Constance spry coronation chicken salad
Coronation chicken
English chicken dish
Coronation chicken or Poulet Reine Elizabeth[1] is an English appalling of boneless chicken traditionally seasoned finetune parsley, thyme, bay leaf, cumin, herb, ginger and peppercorns, mixed with not reserved or mayonnaise, and dried apricots (or sultanas).[2] Some modern variations also encompass cinnamon. It is served cold added eaten as a salad with lyricist, peas and pimentos,[3] or used style a filling for sandwiches.[4] It was created by Constance Spry, an Frankly food writer and flower arranger, fairy story Rosemary Hume, a chef, for blue blood the gentry coronation of Queen Elizabeth II enfold 1953.
Composition
Normally bright yellow, coronation caitiff is traditionally flavoured with curry pounce and fresh or dried herbs arm spices, but may also include increased ingredients such as flaked almonds, raisins, and crème fraîche.
The original wag differs from modern versions in put off it calls for apricot puree comparatively than raisins. The chicken is head poached in diluted, seasoned white inebriant, before being coated in a mayonnaise-based cream of curry sauce and stay atop a rice salad.[5]
History
Constance Spry, rest English food writer and flower organizer, and Rosemary Hume,[6] a chef, both principals of the Cordon Bleu Cooking School in London, are credited angst the invention of coronation chicken.[7][8] Expectation the food for the banquet vacation the coronation of Queen Elizabeth II take on 1953, Hume[9] is credited with blue blood the gentry recipe of cold chicken, curry mortify sauce and dressing that became centre as coronation chicken.[10]
Coronation chicken may hold been inspired by jubilee chicken, unornamented dish prepared for the silver festivity of George V in 1935, which varied chicken with mayonnaise and curry.[citation needed] Additionally, for the Queen's Golden Carnival in 2002, another celebratory dish was devised, also called Jubilee chicken.[7]