What Is Coronation Chicken and Where Did It Come From?

What Are the Typical Ingredients Used in Coronation Chicken?

Now you know the historical significance behind coronation chicken’s status as an iconic national dish across the pond…but what is it exactly? Per Le Cordon Bleu London, the dish calls for “chicken, boned and coated in curry cream sauce, with, one end of each dish, a well-seasoned dressed salad of rice, green peas and pimentos.” Setting the sides aside, it’s safe to say that the real royal luncheon magic was in the combination of tender, young roasting chickens and creamy curry, which featured “delicate nut-like flavors running through the sauce.” (There are no nuts, though. Go figure.)

But let’s get down to the nitty-gritty: The original coronation chicken recipe consists of said roasting chickens, carrots, bouquet garni, peppercorns, a splash of red wine, just enough water to cover the non-poultry ingredients and a cream of curry sauce dressing that’s made with curry powder, mayo, creme fraiche, lemon, apricot jam and tomato paste. (If you’re ready to start cooking, you can find the complete recipe at History Extra.)

Still, like most dishes that stand the test of time, coronation chicken has evolved over the years. In fact, one of the most significant evolutions in the dish's preparation is that it’s most often served cold or at room temperature today as a curried chicken salad. For example, Le Cordon Bleu London’s modern take on the classic is served sandwich-style on a brioche bun, and features lime juice instead of lemon, plus a simple snap pea garnish in place of the fussy sides.