Coronation roast chicken for HM

I dreamt this dish up an aeon ago, but my lazy sorry arse has only just got round to typing it up. I created it for a royal occasion for which we were having a dinner to celebrate and there’s nothing better no more British than Coronation Chicken.

The finished dish… just make sure you chop the coriander more finely

Coronation Chicken was the brainchild of Constance Spry, a food writer and Rosemary Hume, a chef from the  Cordon Bleu Cookery School in London. They conjured it up for a banquet to celebrate the Coronation of Queen Elizabeth in 1953.

Their recipe is for a cold dish – basically chicken, curry and mayonnaise… Mine marries it with the traditional roast and minuses the mayonnaise. The creaminess comes with the sauce.

Music to prepare this dish to: ‘Killer Queen’ by Queen


  • I medium chicken
  • 2oz Sultanas
  • One huge glug white wine
  • 3oz salted butter
  • 3 heaped teaspoons mild curry powder
  • Dijon mustard
  • Salt and pepper
  • Zest and juice of one lime
  • Toasted flaked almonds
  • A few stems of coriander, chopped


  1. Heat oven to 180 degrees.
  2. Bring wine to the boil, remove from the heat  and throw in the sultanas. Let them steep in the wine for a good 10 mins until the wine is cool.
  3. Cream the curry powder and butter until evenly mixed.
  4. Pinch the skin of the chicken until it is loosened and spread the butter between the skin and the breast meat (see pic below). If there’s any left-over butter (there really shouldn’t be), add it into the cavity of the chicken.
  5. Smother the chicken in Dijon mustard and season with salt and pepper.
  6. Baste every 30 minutes and cook for around 1hr 35mins (the size of your chook will determine how long it needs cooking for).
  7. Once cooked, remove the chicken and let it rest for 15 mins.
  8. While it’s resting, use the chicken juices and the wine from the sultanas to create a gravy. Thicken with flour if necessary but ensure you cook it out. To add extra richness you can add a dash of double cream. A little of this sauce goes a long long way.
  9. Carve the chicken with scissors; two legs, two wings and ensure you cut each breast in two .
  10. Arrange in a dish and scatter over the wine-soaked sultanas, almond flakes and lime zest.
  11. Squeeze the lime juice over the chicken and finish off with the finely chopped coriander.
  12. Serve with the gravy.

This goes lovely with an old world Falerio to enhance the buttery goodness of the chicken.

This is how you get the butter between the breast and the skin. Gurning mugshot is optional (this is the Christmas turkey getting the same treatment)

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