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Coronation Chicken Recipe

Grapefruit Meringue Tart

This classic dish was originally created for the Coronation of Queen Elizabeth II in 1953 by Rosemary Hume, the principal of Le Cordon Bleu London at the time.

Originally named Poulet Reine Elizabeth, Coronation Chicken remains a popular salad and sandwich filling to this day. For this recipe, have added a modern twist on the dish for a delightful summer dinner party main.


Serves 4
Preparation time:
Cooking time:
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  • 4 chicken breasts
  • 20 g curry powder
  • 20 ml vegetable oil
  • 4 kaffir lime leaves, cut into julienne
  • salt and freshly ground pepper
Curry sauce
  • 20 ml oil
  • ½ onion, chopped
  • 1 garlic clove
  • ½ red chilli, finely chopped
  • 20 g curry powder
  • 100 ml coconut milk
  • 1 kaffir lime leaf
  • peel and juice of 1 lime
  • 100 g natural yoghurt
  • 15 g mango purée
  • salt and freshly ground pepper
  • 350 g jasmine rice
  • 600 ml water
  • peel and juice of 1 lime
  • ½ bunch coriander, chopped
  • salt
  • micro leaves or coriander
  • 1 apple, cut into small batons
  • 8 cherry tomatoes, quartered
  • toasted flaked almonds


Remove the skin from the chicken breasts and season. In a frying pan over medium heat, cook the curry powder in the vegetable oil until fragrant. Set aside to cool. In a large bowl, combine the curry flavoured oil with the kaffir lime leaves. Add the chicken and toss in the marinade to evenly coat. Leave to marinate for 20 minutes. Place the marinated chicken on a double layer of clingfilm and roll into a cylinder shape, securing each end with a knot. Poach in a large saucepan of simmering water until a core temperature of 75°C is achieved, about 20 minutes. Remove the chicken from the liquid, set aside to cool.

Curry sauce

In a frying pan, heat the oil and sweat the onion and garlic over medium heat until softened. Add the chilli and curry powder, cook for 1 minute. Increase heat; add the coconut milk and kaffir lime leaf, bring to a boil. Strain through a fine mesh sieve and set aside to cool. Add the lime peel, juice, yoghurt and mango purée. Season.


Place the rice into a heavy-bottomed saucepan, add water and a pinch of salt. Bring to a boil, stir. Cover with a tight-fitting lid and reduce to a low heat. Simmer for 10-12 minutes, or until all the liquid has been absorbed and the rice is cooked al dente. Remove from the heat and leave to stand for 5 minutes. Fluff up the rice grains with a fork and cool (place in the refrigerator if storing longer than 1 hour). Stir in the lime juice, peel and coriander.

To serve

Remove the clingfilm from the chicken and carve into slices. Spoon sauce in the centre of the plate and arrange small spoonfuls of rice. Place the chicken on the rice and decorate with micro leaves or coriander, apple batons, cherry tomato quarters and toasted flaked almonds.

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