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Style Me Vintage: Tea Parties
This fabulous dish was created for Elizabeth II’s coronation in 1953 and has been a classic ever since. 
Best made the day before to let the flavours truly infuse. A great sandwich filling, it’s also 
good on jacket potatoes.

Serves 6–8

Posted by Anova Published See Anova's 60 projects » © 2023 Betty Blythe / Pavilion · Reproduced with permission. · Style Me Vintage: Tea Parries by Betty Blythe is published by Pavilion. Recipe photography by Ola O. Smit.
  • Step 1

    Put the chicken in a large pan together with the cinnamon, coriander seeds, chillies, peppercorns, 
saffron, bay leaves and half of the ginger. Fill the pan with cold water until all the chicken breasts are covered, then cover with a lid and bring to the boil. Reduce the heat to low and gently simmer for about 1 hour. Remove the pan from the heat and leave to cool. Remove the chicken from the water while the chicken is still slightly warm and flatten the breast with a rolling pin and pull apart.

  • Step 2

    Finely chop the rest of the ginger and place in a large bowl. Toast the curry powder in a dry frying 
pan until fragrant and add to the ginger together with the mango chutney, apricots, Worcestershire sauce, flaked almonds, lemon zest and juice, yogurt and salt and pepper. Mix well and gently stir in the chicken. Leave to chill in the refrigerator for 2–3 hours, or overnight.

  • Step 3

    Just before serving add the chopped coriander to the chicken mixture. To assemble the buns 
place a few salad leaves and 1 heaped tbsp of the Coronation chicken in the buns. Enjoy!

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