Coronation Chicken was probably inspired by Jubilee Chicken, prepared for the Silver Jubilee of George V in 1935. (It consisted of just cold chicken, mayonnaise, and curry.) For the Queen's Diamond Jubilee last year, a new recipe was concocted that featured the addition of ginger.
The Coronation Chicken recipe I’m providing here is relatively simple, but you can certainly find highly complex recipes for the advanced chef. Coronation Chicken is served cold, typically with a green salad and rice, or used as a sandwich filling.
Coronation Chicken (Serves 6)
- 6 chicken breast halves (skinless, boneless)
- 1/3 cup golden raisins
- 1 large mango (peeled, sliced, and cut into cubes. [Mango is optional, but delicious when included!])
- 2/3 cup low-fat mayonnaise
- 1 teaspoon lemon juice
- 2 teaspoons mild curry powder
- 1 tablespoon mango chutney (Can add even if fresh mango cubes not used)
- Salt and pepper to taste
- 3/4 cup cashew pieces or slivered almonds
- In a large pot, cook chicken in boiling water for about 20 minutes. Drain, cool, and cut into cubes. (Other methods of moist cooking are fine, such as using a Crock-Pot.)
- In a large bowl, stir together chicken cubes, raisins, and half the mango.
- In a medium bowl, mix together mayonnaise, lemon juice, curry powder, chutney, and salt and pepper. Now fold in chicken mixture and half the nuts.
- Transfer to a serving bowl, then garnish with the remaining mango and nuts.
(Don’t forget the rice and green salad!)