The dish was created for and served at the 1953 coronation of the baby Prince George's great-grandmother and current British monarch, Queen Elizabeth II. Since it's become a classic favorite in Britain and has made the leap across the pond. My version adds diced apples and golden raisins to the traditional apricot as the fruit component, replaces the original mayonnaise "lightened by cream" with yogurt and crème fraîche and switches out red wine in favor of white.
But it remains true to the dish’s spirit as a curried chicken salad with fruit. At Jones Wood Foundry, Coronation Chicken is on the menu as a sandwich, embraced by a toasted baguette lined with butter lettuce and topped with slivered almonds.