Coronation chicken was created for the 1953 coronation of which monarch?

Coronation chicken was created for the 1953 coronation of Queen Elizabeth II.

The dish was devised by chef Rosemary Hume and food writer Constance Spry, who were associated with the Cordon Bleu Cookery School in London. Their preparation combined cold chicken with a curry-flavoured cream and mayonnaise sauce, herbs, spices, and fruit.

The original recipe was more elaborate than many modern sandwich fillings. It used poached chicken, apricot purée, curry seasoning, and a rice salad. Contemporary versions often substitute raisins or sultanas for apricots and add almonds, crème fraîche, or extra mayonnaise.

A common mix-up is confusing the dish with Jubilee chicken, an earlier celebratory recipe linked with George V, or with dishes created for later royal anniversaries. Elizabeth II’s coronation took place at Westminster Abbey on 2 June 1953, more than a year after she became queen following George VI’s death.