Angela Wood proudly recalls the poached chicken in creamy curry sauce recipe that she helped create for Queen Elizabeth II’s coronation in 1953, and which has since become a British culinary classic.
Coronation Chicken — also called “Poulet Reine Elizabeth” — is now so popular it can be found in supermarket ready-meals, pre-packed sandwiches and on the pages of many recipe books.
“It’s not the same recipe though. It’s just mayonnaise with a bit of curry put in,” Wood, 89, says laughing as she talks about some modern versions of the famous dish.
Wood was only 19 when, as a student at the renowned Le Cordon Bleu culinary school in Winkfield, near Windsor, west of London, she was asked to perfect a recipe created by the school’s director, Constance Spry.
Spry had been given the task of putting on a banquet for foreign dignitaries after the coronation on June 2,