Tom Parker Bowles, the son of Queen Camilla, has criticised the modern adaptations of the Coronation Chicken sandwich, a dish beloved by the late Queen Elizabeth II. In his 2024 book Cooking & The Crown, he describes how the original recipe, created by Constance Spry and Rosemary Hume for the 1953 coronation, has been ruined by later additions.
Parker Bowles writes: 'Now the original version, as below, is perfectly civilised, but as the years went on, all manner of base and vile things were done to this perfectly innocent recipe, adding almonds and sultanas, lashings of turmeric and God knows what else, until it became a banana-hued, sickly-sweet aberration.' He laments that the dish, once a special treat during post-war rationing, has been degraded into a common service station filling.
The original Poulet Reine Elizabeth, or Coronation Chicken, consists of chicken, mayonnaise, curry powder, tomato paste, red wine, bay leaves, lemon juice, salt, and pepper. It is served on brown bread with the crusts removed, cut into three fat fingers. Parker Bowles emphasises that the authentic version contains none of the modern additions like sultanas, almonds, or turmeric.
The dish was inspired by Jubilee Chicken, served to King George V in 1935, which included mayonnaise, chicken, and curry powder. However, the exact origins remain unclear. Parker Bowles' book includes over 100 recipes from Queen Victoria's era to King Charles III, ranging from lavish dishes to simple home cooking.
