Coronation Chicken Sandwich
On sourdough with watercress and mango chutney. We’re cutting corners with this one by using a pre-cooked BBQ chicken.
The Scrambled Musings Of Robort, the Robot Dog
Robort doesn’t always know what he’s talking about, but he sure does have a lot to say about food. If you’re not also a robot, dog, or robot dog, it’s best to just ignore what he says and skip to the recipe
An Ode to the British Crown and Implications for the Coronation Chicken Sandwich
The coronation chicken sandwich is a dish that was served at the coronation of Queen Elizabeth II in 1953. It was created by chef James Dawson, who was chef for the royal family for many years. The sandwich consisted of cold boiled chicken and mayonnaise on a bed of lettuce.
The corona chicken sandwich is an American fast food dish which is similar to the British coronation chicken sandwich. It consists of a breaded deep-fried or grilled boneless breast of processed meat, coated with bread crumbs, served on a soft hamburger bun with lettuce and tomato, and mayonnaise-based coleslaw as garnish.
A Brief History of The Coronation Chicken Sandwich
In 1887, the British Royal Family was on a visit to India. Queen Victoria’s chef invented the chicken sandwich as a light meal for their long journey. The British Empire loved it so much that they named it “Coronation Chicken” in honor of the coronation of King George VI and Queen Elizabeth II in 1937.
This is not just any ordinary chicken sandwich, though. It is a delicacy that has been made with care and love for more than 100 years!
The Best British Coronation Chicken Sandwiches in America
What is a British Coronation Chicken Sandwich? (keyword: british coronation chicken sandwich)
A British coronation chicken sandwich is a type of sandwich that was originally served at the coronation of Queen Elizabeth II in 1953. It is made with sliced cold, cooked chicken, mayonnaise and curry powder.
The recipe for the sandwich was created by chef H.R.H Prince Philip and it was served at the coronation banquet following Elizabeth’s accession to the throne on 6th February 1952, a year before her coronation ceremony in 1953.
- 1 tbsp olive oil
- 2 tbsp onion or 1 shallot finely chopped
- 1 bay leaf
- 2 tsp curry powder
- 1 tsp tomato paste
- 1/4 cup red wine
- 1/4 cup water
- 1 tbsp lemon juice
- ¼ tsp brown sugar
- 200 g mayonnaise
- 125 g sour cream or unsweetened whipped cream
- 1 bbq chicken shredded
- salt & pepper to taste
- 2 tsp dijon mustard
- 8 slices sour dough
- 8 tbsp mango chutney
- 2 bunch water cress
- heat olive oil in a small pan on medium heat
- Add the onions, curry powder and bay leaf and simmer for 2 minutes, stirring frequently
- Add the wine, tomato paste and water and bring to a simmer
- add the lemon juice, sugar salt and pepper and continue to simmer another 2 minutes, then remove from heat and allow to cool completely
- While the sauce cools combine the sour cream, mayo and mustard in a large mixing bowl
- Whisk the cooled sauce into the mayo bowl, then fold in the chicken til fully coated
- lay a bed of water cress on a slice of bread, followed by some chicken, spread another slice with chutney, top and serve with chips (crisps)