Fortnum's encore: Coronation chicken
Created by Rosemary Hume (of The Constance Spry Cookery Book fame) in 1953, for Coronation buffets everywhere, this curried chicken concoction had its roots in a similarly high-born creation, Jubilee chicken, prepared for the Silver Jubilee of George V in 1935. The Fortnum’s version omits the original nuts and uses fresh coriander, plus plump raisins, mango chutney and a little spice to keep all that naughty sweetness in check.
MAKES 16 FINGER SANDWICHES
1 tablespoon vegetable oil
1½ tablespoons mild curry powder
1 teaspoon turmeric
3 cooked chicken breasts, skinned and finely diced
8-9 tablespoons mayonnaise
3 tablespoons mango chutney
1 tablespoon chopped golden raisins
2 tablespoons chopped coriander
salt and freshly ground black pepper
butter for spreading
8 large slices of white bread
● Gently heat the vegetable oil in a small pan, add the curry powder and turmeric and cook over a very low heat for 1 minute, stirring constantly. Remove from the heat and cool slightly. Put the diced chicken into a bowl, add the spice mixture and rub it into the chicken. Add the mayonnaise, mango chutney and raisins and mix well. Fold in the chopped coriander and season to taste.
● Lightly butter the bread and spread the Coronation chicken mixture over half the slices. Sandwich together with the remaining bread, cut the crusts off, then cut each sandwich into 4 fingers.