp water to loosen if needed, then season and serve as desired