Coronation chicken




Prep Time


Cook Time

This recipe was created as part of the banquet for the coronation of Queen Elizabeth II in 1953, and has been a firm favourite ever since.



For the coronation chicken

  • 1 tablespoon cooking oil
  • 1 shallot – finely diced
  • 2 teaspoons mild curry powder
  • 1 bay leaf
  • ¼ cup red wine
  • ¼ cup water
  • 2 teaspoons tomato paste
  • 1 tablespoon lemon juice
  • ¼ teaspoon brown sugar
  • Salt and ground black pepper, to taste
  • 200g mayonnaise
  • 125g crème fraiche
  • ½ cup finely chopped dried apricots
  • 600g cooked chicken – shredded or diced
  • 1 rib celery – sliced
  • Lettuce leaves, to serve
  • ¼ cup slivered almonds – toasted
  • Pea shoots, to garnish (optional)


For the coronation chicken

  • Heat the oil in a small pan over a low heat. Add the shallot, curry powder and bay leaf and cook gently for 2 minutes.
  • Add the red wine, water and tomato paste and bring to a gentle boil.
  • Stir in the lemon juice and sugar and season to taste with salt and pepper.
  • Simmer for 2 minutes until slightly reduced, then strain into a large bowl and leave to cool.
  • When cooled, stir in the mayonnaise, crème fraiche and dried apricots.
  • Add the chicken and celery and mix gently until well combined.
  • To serve, arrange lettuce on a serving platter, top with the chicken mixture and sprinkle with the almonds. Garnish with the pea shoots, if desired.