Introducing Coronation Chicken: A Dish Fit for a Queen (and Your Next Lunch!)
Hey there, fellow food lover! 👋 Grab a cup of tea (or a cheeky gin & tonic) and gather ’round. Today, we’re diving fork-first into a recipe that’s as rich in history as it is in flavor: the one and only Classic Coronation Chicken.
Picture this: tender, juicy chicken enveloped in a creamy, golden-hued sauce that’s subtly spiced with curry, sweetened with a touch of mango chutney, and finished with a bright squeeze of lemon. It’s savory, it’s a little sweet, and it has this magical way of tasting both comforting and completely luxurious at the same time. This isn’t just any chicken salad—this is a royal British favorite with a story to tell.
Created in 1953 for the coronation banquet of Queen Elizabeth II (talk about a tough crowd!), this dish was designed to be a bridge between post-war austerity and a hopeful, new era. It had to be elegant enough for a queen yet achievable for home cooks across the Commonwealth. Spoiler alert: they nailed it. Decades later, it’s still the star of picnics, sandwich fillings, and elegant afternoon teas.
In my kitchen, Coronation Chicken is more than a recipe; it’s a flavor adventure and a total crowd-pleaser. It’s incredibly versatile, wonderfully easy to make, and always, always delicious. Whether you’re meal-prepping for the week, hosting a garden party, or just craving something uniquely satisfying, this dish is your answer. So, let’s roll up our sleeves, channel our inner royal chef, and make something truly delicious together!
A Messy Apron & A Grandmother’s Wisdom: My First Taste of “Fancy” Food
My love affair with Coronation Chicken started not in a palace, but in my grandmother’s wonderfully cluttered kitchen. I was about ten, and she had decided our simple Sunday lunch needed “a bit of pomp.” She called it “The Queen’s Chicken,” which to my young ears sounded about as fancy as food could get.
I remember standing on a stool, “helping” by stirring the creamy sauce a little too vigorously. A cloud of curry powder puffed into the air, making us both cough and laugh. “Emily, love,” she said, wiping her eyes, “even the Queen’s chefs make a mess sometimes. It’s how you know you’re doing it with heart.” That moment—the scent of warm spices mixing with the sweetness of apricot jam (she never had mango chutney in her pantry), the shared giggle, the anticipation—is baked into my memory.
When we finally piled it onto thick slices of buttered bread, it felt like we were eating a secret. It was familiar, because it was chicken and mayo, but the curry and fruit made it exciting and new. It taught me that the best recipes aren’t just about feeding people; they’re about creating a little joy, a little story, and a sense of occasion, even on an ordinary Sunday. Every time I make it now, I give the curry tin a little shake for her.
Gathering Your Royal Ingredients
Here’s what you’ll need to create this iconic dish. The beauty lies in its simple, flavorful components. I’ve included my favorite chef’s insights and swaps so you can make it your own!
- 2 cups cooked chicken breast, shredded or chopped: The star! Using leftover roast chicken or a store-bought rotisserie bird is my ultimate weeknight hack for deep flavor and zero fuss. Poaching your own? Brilliant! Just simmer breasts in gently salted water with a bay leaf until cooked through.
- 3 tbsp mayonnaise: This is the lush, creamy base of our sauce. For a richer taste, I love a good full-fat mayo. For a tangier twist, try a garlic aioli base!
- 2 tbsp plain Greek yogurt or sour cream: The yogurt cuts through the richness of the mayo beautifully and adds a lovely tang. Sour cream makes it even more indulgent. Need it dairy-free? A dollop of coconut cream works wonders.
- 1 tbsp mango chutney (or apricot jam): The secret weapon! This adds that signature sweet-and-savory depth. Major Grey’s chutney is classic, but apricot jam is a fabulous, slightly milder substitute if that’s what you have.
