Introduction

Did you know that a dish invented for a queen’s party in 1953 is still one of the most popular sandwich fillers and buffet staples in the UK today? Honestly, it’s true! This isn’t just any recipe; it’s a slice of history, a testament to the power of a truly delicious combination of flavors. That’s the magic of Coronation Chicken. But here’s the million-dollar question: with so many versions floating around, from the bland to the bizarre, how to make coronation chicken that’s actually worthy of a celebration?

Let me tell you, I’ve had my fair share of disappointments. I’ve been served versions that were little more than mayo with a hint of curry powder, and others so sweet they could have been a dessert. It was a culinary tragedy! But after years of tweaking, tasting, and (I like to think) perfecting, I’ve landed on a recipe that balances creamy, fruity, and spicy notes in perfect harmony. It’s the one I get asked for every time I bring it to a potluck. So, let’s dive in and create a legendary dish together.

What You’ll Need: The Flavor Orchestra

Think of the ingredients for this coronation chicken recipe as an orchestra. Each one plays a crucial part, and when they all come together, it’s a symphony in your mouth. Here’s your shopping list.

For the Poached Chicken:

• 4 boneless, skinless chicken breasts (about 1.5 lbs or 700g) – free-range is best for flavor!
• 1 bay leaf
• 4-5 black peppercorns
• A few slices of onion
• Enough cold water to just cover the chicken

For the Legendary Sauce:

• 1 tablespoon sunflower or vegetable oil
• 1 small onion, finely chopped
• 2 tablespoons mild curry powder (I swear by Madras for this)
• 2 tablespoons tomato purée
• 4 tablespoons red wine (optional, but it adds a wonderful depth)
• 200ml (¾ cup + 1 tbsp) good-quality mayonnaise
• 100ml (scant ½ cup) Greek yogurt or crème fraîche (yogurt for tang, crème fraîche for extra richness)
• 2 tablespoons mango chutney (lumps are encouraged!)
• 1 tablespoon apricot jam (this is the secret sweetness, trust me)
• A squeeze of fresh lemon juice (about half a lemon)
• Salt and freshly ground black pepper to taste

The Finishing Touches:

• 2 tablespoons sliced almonds, lightly toasted

• 2 tablespoons fresh cilantro or parsley, chopped

• Substitution Notes: No Greek yogurt? Sour cream works beautifully. Don’t have red wine? A splash of orange juice can work in a pinch. For a dairy-free version, use all mayo and a dairy-free yogurt alternative.

How Long This Culinary Journey Takes

Let’s be real, we all check the timing before we commit to a recipe. This one is surprisingly straightforward.

• Prep time: 20 minutes (mostly chopping and sauce-making)
• Cooking time: 20-25 minutes (for poaching the chicken)
• Total time: About 45 minutes, plus cooling time. And honestly, letting it chill in the fridge for an hour or two before serving makes it even better. The flavors get to know each other and throw a party of their own.

Your Step-by-Step Guide to Coronation Glory

Alright, apron on? Let’s do this.

Step 1: Poach the Chicken to Perfection

Place your chicken breasts in a large saucepan. Add the bay leaf, peppercorns, and onion slices. Cover everything with cold water—just enough to submerge the chicken. Why start cold? It cooks the chicken more evenly and keeps it tender. Bring it to a gentle simmer (not a rolling boil!), then reduce the heat and let it poach for 15-18 minutes. You’ll know it’s done when the chicken is cooked through and no pink remains. Pull it out, let it cool on a plate, and then shred it with two forks. Pro tip: Save that poaching liquid! It’s a fantastic, light stock for soups.

Step 2: Build the Flavor Base

Heat the oil in a small pan over medium heat. Add the finely chopped onion and cook for about 5-7 minutes until it’s soft and translucent but not browned. This is where the flavor foundation is built! Now, stir in the curry powder and cook for another minute until it’s fragrant. This “blooms” the spices and unlocks their full potential.

Step 3: Create the Sauce Foundation

Stir the tomato purée into the onion and spice mix, cooking for another minute. Now, pour in the red wine (if using) and let it bubble away until the mixture thickens slightly. This might look a bit weird, but stay with me. Take the pan off the heat and let this incredible paste cool completely. This is non-negotiable—if it’s hot, it’ll split your mayo and yogurt. Nobody wants that.

