Queen’s Platinum Jubilee Coronation Chicken

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To celebrate the Queen’s Platinum Jubilee we asked our good friend Adam Pantain, a friend of Adlington and chicken chef extraordinaire to share his recipe for Coronation Chicken using Adlington cooked chicken.

Coronation chicken was created in 1953 when renowned florist Constance Spry and cordon bleu chef Rosemary Hume catered for a banquet to celebrate the coronation of Elizabeth II.

Adam’s recipe…

PREP TIME 15 mins
COOK TIME 10 mins
TOTAL TIME 25 mins

4 large boneless, skinless chicken breasts
For the Sauce:
3/4 cup quality mayonnaise (see recipe for fresh)
1/2 cup creme fraiche
2 tablespoons mango chutney
1 tablespoon quality mild curry powder
1/2 tablespoon ground corriander
1/2 tablespoon garam masala
1/4 cup toasted sliced almonds (toast them in a dry pan over medium-high heat until golden brown)
1/4 cup sultanas
1/4 cup chopped fresh chives

Place the chicken breasts in a small pot and cover with water and Bring it to a boil, reduce the heat, and simmer until the chicken (about 10-15 minutes) is completely cooked through. Drain the chicken and let it cool completely. Shread into pieces or smaller if you prefer
While the chicken is cooking, prepare the creamy curry sauce:
For optimal flavor, first briefly toast the curry powder in a dry pan over medium-high heat until fragrant. Be careful not to scorch it or it will become bitter.
Place all the sauce ingredients in a bowl, apart from the toasted almonds and chives, and stir to thoroughly combine.
Once the chicken is cold, mix with the sauce and carefully fold until the chicken is even coated. Refrigerate for an hour before serving.
Serve sprinkled with toasted almonds and chopped chives.

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