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Coronation Chicken Recipe

Are you looking for a quick and easy coronation chicken recipe?

Whether you are making coronation chicken for a sandwich, jacket potato topping, or, to enjoy with a classic green salad, you’ll be pleased to know that this British food classic doesn’t take long to make.

Read on and learn about what ingredients you need, the steps to making coronation chicken and some general tips for making it ahead of time.

What Is Coronation Chicken?

Coronation chicken is a salad dish that was created for the Queen’s coronation in 1953. It is made with cooked chicken, mayonnaise, curry powder, and other seasonings. The dish can be served on its own or used as a sandwich filling or salad topping.

Coronation Chicken Ingredients

ingredients for coronation chicken

The ingredients listed below will be enough for about 4 servings, depending on how you will be serving it. If you need to make more or less you can adjust the measurements accordingly.

Scroll down to the recipe card if you want to print it out.

  • 4 chicken breasts (approx 450g)
  • 200g creme fraiche and 100g Greek yoghurt or alternatively you can use an equivalent amount of mayonnaise
  • 2 tsp mild curry powder or 1 tbsp of curry paste
  • 1 tsp ground cinnamon
  • 1 tbsp mango chutney
  • 1 tbsp lemon juice
  • 2 tbsp sultanas and/or chopped apricots (optional)
  • Salt and pepper to season
  • Chopped fresh coriander (optional)

How To Make Coronation Chicken

Making coronation chicken is a great way to use up any cooked leftover chicken. If you have enough to use you can skip this step. If you don’t have any already cooked, start here.

Cook The Chicken Breasts

poaching chicken breasts

Cook the chicken breasts using your usual method (poach, oven bake, grill, air fry or pressure cook).

For coronation chicken, I like to poach chicken breasts. Cooking this way helps to keep them moist and juicy and prevents them from drying out.

Place the chicken breasts in a pan with a bay leaf and some peppercorns if you have them. You can cook the chicken in plain water or lightly seasoned with salt and pepper.

Pour water over the top of the chicken breasts so that they are covered with about 1 or 2 inches to spare.

Bring to the boil and reduce to a simmer for 15 to 20 minutes or until they are cooked through. Turn the heat off and leave the chicken to cool in the water.

Make The Coronation Chicken Sauce

While the chicken is cooling down you can make the coronation chicken sauce.

mixing curry powder with yoghurt to make Coronation Chicken sauce

You can either use mayonnaise or a combination of creme fraiche and Greek yoghurt.

Coronation chicken sauce

In a bowl mix the above with the curry powder or paste and cinnamon. Mix it together until it is well combined.

Stir in the mango chutney, lemon juice and any salt and pepper to season.

Add The Chicken

Once the chicken has cooled down, drain it from the liquid and shred or dice it into strips.

chopped chicken with Coronation chicken sauce

Add the shredded chicken into the curry sauce until it is well combined.

If you are adding sultanas and or apricots stir these in now.

Optionally stir in some chopped fresh coriander.

Coronation chicken

What To Serve With Coronation Chicken

Coronation chicken is most commonly served as part of a sandwich, in a wrap, or in a salad. It can also be used to top a jacket potato or rice dish.

How Long Does Coronation Chicken Last In The Fridge?

If you are making coronation chicken ahead of time it will last in the fridge for 2 to 3 days in an airtight container.

It can also be frozen for up to 2 months. When you are ready to eat it, allow it to thaw in the fridge overnight and give it a good stir before serving.

Coronation Chicken

Coronation Chicken

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Enjoy this easy to make Coronation Chicken in a salad, sandwich or on a jacket potato.

Ingredients

  • 4 chicken breasts
  • 200g creme fraiche and 100g Greek yoghurt*
  • 2 tsp mild curry powder or 1 tbsp of curry paste
  • 1 tsp ground cinnamon
  • 1 tbsp mango chutney
  • 1 tbsp lemon juice
  • 2 tbsp sultanas and/or chopped apricots (optional)
  • Salt and pepper to season
  • Chopped fresh coriander (optional)

Instructions

    1. Place the chicken breasts in a pan with a bay leaf and some peppercorns if you have them. You can cook the chicken in plain water or lightly seasoned with salt and pepper.
    2. Pour water over the top of the chicken breasts so that they are covered with about 1 or 2 inches to spare.
    3. Bring to the boil and reduce to a simmer for 15 to 20 minutes or until they are cooked through. Turn the heat off and leave the chicken to cool in the water.
    4. In a bowl mix the above with the curry powder or paste and cinnamon. Mix it together until it is well combined.
    5. Stir in the mango chutney, lemon juice and any salt and pepper to season.
    6. Once the chicken has cooled down, drain it from the liquid and shred or dice it into strips.
    7. Add the shredded chicken into the curry sauce until it is well combined.
    8. If you are adding sultanas and or apricots stir these in now.
    9. Serve with a green salad, in a sandwich, or, on a jacket potato.

Notes

Instead of creme fraiche and yoghurt you can use an equivalent amount of mayonnaise

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 167mgSodium: 352mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 40g

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Ray Davis

Friday 3rd of June 2022

Be careful with curry paste as most say on the jar that it must be cooked

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