Coronation Chicken is a mild cold curried chicken dish invented in honor of the coronation of Elizabeth II in 1953.  This version is sized for 4-6 people and is adapted from Jane Garmey’s book Great British Cooking: A Well-Kept Secret.  We enjoyed it on a bed of lettuce with toast points.  It takes about 15 minutes excluding the time for cooking the chicken, which we avoided by starting with a rotisserie chicken from Costco.

2 cooked chicken breasts, shredded

1 medium onion, finely chopped

1 Tbs. olive oil

1 Tbs. curry powder

½ cup Chicken stock

2 tsp. tomato puree (I used 1 tsp. tomato paste)

Juice of half a lemon

2 Tbs. mango chutney

½ cup mayonnaise

½ cup heavy cream

In a medium skillet heat the olive oil over medium heat.  Add the onions and cook until translucent.  Add the curry powder and cook until fragrant, about a minute.  Add the chicken stock, tomato, lemon juice and chutney.  Bring to a boil and reduce to a simmer and cook about 5 minutes.  Remove from the heat and allow to cool.  When about room temperature stir in the mayonnaise and cream.

Put the shredded chicken in a bowl and stir in the sauce until well combined.  Chill in the refrigerator until ready to serve.