Originally, Coronation Chicken was "invented" by Constance Spry (and Rosemary Hume, who invented many of Spry's recipes.) Actually, their recipe was a take on Jubilee chicken, a similar dish served for the Silver Jubilee of George V.
Coronation Chicken is usually mixed with a curry mayonnaise, but we felt the curry would have give the Queen a bit of a jaundiced look and we did not want anything to distract us from her regal form. Might we suggest a curry mayo on the side. (Though a nice horseradish sauce is our favorite.)
Our recipe is from one of our favorite cookbooks, Cross Creek Cookery. We started out with Marjorie Kinnan Rawlings' Mother's Jellied Chicken. MKR's Mama did not believe in adding such frivolousness as cucumbers and pimentos, but we felt them a must have for this particular presentation.
The Queen was quite tasty and the perfect dish for Diamond Jubilee festivities. God Save The Queen; but not too long as the jelly tends to toughen.