Coronation chicken or Poulet Reine Elizabeth[1] is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas).

[4] It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.

Normally bright yellow, coronation chicken is traditionally flavoured with curry powder and fresh or dried herbs and spices, but may also include additional ingredients such as flaked almonds, raisins, and crème fraîche.

The chicken is first poached in diluted, seasoned white wine, before being coated in a mayonnaise-based cream of curry sauce and arranged atop a rice salad.

[5] Constance Spry, an English food writer and flower arranger, and Rosemary Hume,[6] a chef, both principals of the Cordon Bleu Cookery School in London, are credited with the invention of coronation chicken.