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The glory that is Coronation Chicken

Duration: 04:37

Sixty years ago chefs were poaching fowls and reaching for curry powder, mayonnaise and apricot puree, for what turned out to be a classic dish for the new Queen - Coronation Chicken.

Food writer Charles Campion offers Sian Williams and Richard Coles a plateful.

Available since: Sun 2 Jun 2013

This clip is from

Saturday Live Travel writer Paul Theroux

Sian Williams and Richard Coles with traveller Paul Theroux.

First broadcast: 01 Jun 2013

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