Classic Coronation Chicken Sandwich
Coronation chicken sandwich is too often misunderstood; my version leans heavily on the original 1953 Constance Spry recipe for the filling.
A combination of sweet apricots, red wine, and a mayonnaise-based sauce with hints of curry sounds "odd", but it is genuinely glorious.
Poulet Reine Elizabeth Sandwich
Cold sandwich fillings are definitely my mojo; I adore them, and as a result, they appear on my website fairly often.
I've got classic options like egg and cress sandwiches and cheese and onion sandwiches, to options that are a little made up, like my ploughman's sandwich and corned beef and piccalilli sandwiches.
My take on a coronation chicken sandwich is one of those cold sandwiches that gets absolutely butchered by supermarkets and petrol stations.
But done right, it is absolutely sublime, a little sweet and sour with a gentle spicing whilst being rich and creamy.
I'll not blart on about the history of coronation chicken beyond saying that it was developed in 1953 by Constance Spry for the Coronation of Queen Elizabeth II. It was originally called Poulet Reine Elizabeth, but very quickly became known by its new moniker.
My version leans heavily on the original, although I use precooked chicken or leftover roast chicken. I also replace the whipped cream with creme fraiche; it underlines the tartness and adds extra richness.
Just like the original recipe, this can be put together in advance and in bulk. Then you can bash it on a sandwich and job done.
Frequently Asked Questions
How traditional is this recipe?
It leans heavily on the original recipe from Constance Spry, but I have made a few changes. Putting it on a sandwich is the biggest derivation 😉
I've opted for creme fraiche rather than a combination of cream and lemon juice... mainly because I cook with more creme fraiche than I do cream, so the leftovers have more utility to me.
I also use curry powder rather than curry paste, because again, it is an ingredient that has more utility to me.
What curry powder do you use?
I use a Chinese curry powder, rather than an Indian curry powder, in this recipe. I find that the flavours are more pleasing to me.
You can use anything you like, but avoid anything too hot. This is not a massively spicy sandwich, and too much chilli is a big contrast to the other ingredients.
Can I use low-fat mayonnaise and creme fraiche?
Yes, and I'll whisper this, I quite often do!
What sort of bread do you use?
I like to use a seeded brown bread, but it's your sandwich, use anything that you like!
Serving Suggestions
It's a sarnie and sides are not really necessary!
Although, I've chosen to go with some crisps on the side of my coronation chicken sandwich because I'm that kinda guy.
Some air fryer French fries would also make a nice option if you wanted something a little heartier.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 15cm or 6" saucepan.
- Chopping board.
- Kitchen knife.
- Bread knife.
- Butter knife.
- Mini blender.
- Mixing bowl.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Coronation Chicken Sandwich Recipe
Ingredients
- 250 g Cooked Chicken Breast 9oz
- 4 Slices of Bread (thick cut)
- Butter (to spread on the bread)
- 1 Handful Watercress
For the Coronation Sauce:
- 1 Medium Echalion or Banana Shallot 35g
- 1 teaspoon Tomato Puree
- 1½ teaspoon Mild Curry Powder
- 75 ml Red Wine ⅓ Cup
- 1 teaspoon Cooking Oil
- 5 Tinned Apricot Halves
- 75 ml Mayonnaise ⅓ Cup
- 50 ml Creme Fraiche 3 Tbsp
- Lemon Juice (to taste)
- Salt (to taste)
Instructions
- Cut the shallot in half, peel it and finely dice it.
- Heat a small (15cm or 6") saucepan over a medium heat, add the oil and the shallots and soften for 3-4 minutes.
- Add the tomato puree and cook for a couple of minutes, stirring constantly.
- Stir in the curry powder, then pour in the red wine, turn up the heat a little and reduce by half.Pour into a medium mixing bowl and cool completely.
- Place the apricot halves in a mini blender and blitz to form a puree.
- When the wine mixture has cooled, add the apricot puree, mayonnaise and creme fraiche. Stir and season with salt and lemon juice to taste.
- Cut the chicken into 1cm (just under ½") cubes and fold them through the sauce.
- Butter the bread, then add the filling, followed by some watercress and serve.
