Coronation Chicken is one of the country's favourite fillings, from sandwiches to baked potatoes and even alongside a salad.
Made from a creamy curry sauce, the tasty chicken dish is often found on an afternoon tea spread. But many are left confused when asking where Coronation Chicken came from and the reason it got its name.
And it turns out that there is a historic reason behind it after the food was a signature dish during the late Queen's Coronation back in 1953. Originally called 'Poulet reine Elizabeth', the yummy grub created for the Queen's crowning eventually became known as Coronation Chicken.
Questions over the reason behind the name follow an announcement from Buckingham Palace stating that the official dish of King Charles' Coronation would be Coronation Quiche, reports the Daily Star.
The special dish will also include spinach and broad beans, with its "deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon", according to the Royal website.
The official release went on to say that the special recipe is perfect for "a Coronation big lunch".
Coronation Chicken was prepared by food writer Constance Spray and chef Rosemary Hume back in 1953, with Royal chef Mark Flanagan creating a new coronation recipe for this year's ceremony.
After finding out the reason behind the name, foodies on Twitter shared their surprise.
One wrote: "Had no idea Coronation Chicken was invented for Queen Elizabeth's coronation, you learn something new every day."
A second said: "Are you telling me that Coronation Chicken was made especially for her? Had no clue."
While a third commented: "I didn't realise Coronation Chicken was created for the late Queen Elizabeth's Coronation. Thought it was just called that."
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