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Coronation Chicken

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Coronation chicken is a combination of precooked cold chicken meat, herbs and spices, and a creamy mayonnaise-based sauce which can be eaten as a salad or used to fill sandwiches. Normally bright yellow, coronation chicken is usually flavoured with curry powder or paste, although more sophisticated versions of the recipe are made using fresh herbs and spices and additional ingredients such as almonds, raisins, and crème fraîche. The original dish used curry powder, as fresh curry spices were almost unobtainable in post-war Britain.

Florist Constance Spry and chef Rosemary Hume are credited with the invention of coronation chicken. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Spry proposed the recipe of cold chicken, curry cream sauce and dressing that would later become known as coronation chicken.

It is not quite such a voguish dish today, and is most often encountered as a filling for shop-bought sandwiches.

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