CORONATION CHICKEN – FIT FOR A MONARCH
Coronation chicken was introduced at a luncheon during the coronation of Queen Elizabeth II in 1953. It is a dish of diced chicken with a creamy sauce and touch of curry powder that has endured in British cuisine for 70 years.
Although coronation chicken is now famous as a sandwich filling, in 1953 it would have been a luxury as post-World War II rationing was still in place in the UK, and it would be some time before chicken became an everyday ingredient.
Seventy years after its invention, it is still popular across the United Kingdom and can be found in sandwiches in the largest supermarkets to the smallest cafes. This dish carries a sentimentality that makes people think of picnics and street parties. It’s also easy to make and can be used in a salad, in elegant afternoon tea faire, as a hearty sandwich or as a filling in baked potatoes. (It’s especially delicious in a lettuce wrap – I used butter lettuce leaves.)
6 tablespoons Mayonnaise
3 teaspoons mild curry powder, or to taste
¼ teaspoon cinnamon
3 tablespoons Major Grey mango chutney
4 tablespoons golden raisins
1 lb. shredded cooked chicken
Mix the mayonnaise, curry powder, cinnamon, chutney, and golden raisins together and season with white pepper.
Add the shredded chicken and stir to coat in the sauce.
Stir in 2 tablespoons water to “loosen” if the mixture is too thick.
Can be made ahead of time as the mixture actually seems to improve as it sits.