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The Regal Coronation Chicken

Coronation chicken is a cold chicken salad with a special curry sauce, the dish was first served at the banquet of the coronation of Queen Elizabeth II, it is now usually known as the "coronation chicken".

It was the florist named Constance Spry and the profesionnal chef Rosemary Hume who created this curry recipe; for the special historical coronation of Queen Elizabeth II in 1953. This recipe is a cold chicken curry which became known in England and elsewhere as the "coronation chicken". Coronation chicken was probably inspired from another influential Indian dinner dish, prepared to mark the Silver Jubilee of King George V in 1935. This dish, served for the first time at the coronation day, or June 2nd 1953 to the 8251 guests present to the banquet that followed the coronation, it was to become an instant success, permanently installing itself as a classic in the English curry recipe cookbook. This british chicken curry recipe can be served warm or cold; nowadays in the UK we often see this curry recipe celebrated daily as a fancy filling for sandwiches eaten for british lunches.

Ingredients (for six guests):

* Six chicken breasts, or a whole 3 lb. chicken;
* 1/2 cup liquid chicken stock,
* 2 tablespoons liquid honey;
* 3 teaspoons curry powder;
* 4 tablespoons mango chutney;
* 4 tablespoons of mayonnaise;
* 6 tablespoons sour cream;
* 2 tablespoons sliced almonds, toasted;
* 1/2 lb. green raisins.


1) Cook the chicken breasts in the chicken stock; the second the broth starts to boil then cover, reduce heat setting and simmer fifteen minutes (More time for a whole chicken...). Melt the honey in a pan, add the curry powder and the mango chutney. Cook over low heat for five more minutes then take off the stove and let everything cool down.

2) Cut the chicken into bite-sized chunks or strips

3) Mix the mayonnaise and sour cream together, then add to the previous preparation. Save a few whole raisins for garnishing and split the others in halves. Place the chicken breast chunks or strips in a dish and add the mixture and raisin halves. Decorate with the almonds and whole raisins.

Serve this coronation chicken curry with a green salad and crusty bread.