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Low FODMAP Coronation Chicken

Comments : 2 Posted in : Light Bites, Light Lunch on by : Bryony Campion Tags: , , , , , , , ,

What could be more appropriate for a jubilee picnic than coronation chicken? This iconic vintage dish was designed by Constance Spry and Rosemary Hume to be served at the coronation banquet of Queen Elizabeth II. So, with a few tweaks to the original recipe here’s the low FODMAP version for your Jubilee picnic.


Serves 6

For the chicken

  • 1.5kg free-range chicken
  • 1 tbsp sea salt
  • 10 whole black peppercorns

For the sauce

  • 1 tbsp vegetable oil
  • 1 tbsp curry powder
  • 1/4tsp asafoetida (hing) powder
  • 1 tbsp tomato purée
  • 85ml red wine
  • 150ml water
  • 1 bay leaf
  • salt and freshly ground black pepper
  • 2 slices lemon
  • squeeze of lemon juice
  • 425ml good-quality mayonnaise
  • 2 tbsp smooth sweet orange marmalade
  • 3 tbsp whipped cream

To serve

  • 1 tbsp roughly chopped coriander
  • 1 tbsp toasted sliced almonds


  1. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the salt and peppercorns.
  2. Bring to the boil and simmer for 30 minutes, turning the chicken once.
  3. Cover with a lid and switch off the heat. Leave for one hour then remove the chicken.
  4. Allow to cool completely and tear the chicken from the bones into rough pieces.

For the sauce:

  1. Heat the oil in a pan over a medium heat.
  2. Add the curry and asafoetida powder and cook for a further two minutes, stirring well.
  3. Add the tomato purée, wine, water and bay leaf.
  4. Bring the mixture to the boil.
  5. Season with salt and freshly ground black pepper and add the lemon slices and lemon juice to taste.
  6. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes.
  7. Strain the sauce through a fine meshed sieve and set aside to cool.
  8. Gradually fold in the mayonnaise and sweet smooth orange marmalade, to taste.
  9. Add more lemon juice to taste
  10. Fold in the whipped cream.

To serve:

  1. Stir the chicken pieces into the sauce and garnish with the chopped coriander and toasted sliced almonds.


2 thoughts

  • Mary Hunt
    September 21, 2015 at 2:44 am

    I can’t have marmalade because it has fructose syrup in it, do I need it. Also I thought red wine was a no no as black grapes are not allowed

    • admin
      September 24, 2015 at 6:15 am

      There are a number of marmalade brands out there which do not contain fructose syrup. It is worth remembering that all of these recipes are based on the Kings College FODMAP lists which are specifically tailored to the British diet. Within this list there is no restriction on red grapes but it is best to remain within the 80g portion size. We would always advise that people seek advice from a qualified dietitian before initiating the exclusion phase of the low FODMAP diet.