Hospitality students live the royalty with Coronation Chicken taught by Michelin Star Chef ‘Dominic Chapman’
Coronation Chicken was Michelin Star Chef’s recipe for students of Chitkara School of Hospitality during his visit and our students took it a step further at one of the events at Delhi recently.
Coronation Chicken recipe was conceived by Rosemary Hume for Elizabeth II’s Coronation lunch in 1953 and our students relived the Royal era.
Coronation chicken is a combination of precooked cold chicken meat, raisins, herbs and spices, and a creamy mayonnaise-based sauce, which can be eaten as a salad or used to fill sandwiches.
Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, both principals of the Cordon Bleu Cookery School in London, are credited with the invention of coronation chicken. When the Michelin Chef taught the recipe to our budding chefs, they knew what they were learning and some had already made their minds at how to better the royal delight.