- 1 tsp mild curry powder: Don’t be scared! This isn’t about heat; it’s about warm, aromatic flavor. I prefer a mild Madras blend. Toasting the powder in a dry pan for 30 seconds before adding it will unlock an incredible fragrance.
- ½ tsp lemon juice: A must! This tiny bit of acidity brightens the entire dish and balances the creamy sweetness. Freshly squeezed, always.
- Salt & pepper to taste: Season with love. I always add a pinch of sea salt and a good crack of black pepper at the end.
- Optional: 1 tbsp golden raisins or chopped dried apricots: I’m Team Fruit-In! The little bursts of chewy sweetness are traditional and delightful. If you’re not a raisin fan, leave them out—no hard feelings.
- Garnish: fresh cilantro or toasted flaked almonds (optional): Cilantro adds a fresh, herbal pop (parsley if you’re a cilantro-hater), and toasted almonds give a fantastic crunch for serving.
Step-by-Step: Building Your Coronation Chicken Masterpiece
Ready to create some magic? This comes together in minutes, but the payoff tastes like you spent hours. Follow these steps, and you’ll have a perfect batch every single time.
- Prep Your Chicken: If you’re using pre-cooked chicken, shred or chop it into bite-sized pieces and place it in a large mixing bowl. Chef’s Tip: If the chicken is fridge-cold, let it sit out for 10 minutes. Room temp chicken soaks up the sauce better!
- Create the Golden Sauce: In a separate medium bowl, add the mayonnaise, Greek yogurt (or sour cream), mango chutney, curry powder, and lemon juice. Grab a whisk and mix it until it’s completely smooth, creamy, and a beautiful uniform yellow color. Chef’s Hack: If your chutney has big chunks of mango, give it a quick chop before adding, or push the sauce through a fine-mesh sieve for an ultra-smooth, elegant texture.
- Season with Confidence: Now, taste your sauce! This is the most important step. Does it need a pinch more salt? A tiny bit more lemon? Adjust it now until it makes you do a happy dance. Remember, this flavor will coat the chicken, so make it sing.
- The Grand Mix: Pour your perfected sauce over the waiting chicken. Using a large spatula or spoon, gently fold everything together until every piece of chicken is lovingly coated in that glorious, creamy sauce. Be gentle—you want to keep some texture in the chicken, not turn it to mush.
- Add the Fun Bits (If Using): Fold in your golden raisins or chopped dried apricots. They’ll add little jewels of sweetness throughout.
- The Patient Wait (The Hardest Part!): Cover the bowl with cling film and pop it in the fridge for at least 30 minutes. I know, I know—waiting is tough! But trust me, this chilling time is non-negotiable. It allows the curry flavor to mellow and meld beautifully with the other ingredients, transforming it from “mixed ingredients” to a “coherent, fantastic dish.” Overnight is even better!
- Final Taste & Serve: Just before serving, give it one final stir and check the seasoning one last time. Sometimes a dish needs a fresh pinch of salt after its fridge nap. Now, it’s ready for its crown!
How to Serve Your Coronation Chicken Like a Pro
The fun part! This dish is the ultimate culinary chameleon. Here are my favorite ways to serve it:
- The Classic Sandwich: Pile it high on soft, buttered white bread or wholemeal rolls with a handful of crisp lettuce. Cut into dainty triangles for a proper afternoon tea vibe.
- Jacket Potato Supreme: Bake a potato until fluffy, split it open, and load it with a generous scoop of Coronation Chicken. A sprinkle of cheddar and those toasted almonds takes it over the top.
- Elegant Salad Base: Spoon it over a bed of mixed greens, sliced cucumber, and cherry tomatoes. The sauce acts as a delicious dressing all on its own.
- Picnic & Party Platter Star: Serve it in a beautiful bowl surrounded by crackers, sliced baguette, and crudités. It’s always the first thing to disappear!
- With Simple Grains: For a quick, satisfying lunch, serve it over a mound of fluffy rice, quinoa, or couscous.
