The Perfect...

Coronation chicken

Coronation chicken dates back to the early 1950s, which coincided with, as you’d guess, Queen Elizabeth II’s coronation. The recipe can vary, but the fundamentals are pretty simple — cold cooked chicken, curry powder or other spices, mixed with either creme fraiche or mayonnaise.

It’s the perfect mix between heat and creaminess, with a good umami hit!

As simple as it is, if you overdo the spices, or overdo the creamy component, it can go downhill really fast. Take the time to mix the dry ingredients first, then slowly, bit by bit, add in your mayonnaise or creme fraiche, and make sure it’s combined really well. After that, it should all fall into place.

Coronation chicken is a staple on our Modern Botany Afternoon Tea menu at The River Lee. People just love it! Use good quality ingredients. High welfare, free-range chicken; a high-quality mayonnaise made with free-range eggs, or a local creme fraiche with a high fat content

— little switches like this make the world of difference.

We have our own special spice mix, but if you don’t have the time, pick up a good korma curry powder from an Asian market. We serve it on our fresh, soft white bread with the crusts taken off — crusts don’t work on this one!

We add in some extra turmeric and some chilli jam to the mix for that extra kick of flavour, which really works.

And use a soft, light bread, and make sure to lightly butter it before you place the filling on top, as this will make sure the sauce doesn’t cause the bread to go soggy.