TASTE
Coronation chicken
Ah, coronation chicken - the mainstay of many a dodgy 1970s buffet, all dry fowl caked in mayonnaise and curry paste with a token scattering of sultanas, its overwhelming feature an alarming yellowness. In its original form it has only the merest hint of curry, being instead - in the words of its co-creator, Constance Spry - “distinguished mainly by a delicate and nut-like flavour in the sauce”.
Coronation chicken, originally named Poulet Reine Elizabeth, was devised by society cook Rosemary Hume, who was one of many chefs employed to work on events celebrating the coronation of Elizabeth II, and Constance Spry, who was her friend and business partner, as well as a celebrity florist
