Events | 2009.09.19
Coronation chicken on toast
I think that it must be time for a bit of a coronation chicken revival. Constance Spry is credited with inventing the dish for the Coronation of the Queen back in 1953, and when the dish is made with a little tender loving care, it can make a delicious cold main course that is a million miles away from some of the ghastly versions that you might remember from buffet dinners during the Sixties and Seventies. Back then, coronation chicken tended to be made from pre-cooked chicken doused with a dubious sauce made from mayonnaise and curry powder. This version, I think, goes particularly well on toast.
For more information, please visit
http://www.independent.co.uk/life-style/[...]-chicken-on-toast-1788460.html
