It's an age-old debate whether sultanas have a place in a Coronation chicken mix, but have you ever stopped to wonder how the popular sandwich filler got its name? It's steeped in history

What's your favourite sandwich filling? Whether it's tuna mayo, chicken salad, or Coronation chicken, things get pretty tribal for us sarnie-loving Brits.

As we look toward King Charles' Coronation, you might have rekindled your love for the staple curried chicken mix, but have you ever stopped to wonder where Coronation chicken got its unique name from?

The creamy mixture is usually served in sandwiches or salads, and traditionally contains little sultanas dotted throughout it - which can divide opinion.

The mouth-watering sandwich filler got its name back in 1953, as it was the signature dish for the late Queen's Coronation.

Originally named Poulet reine Elizabeth, it's fair to say Coronation chicken rolls of the tongue far easier, but people are only just discovering its origins.

On social media, people had no idea that these were the origins of Coronation chicken, and posted their confusion.

One wrote: "I had no idea until now that Coronation chicken was the last one's Coronation dish thing."

"Coronation chicken? No idea how you make it, but I 'think' it was invented for the Queens coronation so very British!", another suggsted.

"Are you telling me that Coronation chicken was made especially for her? Had no clue", someone else admitted.

Another social media user said: "I had no idea that the country's 13th most popular sandwich filling was created in homage to Her Majesty. Makes your proud to be British!"

This historic find comes as the King's hero Coronation dish has been unveiled as Coronation quiche. It contains spinach, broad beans, tarragon, amongst other ingredients.

The Royal website describes it as "a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon."

When the Mirror's lifestyle editor Courtney Pochin tried out the recipe, she wasn't too convinced, admitting that she would opt for a shop-bought buy instead.

The new Coronation recipe was thought up by created by Mark Flanagan, who is the royal chef.

Meanwhile, Coronation chicken is largely credited to Constance Spray, a food writer and chef Rosemary Hume, who prepared the dish for the coronation banquet for Elizabeth II in 1953, according to History Extra.

Source:
courtesy of MIRROR

by DANIELLE KATE WROE, LIFESTYLE WRITER

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