Coronation Chicken
A classic British cold chicken salad — tender poached chicken in a creamy, fruity curried sauce with mango chutney, sultanas and toasted almonds. Brilliant for sandwiches, buffet plates or spooned onto warm rice.
Coronation Chicken is Britain’s cheeky, retro answer to ‘posh buffet food’ — invented for a royal fête but perfect for any gathering where you want something that looks and tastes like a treat without faff. It’s sweet, gently curried, creamy and rather addictive.
Poaching the chicken keeps it tender and the sauce — mayo, yoghurt, mango chutney and curry powder — is where this dish truly sings. Make it the day before for the best flavour, and watch it disappear at any picnic, party or sandwich round.
Ingredients
- 800 g skinless chicken breasts
- 900 ml low-sodium chicken stock — enough to just cover the chicken in the pan
- 2 bay leaves
- 6 black peppercorns — cracked
- 200 g mayonnaise — use good-quality for flavour
- 100 g Greek yoghurt (full-fat or 5%)
- 100 g mango chutney
- 30 ml mild curry powder — start with 1½ tbsp if you prefer gentle curry flavour
- 15 ml apricot jam — optional, for extra sweetness and gloss
- 15 ml lemon juice — freshly squeezed
- 75 g sultanas (golden raisins) — soaked if you like plump fruit
- 2 sticks celery — finely chopped
- 3 spring onions — thinly sliced (white and green parts)
- 50 g flaked almonds — toasted
- salt — to taste (about 1 tsp total)
- black pepper — to taste
Equipment
- large shallow pan for poaching
- probe thermometer (helpful)
- dry frying pan (for toasting almonds)
- measuring spoons
Instructions
Put the chicken breasts in a shallow pan. Add the stock (or water with a good pinch of salt) so the chicken is just covered, then add the bay leaves and cracked peppercorns.
Bring gently to a simmer over medium heat — do not let it boil. Once the surface shows a steady simmer, cover, reduce the heat so the liquid is barely moving and poach for 12–15 minutes (until the thickest part reaches 75°C / 165°F).
Transfer the chicken to a plate, cover with foil and leave to rest and cool for at least 10 minutes, then chill in the fridge until completely cold (ideally 1 hour).
While the chicken cools, toast the flaked almonds in a dry frying pan over medium heat, shaking the pan, until golden (about 3–4 minutes). Set aside to cool.
Make the dressing: in a mixing bowl combine the mayonnaise, Greek yoghurt, mango chutney, curry powder, apricot jam (if using) and lemon juice. Stir until smooth, then taste and adjust seasoning — add more curry powder or chutney if you want more heat or sweetness.
Chop the cooled chicken into bite-sized pieces — a mix of small chunks and a few larger flakes gives the best texture. Add the chopped celery, spring onions and sultanas to the dressing, then fold in the chicken and most of the toasted almonds (reserve a little to scatter on top).
Chill the assembled coronation chicken for at least 30 minutes to let the flavours marry. Taste again before serving and adjust salt/pepper and lemon if needed.
Serve cold with a scatter of the reserved toasted almonds and an extra grind of black pepper. Great on toasted bread for sandwiches, on a bed of leaves, or beside warm pilau rice.
Tips
- Poach gently and use a probe thermometer (75°C / 165°F) — overcooked breasts turn chalky and dry.
- Toast the almonds last-minute and keep a few aside for garnish to preserve crunch.
- If the dressing tastes flat, a squeeze of lemon lifts it immediately; if too sharp, a touch more apricot jam or honey calms it.
- Make-ahead: it keeps beautifully for 48 hours in the fridge — flavours improve overnight.
- If using leftover roast chicken, warm it briefly in the poaching liquid or warm water (5 minutes) then cool — it helps the texture match freshly cooked breast.
Substitutions
mango chutney → apricot jam + 1 tsp mild chutney or 2 tbsp apricot jam alone
Stays closeGreek yoghurt → extra mayonnaise or soured cream (same quantity)
Noticeably differentflaked almonds → toasted pumpkin seeds (pepitas) or chopped pistachios
Stays closesultanas → finely chopped dried apricots or currents
Stays close
Nutrition
Per serving · estimated
- 582
- Calories
- 43 g
- Protein
- 23 g
- Carbs
- 37 g
- Fat
- 3 g
- Fibre
- 22 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I use roasted or leftover chicken?
Yes. Chop cold roast or leftover chicken and fold into the dressing. If the meat is very dry, mix with a little extra mayo or a splash of stock before adding to the dressing.
How long will coronation chicken keep in the fridge?
Stored in an airtight container it’s good for up to 48 hours. The texture and flavour improve after a few hours, but don’t keep it longer for safety.
Can I make it vegan or dairy-free?
You can swap mayo for a vegan mayonnaise and omit Greek yoghurt; the texture will be slightly different but still tasty. This recipe as written is not vegan or dairy-free.
Can I freeze coronation chicken?
Not recommended. The mayo/yoghurt dressing separates on freezing and the texture suffers.
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