Constance Spry, an English food writer and flower arranger, along with Rosemary Hume, a chef from the Cordon Bleu Cookery School in London, are credited with the invention of this dish. It was served at the coronation of Queen Elizabeth II in 1953. The recipe calls for cold chicken with a curry cream dressing that would later become known as coronation chicken.
It does seem, however, the recipe was around before that. Known as jubilee chicken, it was prepared for the silver jubilee of King George V in 1935, and included chicken mixed with mayonnaise and curry.
I won't argue about who the creator was, because it makes a great summer meal either on the patio or at a picnic.
Serve with crusty bread and a glass of Ros© wine.
This is a lighter version than the original.
4 chicken breast cooked and cooled, cut into cubes
1 tbsp (15 ml) olive oil
1 medium onion finely chopped
2 tsp (10 ml) curry powder
2 tbsp (30 ml) tomato pur©e
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) chicken stock
1 bay leaf
1 tsp (5 ml) grated lemon rind
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) smooth apricot jam
1/2 cup (120 ml) golden sultanas
1/2 cup (120 ml) mayonnaise
º cup (60 ml) sour cream
1 tbsp (15 ml) fresh coriander chopped
º cup (60 ml) flaked almonds
Heat oil and saut© onions gently for 3-4 minutes.
Add the curry powder and saut© for another 1-2 minutes.
Add the tomato pur©e, wine, stock and bay leaf.
Bring to the boil, add lemon juice and rind and apricot jam.
Simmer uncovered for 10 minutes, or reduced by half. Strain and cool.
Fold the sour cream into the mayonnaise and add to the cooled sauce.
Pour the sauce over the cubed chicken and mix in the coriander and sultanas, season to taste with salt, pepper and Tabasco. Serve with a green salad and sprinkle with almonds.