Today, a flotilla of one thousand boats is travelling down the River Thames in honour of Queen Elizabeth II’s Diamond Jubilee. Included in this flotilla is the Queen, Duke of Edinburgh and various other members of the Royal Family aboard the Royal Barge.
Following on from yesterday’s Victoria Sandwich, today, as part two of a four-part series dedicated to royal inspired recipes, I made Coronation Chicken accompanied by a rice salad.
A Little History
Coronation Chicken was invented by florist Constance Spry and chef Rosemary Hume who when preparing for the coronation banquet. The recipe may have been inspired by Jubilee Chicken; a chicken, mayonnaise and curry dish created in 1935 for the Silver Jubilee of King George V.
An additional Jubilee Chicken recipe was invented in 2002 for Queen Elizabeth II’s Golden Jubilee. This recipe differed from Coronation Chicken and the previous Jubilee Chicken recipe consisting of cold chicken pieces in a creme fraiche, mayonnaise sauce flavoured with lime and ginger.
Having never made or even tried coronation chicken before, I decided on a quick and easy “Quick Coronation Chicken” recipe which can be found here.
- 500 grams diced chicken
- 100 grams mayonnaise
- 75 grams mango chutney
- 1 tea-spoon curry powder
- 1 dessert spoon lime zest
- 4 table spoons lime juice
I chose to make a rice salad to accompany the coronation chicken, the recipe for this can be found here.
First of all the chicken needs cooking, to do this I fried the diced chicken in a sauce pan.
Whilst the chicken was cooling the mayonnaise, mango chutney were added to a bowl and mixed together.
Separately, the lime needed juicing and zesting. For this I got to use my glass juicer for the second time, the first being the second attempt at Regency Rout Cakes.
After mixing the lime with the mayonnaise and mango chutney along with curry powder, it was time to add the chicken and thoroughly stir.
Once thoroughly mixed, the coronation chicken was ready to dish up and refrigerate, before making a start on the Rice Salad.
The Rice Salad took slightly longer to make, boiling rice, diced carrot and peas in a saucepan then adding to a salad of pepper, spring onion, celery and fresh chopped mint, parsley and coriander.
Here is the finished product:-
The Coronation Chicken and Rice Salad accompanied yesterday’s Victoria Sandwich as part of a Jubilee Dinner Party with (most importantly) wine and the family, watching the Thames Pageant on BBC One, pity about the rain.
Tomorrow I shall be making Drop Scones, from a recipe belonging to Her Majesty Queen Elizabeth II herself.