Get Creative! 5 Tasty Twists on the Classic
Once you’ve mastered the classic, play with it! Here are some delicious variations to keep things exciting.
- The “Wow” Factor: Add ¼ cup of finely diced fresh mango and 2 tbsp of toasted coconut flakes along with the raisins. It’s a tropical vacation in a bowl.
- Crunchy & Fresh: Stir in ¼ cup of finely diced celery and 2 tbsp of chopped toasted pecans or walnuts right before serving for amazing texture.
- Lighter & Brighter: Swap all the mayo for Greek yogurt, use a sugar-free chutney, and add a big handful of chopped fresh herbs like mint and cilantro.
- Vegan Royalty: Use 2 cups of chickpeas (lightly mashed) or shredded jackfruit instead of chicken. Swap mayo for a vegan brand and use coconut yogurt. It’s shockingly good!
- Spice Lover’s Dream: Add a teaspoon of garam masala in addition to the curry powder, and a tiny pinch of cayenne for a warm kick. Garnish with thin slices of fresh red chili.
Chef Emily’s Notebook Scribbles
This recipe has been a constant in my kitchen for years, and it’s evolved with me. My culinary school version was fussy, with freshly ground spices and homemade mayo (delicious, but who has time?). My weeknight version is the one I’ve shared with you—fast, forgiving, and fabulous.
One of my favorite kitchen fails turned into a win: I once accidentally used a smoked chicken breast. The combination of smoky chicken and the curried cream sauce was a revelation! Now I intentionally use smoked chicken or add a drop of liquid smoke when I’m feeling fancy. Don’t be afraid of your “mistakes”—they might be your next signature move.
Also, this recipe doubles or triples like a dream. It’s my go-to for feeding a crowd without breaking a sweat. Just remember, the flavor gets better the longer it sits, so making it ahead is always a smart move.
Your Coronation Chicken Questions, Answered!
Q: Can I make this ahead of time?
A: Absolutely! In fact, I encourage it. Make it up to 2 days in advance and store it covered in the fridge. The flavors develop and deepen beautifully overnight.
Q: My sauce seems too thick. How can I thin it out?
A: No problem! Simply whisk in a teaspoon of milk, water, or even a little extra lemon juice at a time until it reaches your desired consistency. Go slowly—you can always add more, but you can’t take it out!
Q: What’s the best curry powder to use?
A: A good-quality mild Madras curry powder is perfect. Avoid “hot” curry powder unless you know you love the heat. The dish is meant to be gently spiced, not fiery.
Q: Can I use canned chicken?
A: You can, but the texture will be softer. For the best results, I really recommend shredded roast chicken or poached chicken breast. The flavor and texture are superior.
A Quick Note on Nutrition
While I’m all about joy and flavor first, I know many of you like to keep an eye on things. Here’s a general breakdown per serving (based on 3 servings, using full-fat mayo and including raisins). Remember, these are estimates—your specific ingredients will cause variations.
- Calories: ~280
- Protein: 24g (Chicken packs a great protein punch!)
- Carbohydrates: 6g
- Fat: 18g
- Sugar: 4g (Primarily from the natural fruit in the chutney/raisins)
To lighten it up: Use light mayo, fat-free Greek yogurt, and increase the portion of chicken relative to the sauce. It’s a high-protein dish that’s very satisfying, making it a fantastic lunch option that will keep you full for hours.
Final Thoughts from My Kitchen to Yours
And there you have it, friends—my take on a true British classic, served up with a side of kitchen stories and a whole lot of love. Coronation Chicken is proof that the best recipes are the ones that connect us: to history, to family, and to each other across the dinner table.
It’s more than just a recipe; it’s a versatile, flavorful, and endlessly charming dish that deserves a spot in your regular rotation. I hope you’ll make it, share it, and maybe even create your own messy-kitchen memory around it.
With a full heart and a hungry belly,
— Emily 🥄✨
