Britain’s King Charles and Queen-Consort Camilla, Duchess of Cornwall will be crowned and announced King and Queen of the United Kingdom on Saturday (Image: Reuters)
Coronation Chicken is a chicken-based meal usually served cold. Chicken pieces are cooked in a creamy, lightly spiced sauce.
Ahead of the coronation of King Charles III on 6 May, Britain has taken hold of “coronation fever”. People are preparing for street parties and chefs are brainstorming buffet food options and coronation-inspired cakes to celebrate the historic event. In honor of their upcoming coronation, King Charles III and Queen Consort Camilla have introduced Coronation Quiche, which was personally chosen by the royals.
This isn’t the first time a special recipe has been created to mark a royal occasion. In 1953, the coronation of Queen Elizabeth II was celebrated with a dish called Poulet Rhine Elisabeth. The meal included chicken in a creamy curry sauce with Indian influences. Over time, this recipe came to be known as Coronation Chicken. Here’s everything you need to know about Coronation Chicken.
What is Coronation Chicken?
Coronation Chicken is a chicken-based meal usually served cold. Chicken pieces are cooked in a creamy, lightly spiced sauce. It is often used as a sandwich filling or added to salads. The dish was specially designed to be served at the coronation ceremony of Queen Elizabeth II in 1953 and is sometimes referred to as “Poulet Rhine Elisabeth” (Queen Elizabeth Chicken).
What are the ingredients in Coronation Chicken?
Coronation chicken consists primarily of cold cooked chicken, usually poached or roasted and removed from the bone. Other ingredients vary depending on the recipe. Raisins or dried apricots are typically added, and the sauce is usually cream or mayonnaise-based and flavored with curry powder (the initial recipe calls for homemade curry paste). Additional components of the sauce include onions, tomato puree, and fresh herbs, as well as red wine, sugar, and lemon juice.
The History Behind Coronation Chicken
The Coronation Chicken was invented in 1953 by Le Cordon Bleu London and served at the Coronation Luncheon. Le Cordon Bleu is a global network of culinary and hospitality schools, and its London location was established in 1933 by Rosemary Hume. In January 1953, Le Cordon Bleu London provided the catering for Queen Elizabeth II’s coronation luncheon, and it was during this occasion that Hume and Constance Spry, the florist responsible for arranging the meal, created the recipe for Coronation Chicken.
The luncheon took place in the Great Hall of Westminster School, and as cooking facilities were limited, the menu required dishes that could be prepared without a fully equipped kitchen. As a result, they settled on the cold chicken recipe now known as Coronation Chicken. Despite being a common sandwich filling today, Coronation Chicken was considered a luxurious dish at the time it was created.
Although the recipe was initially included in Constance Spry’s cookbook in 1956, it did not gain widespread popularity until the 1970s and 1980s.
Coronation Chicken is a dish that has a rich history and has become an iconic part of British cuisine. Made to celebrate an important occasion, it has since become a staple at parties and gatherings.
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