Created for the Queen’s coronation in 1953, what street party would be complete without Coronation Chicken? Celebrate the Queen’s 90^th birthday with this Royal recipe from Hellmann’s.

Serves: 4 

Preparation time: 10 minutes 

Cooking time: 80 minutes

What You’ll Need:

• 1kg whole organic chicken
• 5l water
• 2 large onions, sliced
• 1 carrot, roughly sliced
• 2 sprigs tarragon
• 1 bay leaf
• 1 tbsp vegetable oil
• 4 tsps medium curry powder
• 2 tsps tomato puree
• 1 tsp light muscovado sugar
• 4 dollops Hellmann’s Real Mayonnaise
• 200g low-far crème fraiche
• 1 tbsp lemon juice
• Handful of sultanas
• 8 slices deseeded wholegrain bread
• 1 tbsp chopped coriander leaves
• 1 spring onion, chopped

What To Do:

• Place the chicken in a large saucepan and add the water, 1 onion, carrot, tarragon and bay leaf. Bring to the toil and then simmer slowly, poaching the chicken for 1 hour until cooked. Leave chicken to cool in the liquid. Remove chicken and retain 200ml of the liquid
• In a separate frying pan, heat the oil. Cook the remaining onion for 3-4 minutes on medium heat until softened, but not brown. Add the curry powder, tomato puree, muscovado sugar and retained chicken liquid. Bring to the boil and pass through a fine sieve.
• When completely cool, add the Hellmann’s Real Mayonnaise, crème fraiche, lemon juice and sultanas to the curry mix. Shred the chicken into bite-sized portions and mix thoroughly with the coronation sauce.
• Lay out four slices of the bread, spoon on the chicken spread equally across the 4 sandwiches, sprinkle on some chopped coriander and spring onions. Now top with remaining slices of bread. Serve immediately.

Tip: Store any remaining chicken mixture in the fridge for extra sandwiches.

Recipe by Hellman’s