Coronation Chicken from 1953

This is the original recipe invented for the coronation of Queen Elizabeth II in 1953 by Constance Spry. First published in 1967 in the book: The Constance Spry Cookery Book.

Yield: 700g


Chicken – 390g (3 chicken breasts)
Onion (finely chopped) – 1
Curry powder – 1/2 tsp
Tomato paste concentrate- 1/4 tsp
Red wine – 40ml
Water – 2tbsp
Bay leaf – 1
Lemon juice – 1tsp
Apricot conserve, jam or puree – 2tsp
Mayonnaise – 2tsp
Lightly whipped cream – 2tsp
Salt and pepper – to taste


Cook the chicken in the oven: wrapped in foil at 200 C for 30 minutes. Leave to cool while still wrapped in foil. Once cooled, chop into small 1cm pieces.

Fry the onion until transparent. Add in the curry powder and cook out. Add tomato paste, wine, water, bay leaf and lemon juice. Cook until the wine is reduced.

Take out the bay leaf, stir in the apricot, mayonnaise and whipped cream. Add the sauce to the chicken.

Serve on a bed of salad leaves with rice on the side.