Conservative History Journal

Yesterday Tory Historian attended a reception where there were British and American guests. One of the plates of canapes had little tartlets with what the waiter cheerfully explained was coronation chicken. American guest drew back, alarmed by the yellow colouring.

Tory Historian explained equally cheerfully that it was merely cold chicken in mayonnaise, adding as an afterthought, with curry powder. It is, in fact a matter of some wonder to TH why this dish so redolent of the fifties should have survived into the age of far greater choice in spices and Indian food.

There was then a discussion among the British guests as to the origin of the dish, one person opining that it was created for the coronation of either Victoria or Edward VII with ingredients from every member of what was then the Empire.

Tory Historian remained doubtful, having been convinced some time ago that it was created for the coronation of Elizabeth II. It seems that TH was right. The dish was, indeed, created for the Queen's coronation banquet by Constance Spry (not exactly a florist as Wiki has it by a woman who changed the whole concept of flower arranging and formal cooking in this country) and the chef Rosemary Huyme.

It does, indeed, consist of cold chicken, mayonnaise and curry powder or paste with various additions, like raisins and almonds that were, possibly, seen as exotic in post-war Britain. Of course, one can have a rather grand recipe as supplied by Sophie Grigson.