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| Place of origin | United Kingdom |
|---|---|
| Created by | Constance Spry and Rosemary Hume |
| Main ingredients | Chicken meat,herbs andspices,cream ormayonnaise-based sauce |
Coronation chicken orPoulet Reine Elizabeth[1] is anEnglish dish of boneless chicken traditionally seasoned withparsley,thyme,bay leaf,cumin,turmeric,ginger andpeppercorns, mixed withcream ormayonnaise, and driedapricots (orsultanas).[2] Some modern variations also incorporatecinnamon. It is served cold and eaten as asalad with rice, peas andpimentos,[3] or used as a filling forsandwiches.[4] It was created byConstance Spry, an English food writer and flower arranger, andRosemary Hume, a chef, for thecoronation of Queen Elizabeth II in 1953.
Normally bright yellow, coronation chicken is traditionally flavoured withcurry powder and fresh or dried herbs and spices, but may also include additional ingredients such as flakedalmonds,raisins, andcrème fraîche.
The original dish differs from modern versions in that it calls for apricot puree rather than raisins. The chicken is first poached in diluted, seasoned white wine, before being coated in a mayonnaise-based cream of curry sauce and arranged atop a rice salad.[5]
Constance Spry, an English food writer and flower arranger, andRosemary Hume,[6] a chef, both principals of theCordon Bleu Cookery School in London, are credited with the invention of coronation chicken.[7][8] Preparing the food for the banquet of thecoronation of Queen Elizabeth II in 1953, Hume[9] is credited with the recipe of cold chicken, curry cream sauce and dressing that became known as coronation chicken.[10]
Coronation chicken is sometimes said, without evidence, to have been inspired byjubilee chicken, a dish supposedly prepared for the silver jubilee ofGeorge V in 1935, which mixed chicken withmayonnaise and curry.[11] Forthe Queen'sGolden Jubilee in 2002, another celebratory dish was devised, also calledJubilee chicken.[7]
According to Freya Perryman, communications officer from Le Cordon Bleu London, 'The recipe was created by Rosemary Hume and Constance Spry, with the main credit going to Hume, and we understand that students helped to fine-tune.'
