This summer’s Platinum Jubilee celebrations are set to be huge, with tens of millions of people across the country expected to join in the festivities.
To mark the occasion, there’ll be a special four-day Platinum Jubilee Bank Holiday weekend. Thousands of events will take place throughout the UK, including street parties in communities up and down the country.
One thing that’ll surely be on the menu at many of those street parties is coronation chicken, a longtime favourite originally created - as the name implies - to celebrate the Queen’s coronation back in 1953.
Here’s how you can make the perfect coronation chicken for your Platinum Jubilee street party - or whenever it takes your fancy.
What is coronation chicken and when was it first invented?
Coronation chicken is a dish consisting of cooked pieces of chicken, served cold in a creamy, curried mayonnaise. Additional ingredients such as sultanas and creme fraiche are sometimes added.
The dish was first invented in 1953 by food writer Constance Spry and chef Rosemary Hume. It was invented specifically for the banquet following the Queen’s coronation in 1953, hence the name.
How to make the perfect coronation chicken
According to BBC Good Food, you’ll need the following ingredients to create your coronation chicken:
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Six tablespoons of mayonnaise
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Two or three teaspoons of mild curry powder, to taste
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Half a teaspoon of ground cinnamon
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Two tablespoons of mango chutney
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One to three tablespoons of sultanas, or to taste
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500g of shredded cooked chicken
Start by mixing the mayo, curry powder, cinnamon and sultanas together, then season them with black pepper.
Then, add the shredded chicken and stir in the sauce until coated; if needed, add two tablespoons of water to loosen.
Once you’ve done that, simply season and serve your coronation chicken as you so wish.
Simple, straightforward and delicious, it’s sure to go down well at any Jubilee street party.
