Coronation chicken

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Coronation chicken

Best recipe review

Yet another great opportunity to use the Hostess Trolley


This recipe needs to be served correctly! 😊

The Judge
Servings:Serves 6 to 8
Calories per serving:556
Ready in:1 hour 25 minutes
Prep. time:15 minutes
Cook time:1 hour 10 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd November 2012

This recipe is the original one which was served to Queen Elizabeth II on her Coronation day. It was created especially for the occasion by Rosemary Hume and Constance Spry and I have converted the quantities into metric


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

For the cream of curry sauce


  1. Poach the chickens, with the carrot, bouquet, salt and peppercorns, in water and a little wine, enough barely to cover, for about 40 minutes or until tender.
  2. Allow to cool in the liquid.
  3. Joint the birds, remove the bone with care.

For the cream of curry sauce.

  1. Heat the oil, add onion, cook gently 3-4 minutes, add curry powder.
  2. Cook again 1-2 minutes.
  3. Add purée, wine, water, and bay leaf.
  4. Bring to boil, add salt, sugar to taste, pepper, and the lemon and lemon juice.
  5. Simmer with the pan uncovered 5-10 minutes.
  6. Strain and cool.
  7. Add by degrees to the mayonnaise with the apricot purée to taste.
  8. Adjust seasoning, adding a little more lemon juice if necessary.
  9. Finish with the whipped cream.
  10. Take a small amount of sauce (enough to coat the chicken) and mix with a little extra cream and seasoning.

To finish

  1. Mix the chicken and the sauce together, arrange on a dish, coat with the extra sauce.

Serving suggestions

For convenience in serving on the occasion mentioned, the chicken was arranged at one end of an oblong dish, and a rice salad was arranged at the other. The rice salad which accompanied the chicken was of carefully cooked rice, cooked peas. diced raw cucumber, and finely chopped mixed herbs, all mixed in a well-seasoned French dressing.

Recipe source

  • Taken from The Constance Spry Cookery Book by Constance Spry and Rosemary Hume, 1956


When I made this, I substituted the apricot purée with two handfuls of sultanas.

Although this was originally intended to be a very mild dish, you can make it as spicy as you like, by increasing the quantity of curry powder or by using a hotter spice mix instead.

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