Poulet Reine Elizabeth, now widely known as Coronation Chicken was created by Le Cordon Bleu London to be served at the Coronation Luncheon in 1953.
Our Le Cordon Bleu London's Master Chefs have put modern twist on the classic recipe. Finely diced chicken breast is accompanied by a creamy curry sauce, served in a brioche bun and topped with crisp coconut chips and mangetout to give the dish added texture.
Serves 2 Preparation time: Cooking time: Total time:
1 hot-smoked chicken breast
2 spring onions, finely sliced
2 g mild curry powder
2 g ground turmeric
60 g mayonnaise
15 g crème fraîche
5 g tomato ketchup
15 g apricot nappage (sieved jam)
juice of 1 lime
small bunch coriander leaves
2 brioche buns
salt and pepper
20 g coconut chips
50 g mangetout
Finely dice the chicken breast and finely slice the spring onions, then place in a large bowl.
Sprinkle over the curry powder and ground turmeric. Add the mayonnaise, crème fraîche, tomato ketchup, curry powder, apricot jam and lime juice and stir to combine. Season with salt and pepper.
Roughly chop the coriander leaves. Add to the chicken mixture and stir to coat in the sauce.
Remove the tops and tails from the mangetout and thinly slice on an angle.
Slice the brioche buns lengthwise and set the tops aside. Scoop out the inside, being careful not to break the bun crust. Fill the scooped hole with the chicken mixture and top with a little mangetout, coconut chips and coriander leaves. Put the top bun on top and serve immediately.