As HRM Queen Elizabeth’s Jubilee is just around the corner on June 5th, I thought an easy version of this classic dish would be in order. Coronation Chicken is commonly served at luncheons at Buckingham Palace.
Ingredients
500g (1 1/4 lb) Roasted White Meat Chicken, diced
50g (2 oz) Mayonnaise
50g (2 oz) Crème Fraiche or Soured Cream
2 Tbsp minced Green Onion, green parts only.
3 Tbsp fresh Lemon Juice
75g (3 oz) Mango Chutney, or if you prefer to be more traditional, substitute Apricot jam.
1 tsp Curry Powder
1/2 tsp Salt
1 tsp Lemon Zest
Roast the chicken breasts and allow to cool. Remove skin and then strip chicken from the bone and dice into 1cm/1/2inch pieces.
Combine all other ingredients. Mix well and pour over chicken and mix thoroughly. Allow to cool in refrigerator and then allow to warm, just enough to take off the chill, prior to serving. Dressing the plate with a bit of watercress is traditional.
The Louisville Chef 
One additional tip. If you cut the chicken a bit smaller, then this makes wonderful spread for tea sandwiches.
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