It may seem obvious to some but many people have had their minds blown in the last few days as the inspiration behind a certain chicken dish and the historic event for which it was invented has resurfaced in the lead up to King Charles' coronation on Saturday, May 6.
Coronation chicken is a creamy meat and curry-like dish that, alongside chicken, has unique additions such as dried apricot (although now it is usually replaced by sultanas) flaked almonds and creme fraiche mixed in with a curry powder - made from scratch rather than a pre-made paste - that can be used in salads, rices and sandwiches.
It was the brainchild of florist and author Constance Spry and chef Rosemary Hume and became the signature dish of Queen Elizabeth II's coronation in 1953. It is described by Le Cordon Bleu London, which was tasked with creating the coronation menu all those years ago, as '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'.
