Coronation Chicken. This is not traditional coronation chicken. It is a nice enough chicken salad but definitely not the original recipe created by Constance Spry for the Queen herself! Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads.

This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for. Classic Coronation Chicken is super easy to prepare and great for sandwiches, salads and jacket potatoes! The original recipe was credited to Rosemary Hume of Le Cordon Bleu cooking school, and combined Indian spice-inspiration with the few readily available ingredients in post-war London. You can have Coronation Chicken using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Coronation Chicken

Prepare 2 of cooked chicken legs.
It's 1-2 tablespoons of mayonnaise.
It's 1 teaspoon of curry powder.
Prepare pinch of garam marsala.
You need 1 teaspoon of mango chutney.
You need 1 tablespoon of sultanas.
It's dash of lime juice.

Like many enduring recipes, it's been toyed with a million different ways. It was invented by Constance Spry and Rosemary Hume from the Le Cordon Bleu School in London. This is one of my most requested recipe's. I always serve it at buffets (I wouldn't dare not) and it is always the first to go.

Coronation Chicken step by step

Cut chicken into 1 cm dice.
Mix mayonnaise, curry powder and garam marsala in a bowl, add lime juice..
Stir in sultanas, mango chutney and diced chicken..
Cover and place in fridge for at least 1 hour..
Serve, makes good starter, filling for jacket potatoes or sandwiches or as a salad..
For extra flavour, dry fry the spices, allow to cool before adding to mayonnaise..
You can substitute dried apricots (diced), raisins or halved grapes in place of sultanas..

This is an extremely simple version and anyone can make it. K.," said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant's signature sandwiches. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for. In any case, Coronation Chicken was a hit, and now it's fashionably retro and Jubilee-appropriate, so of course it's what's for lunch.