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Monday, 2 May 2016

Coronation Chicken : Just right for a Celebration

Did you know that Coronation chicken was first created to celebrate the Queen's coronation in 1953, and has been a firm favourite ever since.

Details from Wikipedia state "Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, both principals of the Cordon Bleu Cookery School in London, are credited with the invention of coronation chicken. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Spry proposed the recipe of cold chicken, curry cream sauce and dressing that would later become known as coronation chicken.

Coronation chicken may have been inspired by jubilee chicken, a dish prepared for the silver jubilee of George V in 1935, which mixed chicken with mayonnaise and curry. Additionally, for the Queen's Golden Jubilee in 2002, another celebratory dish was devised, also called Jubilee chicken."

If you'd like to have your own special occasion featuring this dish these are the ingredients you will need ...

Serves Six
1 chicken stock cube
500 g (British) chicken breast fillet
1 tbsp olive oil
1 onion, finely chopped
1 tbsp mild curry powder
1 tbsp tomato purée
0.5 tbsp cider vinegar
2 tbsp apricot jam
Zest and juice of ½ a washed, unwaxed lemon
100 ml (lighter) mayonnaise
100 ml 2% fat natural yogurt
60 g flaked almonds
2 tbsp washed and chopped fresh flat-leaf parsley
Fresh watercress leaves, washed, to garnish

Optional - Crusty white bread, to serve

Here is how to make the dish ...

1. Bring a large pan of water to the boil. Add the stock cube and stir to dissolve. Reduce to a simmer and poach the chicken breasts for 5-10 minutes (depending on the size of the fillets) until cooked through and no pink colour remains. Remove with a slotted spoon and allow to cool before shredding. Discard the stock.
2. Meanwhile, heat the oil in a pan and cook the onion for about 10 minutes, until softened. Stir in the curry powder, tomato purée, cider vinegar and jam, and cook for a further 1-2 minutes. Remove from the heat and spoon into a large bowl.
3. Add the shredded chicken along with the lemon zest and juice, mayonnaise, yogurt, ⅔ of the flaked almonds and 1 tablespoon of the parsley and stir until well coated.
4. To serve, place on a serving platter and garnish with the watercress and remaining almonds and parsley.

Optional - Serve with some crusty white bread.

Original recipe idea here 

I wonder, may I offer you a glass of wine to go with this dish or would you prefer something else?

... we try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Jo said...

I did know where the name Coronation Chicken came from but I've never heard of Jubilee Chicken before.

Lisa said...

Never heard of Jubilee chicken, always good to learn new things.
Lisa x

Carla from The River said...

Thank you :-)

Sara - My Woodland Garden said...

What an interesting post! The recipe looks lovely.
Wishing you a beautiful and happy May!

Launna said...

I hadn't heard of coronation chicken... I like the idea if the almonds but I couldn't eat non fat yogurt... it tastes so gross to me xox ... Have a great week ♡♡

Red Rose Alley said...

This dish looks good, and chicken is my favorite type of meat. It has a bit of history behind the dish also.

Happy May days, Jan.


Lowcarb team member said...

Thanks everyone for your comments on Coronation Chicken ...

Jo - I wasn't aware of where and when Coronation Chicken originated,so I was most interested in the History. Jubilee chicken too does have a Royal connection ... I wonder if there may be chicken dishes for the Queens special 90th birthday this year? I think there may be quite a few street parties and celebrations around the UK.

Lisa - it is always good to learn new things and I nearly always learn new things from blogging both here and on the many sites I follow. Take your recent New York trip for instance - it was great to read your posts and see your photo's.

Carla - always a pleasure to share recipe ideas.

Sara - glad you liked this recipe share. Wishing you a Happy May too!

Launna - yes, this uses 2% fat yoghurt, which works well in this recipe suggestion. When eating plain yoghurt I prefer the higher fat content mixed with some low carb fruits such as rapsberries. You can read more about yoghurt choices here:

Sheri - I think it is nice to know a little history about many of our popular dishes. Pleased you enjoyed this post.

Thanks again to you all for leaving your thoughts and comments here

Enjoy this month of May ...

All the best Jan