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Coronation Chicken Tea Sandwiches

Coronation Chicken Tea Sandwiches


The recipe for Coronation Chicken was created by Constance Spry for the coronation of Queen Elizabeth II in 1953 and became an instant classic.  The original dish was served as a cold salad but today is more often served as a filling for sandwiches and rolls.  This is a simplified version of the original recipe, which is quite elaborate.  This version is very easy to make and very delicious!

Coronation Chicken is best made the day before to allow the flavors to develop and can be kept covered in the refrigerator  for 2-3 days. This is the perfect choice to add a little Royal flair and panache to your afternoon or high tea.

Quantities given will make at least 24 small triangle or ribbon tea sandwiches and is a very popular sandwich filling for lunch boxes too.


2 skinless chicken breasts
6 whole black peppercorns
1 inch piece of fresh ginger
Good pinch salt
1 dried red chilli
100 grams good quality mayonnaise (or plain Greek yogurt if preferred)
teaspoon good quality curry powder (or to taste)
2 spring onions, finely chopped
2 tablespoons mango chutney
Salt & ground pepper
Thinly sliced loaf of bread & butter for spreading

Place the chicken breasts in a saucepan, cover with water and add the peppercorns, ginger, salt and red chilli. Cover and bring to the boil, simmer gently for 30 to 40 mins until cooked and tender.  Remove from heat and allow to cool in the water.  Remove the chicken from the water while still warm and pull into fine shreds, discard water.

Mix together the mayonnaise (or yogurt), curry powder (I use Turban Chopsticks powder), finely chopped spring onions and chutney.  Season to taste with salt and pepper and check for seasoning, you can add a little more curry if needed.  Add shredded and chopped chicken and mix well.  Refrigerate for several hours before using or overnight.

Butter the bread thinly and spread with a tablespoon of the chicken, top with spinach or salad greens and then another slice of bread, press firmly, neatly remove the crusts with a sharp bread knife and cut carefully into four fingers or triangles.  Keep sandwiches covered with a damp cloth and cling wrap until ready to serve to prevent drying out.