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Coronation Chicken

Name: Coronation Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: british
Ingredients: 4 chicken breasts (about 700g); 1 onion (quartered); 2 bay leaves; 1 tsp peppercorns; 150 g good mayonnaise; 100 g full-fat Greek yoghurt; 2 tbsp mango chutney; 1 tbsp mild curry powder; ½ tsp turmeric; 1 tbsp lemon juice; 75 g dried apricots (roughly chopped); 2 tbsp flaked almonds (toasted); 2 tbsp fresh coriander (chopped)

Tender poached chicken in a curried mayonnaise with dried apricots — Britain's most beloved sandwich filling.

Prep

20 min

Cook

25 min

Servings

Difficulty

Easy

★★★★★

4.8(2,840 ratings)

#coronation-chicken#british#lunch#sandwich#cold#summer#buffet

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About This Recipe

Coronation Chicken was created in 1953 by Constance Spry and Rosemary Hume for the banquet celebrating the coronation of Queen Elizabeth II. This elegant cold chicken dish — tender poached chicken in a lightly curried, mango-and-cream-enriched mayonnaise with dried apricots — immediately became a British institution. It remains the most popular sandwich filling in Britain and a staple of every deli counter, lunch menu and summer buffet.

Ingredients

Serves 4

4chicken breasts(about 700g)
1onion(quartered)
2bay leaves
1 tsppeppercorns
150 ggood mayonnaise
100 gfull-fat Greek yoghurt
2 tbspmango chutney
1 tbspmild curry powder
½ tspturmeric
1 tbsplemon juice
75 gdried apricots(roughly chopped)
2 tbspflaked almonds(toasted)
2 tbspfresh coriander(chopped)

Instructions

1
Poach the chicken
Place the chicken breasts in a saucepan with the onion, bay leaves, peppercorns and a good pinch of salt. Cover with cold water, bring to a gentle simmer and poach for 18–20 minutes until cooked through. Cool in the poaching liquid for juicier results.
Cooling in the liquid keeps the chicken moist. Never boil — a gentle simmer produces more tender chicken.
2
Make the sauce
Stir together the mayonnaise, yoghurt, mango chutney, curry powder, turmeric and lemon juice. Season with salt and pepper.
3
Combine
Shred or chop the cooled chicken into bite-sized pieces. Fold into the curried sauce with the dried apricots. Taste and adjust seasoning.
4
Serve
Scatter over the toasted almonds and fresh coriander. Serve in crusty rolls, on top of lettuce, in jacket potatoes or with rice.

Pro Tips

→
Use leftover roast chicken for an even quicker version — simply shred and fold into the sauce.
→
Adjust the curry powder to taste — authentic coronation chicken is gently spiced, not hot.
→
Coronation chicken is better the next day after the flavours meld in the fridge.

Variations

•
Luxury Version: add 50g raisins, extra mango chutney and a pinch of cayenne for a more complex sauce.
•
Coronation Potato Salad: substitute the chicken with cold, halved baby potatoes for a vegetarian version.

Storage

Refrigerate for up to 3 days. Do not freeze (mayonnaise-based sauces don't freeze well).

History & Origin

Created by Constance Spry and Rosemary Hume of the Cordon Bleu School for Queen Elizabeth II's coronation banquet in June 1953, Coronation Chicken was one of the few hot dishes that could be prepared in advance for hundreds of guests. It remains a defining dish of modern British cuisine.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely — it's actually better with ready-cooked chicken. Just shred and fold into the sauce.

How spicy should it be?

Authentic coronation chicken is mildly spiced — warm and fragrant but not hot. Use mild curry powder and adjust to taste.

Nutrition Facts

Per serving (350g / 12.3 oz) · 4 servings total

Calories385kcal

Protein38g

Carbohydrates18g

Fat18g

Fiber2g

Protein38g

Carbs18g

Fat18g

Time Summary

Prep time20 min

Cook time25 min

Total time45 min

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About This Recipe

Ingredients

Serves 4

4chicken breasts(about 700g)

1onion(quartered)

2bay leaves

1 tsppeppercorns

150 ggood mayonnaise

100 gfull-fat Greek yoghurt

2 tbspmango chutney

1 tbspmild curry powder

½ tspturmeric

1 tbsplemon juice

75 gdried apricots(roughly chopped)

2 tbspflaked almonds(toasted)

2 tbspfresh coriander(chopped)

Instructions

Poach the chicken

Place the chicken breasts in a saucepan with the onion, bay leaves, peppercorns and a good pinch of salt. Cover with cold water, bring to a gentle simmer and poach for 18–20 minutes until cooked through. Cool in the poaching liquid for juicier results.

Cooling in the liquid keeps the chicken moist. Never boil — a gentle simmer produces more tender chicken.

Make the sauce

Stir together the mayonnaise, yoghurt, mango chutney, curry powder, turmeric and lemon juice. Season with salt and pepper.

Combine

Shred or chop the cooled chicken into bite-sized pieces. Fold into the curried sauce with the dried apricots. Taste and adjust seasoning.

Serve

Scatter over the toasted almonds and fresh coriander. Serve in crusty rolls, on top of lettuce, in jacket potatoes or with rice.