Coronation chicken
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Coronation chicken or Poulet Reine Elizabeth<ref>Template:Cite web</ref> is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas).<ref>Template:Cite web</ref> Some modern variations also incorporate cinnamon. It is served cold and eaten as a salad with rice, peas and pimentos,<ref>Template:Cite web</ref> or used as a filling for sandwiches.<ref name="times">Template:Cite news</ref> It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.
Composition
Normally bright yellow, coronation chicken is traditionally flavoured with curry powder and fresh or dried herbs and spices, but may also include additional ingredients such as flaked almonds, raisins, and crème fraîche.
The original dish differs from modern versions in that it calls for apricot puree rather than raisins. The chicken is first poached in diluted, seasoned white wine, before being coated in a mayonnaise-based cream of curry sauce and arranged atop a rice salad.<ref>Template:Cite news</ref>
History
Constance Spry, an English food writer and flower arranger, and Rosemary Hume,<ref name="cordonbleu.edu/coronation-chicken">Template:Cite web</ref> a chef, both principals of the Cordon Bleu Cookery School in London, are credited with the invention of coronation chicken.<ref name="jub">Template:Cite web</ref><ref name="telegraph">Template:Cite news</ref> Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Hume<ref name="bbc/coronation-chicken-story">Template:Cite news</ref> is credited with the recipe of cold chicken, curry cream sauce and dressing that became known as coronation chicken.<ref name="buckp">Template:Cite web</ref>
Coronation chicken is sometimes said, without evidence, to have been inspired by jubilee chicken, a dish supposedly prepared for the silver jubilee of George V in 1935, which mixed chicken with mayonnaise and curry.<ref>Template:Cite web</ref> For the Queen's Golden Jubilee in 2002, another celebratory dish was devised, also called Jubilee chicken.<ref name="jub" />
See also
References
External links
- Recipe for the original Coronation Chicken by Andrea Soranidis (Author and Food Blogger)
- Prize-winning recipe from Telegraph's 2002 contest
- History of Coronation Chicken by James McIntosh
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