International Recipes

Coronation Chicken (Poulet Reine Elizabeth)

Coronation Chicken is good for a cold buffet or to serve in sandwiches, as shown. The original recipe was created for Queen Elizabeth's coronation in 1953.

Coronation Chicken

Yield: 8 to 10 servings


  • 8 half chicken breasts
  • 1 1/2 cups mayonnaise (not salad dressing)
  • 1 (7 1/2 ounce) jar apricot purée (baby food)
  • 1 small onion, finely chopped
  • 1 tablespoon curry powder
  • 1 heaping teaspoon tomato purée
  • 3/4 cup red wine
  • 1/2 cup water
  • 1 bay leaf
  • Little salt, pepper and sugar
  • 1 or 2 slices lemon
  • 1 squeeze lemon juice
  • 3 tablespoons whipping cream, lightly whipped*


  1. Cook chicken breasts in seasoned water until done.
  2. Drain, cool and cut meat into bite size pieces.
  3. Mix mayonnaise and apricot purée and set aside.
  4. Heat oil and sauté onion for 3 to 4 minutes.
  5. Add curry powder and cook 2 minutes more.
  6. Add tomato purée, wine, water and bay leaf. Bring to a boil and add salt, pepper, sugar, lemon and lemon juice. Simmer uncovered for 5 to 10 minutes.
  7. Strain and cool; then add slowly to the mayonnaise mixture.
  8. Add cream.
  9. Serve cold over the chicken pieces or use as a sandwich filling, as shown.


* Or you can substitute 3 tablespoons Greek yogurt, stirred.


Photo credit: (c) Can Stock Photo / bhofack2

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