Coronation Chicken



According to Wikipedia Coronation Chicken was invented by Constance Spry and Rosemary Hume, both principals of the Cordon Bleu cookery school in London for the banquet of the coronation of Queen Elizabeth II in 1953. Although apparently a version was produced for the Jubilee celebrations of George V in 1935.

Here is a simple version:
4 cups cooked chicken, cut into small pieces (about ½ inch)
1 cup green grapes cut into half

½ cup of currants or sultanas

½ cup dried cranberries
3 tablespoons apricot preserve
1 tablespoon sweet curry powder
Juice of half a lime

2 tablespoons sour cream1 cup mayonnaise
The real advantage of using the quantities by weight is that you can get your mixing bowl, put it on the scales, zero it, add your first ingredient, zero it again and repeat until all the ingredients are in the bowl all in the correct quantity.

Actually there isn’t one, you just mix all the ingredients together..It is actually best to mix the juice of half a lime, apricot preserve, curry powder, sour cream and mayo together in a large bowl. Then blend in the chicken, grapes and the dried fruit and serve. 
Serves 4 

This is a great recipe for leftover roast chicken. You can use either dark or white meat or both.
You can in fact use any combination of dried fruit. Whatever suits you best.
You will find that the curry tastes slightly different because it is not cooked. Use a curry powder to suit your own taste
You can substitute mango chutney for the apricot preserve to make it a little bit different.
Coronation Chicken can be used as a sandwich filler, but for this it is best to cut the chicken into smaller pieces.