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Coronation chicken

A cold chicken dish, invented by Constance Spry and Rosemary Hume, and served at queen Elizabeth 11 coronation in 1953. It consists of poached chicken, mildly-flavoured with curry powder, and served in a mayonnaise-based sauce. It wasn't actually served at the Coronation banquet, but at a later lunch for Commonwealth heads of state. See our Recipe Section

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