Make this 10-minute coronation chicken easy — or try a luxury recipe instead

Coronation chicken was invented by writer Constance Spry and cookery school founder Rosemary Hume, Le Cordon Bleu, while they were preparing the banquet for Queen Elizabeth II’s coronation in 1953. The recipe is actually very simple and can be prepared in less than 10 minutes. The original dish consisted of chicken and a curry mayonnaise dressing.

Easy Coronation Chicken recipe

BBC Good Food has shared an ‘easy’ Coronation Chicken recipe that takes just five minutes to make.

The classic coronation chicken can use leftover chicken and is often served with jacket potatoes or a salad, but it’s also a perfect sandwich filling.

Ingredients

• Six tablespoons of mayonnaise
• Two to three teaspoons mild curry powder to taste
• Half a teaspoon of ground cinnamon
• Two tablespoons mango chutney
• One to three tablespoons of sultanas or to taste
• 500 g shredded cooked chicken

method

• First mix the mayonnaise, curry powder, cinnamon, chutney and sultanas and season with black pepper.
• Add the chicken and mix with the sauce. Add 2 tablespoons of water if sauce is too thick, then season and serve with preferred side.

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Recipe for Luxury Coronation Chicken

Alternatively, food experts from The Petite Cook shared the Original Coronation Chicken luxury recipe, a British royal dish that can be prepared in just 10 minutes.

The luxurious Coronation Chicken is also “super easy to make and great on sandwiches, salads and jacket potatoes,” they commented.

Ingredients

• Boiled Chicken
• Dried apricots
• mayonnaise
• creme fraiche Cheese
• olive oil
• curry powder
• White Onion (or Shallot)
• red wine
• Bay leaf
• lemon juice
• A pinch of sugar
• salt and pepper

method

• Heat the olive oil in a pan over medium heat and add the onion, bay leaf and curry powder.
• Cook for two minutes and then add the tomato paste, red wine and water. Bring to a boil.
• Add lemon juice and some sugar and season with salt and pepper. Simmer for about two minutes and when done, remove from heat and let cool.
• Mix the sauce with mayonnaise, chopped apricots and crème fraîche and add the chicken breast pieces. Mix together and serve with a salad, rice or as a filling for jacket potatoes.

The petite cook shared serving suggestions, including “in a sandwich, over a bed of lettuce, with basmati rice, with grilled vegetables and topping a baked potato.”

They also recommended storing it in an airtight container and refrigerating for two days, but discouraged storing it in the freezer.

On a cooking and recipe forum, a woman with the username @lisadpurvis5xf96h3a suggested adding an extra tablespoon of mango chutney “to spice it up”.

She also added “a couple tablespoons of Greek yogurt and 1/8 – 1/4 teaspoon of chili powder. Absolutely just what it needed! Wow! This is now my favorite salad for BBQs and gatherings. People love it!”