Coronation Chicken Sandwich recipe

Created by Rosemary Hume (of Constance Spry fame) in 1953, for Coronation buffets everywhere, this curried chicken concoction had its roots in a similarly high-born creation, Jubilee Chicken, prepared for the Silver Jubilee of George V in 1935. The Fortnum's version omits the original nuts, uses fresh coriander, plus plump raisins, mango chutney and a little spice to keep all that naughty sweetness in check.

Ingredients

MAKES 16

1 tablespoon of vegetable oil

1 1/2 tablespoons of mild curry powder

1 teaspoon of turmeric

3 cooked chicken breasts, skinned and finely diced

8-9 tablespoons of good-quality mayonnaise 

3 tablespoons of mango chutney

1 tablespoon of chopped golden raisins

2 tablespoons of chopped coriander

Salt and freshly ground black pepper

Butter, for spreading

8 slices of large white bread

Method

1. Gently heat the vegetable oil in a small pan, add the curry powder and. turmeric and cook over a very low heat for 1 minute, stirring constantly. Remove from the heat and cool slightly. 

2. Put the diced chicken into a bowl, add the spice mixture and rub it into the chicken. Add the mayonnaise, mango chutney and raisins and mix well. Fold in the chopped coriander and season to taste.

3. Lightly butter the bread and spread the Coronation chicken mixture over half the slices. Sandwich together with the remaining bread, cut the crusts off, then cut each sandwich into fingers.

Inspiration

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