Step 4: Bring It All Together

In a large bowl, whisk together the mayo, Greek yogurt (or crème fraîche), mango chutney, apricot jam, and lemon juice. Now, scrape in every last bit of that cooled curry-onion paste. Whisk it all until it’s smooth and a beautiful golden color. Season generously with salt and pepper. Taste it! Does it need more lemon? More jam? Adjust to your liking—you’re the boss.

Step 5: The Grand Finale

Add your shredded chicken to the bowl of glorious sauce and fold it through gently until every piece is lovingly coated. Stir through most of your toasted almonds and fresh herbs, saving a little for garnish. For the best results, cover the bowl and pop it in the fridge for at least an hour. I know, the wait is torture, but it’s worth it.

What’s Actually in This? The Nutritional Lowdown

Look, I’m not going to pretend this is a health food. It’s a celebration dish! But it’s good to know what you’re enjoying. This nutritional info is per serving (assuming this recipe serves 6).

• Calories: ~420 kcal
• Protein: ~28g (excellent source!)
• Fat: ~30g (the majority comes from the mayo, but using Greek yogurt helps)
• Carbohydrates: ~10g
• Sugar: ~8g

Want a Lighter Version? Healthier Swaps!

You can absolutely make this recipe a bit friendlier to your wellness goals without sacrificing that iconic taste.

• Protein Power: Use skinless, roasted chicken breast instead of poaching for a deeper flavor without extra fat.
• Sauce Smarts: Swap half the mayo for more Greek yogurt. The tang is fantastic and it slashes the calories and fat.
• Sugar Savvy: Look for a reduced-sugar mango chutney or apricot jam, or simply reduce the quantity by half.
• Veggie Delight: This sauce is incredible with chickpeas, boiled potatoes, or roasted cauliflower as a chicken alternative.

How to Serve It Like a Pro

Coronation chicken is the ultimate versatile dish. Here’s how I love to serve it:

• The Classic: Piled into fresh, crusty bread or soft rolls for the ultimate sandwich. A little crisp lettuce is chef’s kiss.
• The Buffet Star: Served in a large bowl with a extra sprinkle of almonds and cilantro on top, surrounded by crackers or sliced baguette.
• The Salad Hero: Spooned over a bed of mixed greens, peppery arugula, or even cold, cooked quinoa.
• The Fancy App: Elegant little vol-au-vents or pastry cups filled with the mixture for a posh party bite.
• My Favorite Lunch: Stuffed inside a ripe, creamy avocado half. Honestly, try it. It will change your life.

Don’t Make These Common Mistakes!

I’ve learned these the hard way so you don’t have to.

• Rushing the Cool Down: Adding the warm curry paste to the cold mayo is a one-way ticket to Splitsville. Patience is key.
• Using a Super Strong Curry Powder: This isn’t a vindaloo. A mild, aromatic curry powder is essential. Taste it first!
• Overcooking the Chicken: Poaching is gentle for a reason. Boiling or overcooking leads to dry, stringy chicken. A meat thermometer should read 165°F (74°C).
• Skipping the Toast on the Nuts: Toasting almonds takes two minutes but adds a crucial nutty crunch. Don’t skip it!

How to Keep Your Leftovers glorious

This dish is arguably even better the next day! Here’s how to store it properly.

• In the Fridge: Keep it in a sealed airtight container. It will stay fresh and delicious for up to 3 days.
• Can You Freeze It? I don’t recommend it. The dairy-based sauce is likely to separate and become grainy when thawed. It’s best enjoyed fresh.
• Make-Ahead Magic: You can absolutely poach and shred the chicken up to two days in advance. You can also make the sauce base (through step 3) and keep it covered in the fridge. On the day, just mix the sauce base with the mayo/yogurt mix and combine with the chicken.

Ready to Crown Yourself Kitchen Royalty?

And there you have it! You’re now armed with everything you need to know about how to make coronation chicken that’s fit for, well, you. It’s more than just a recipe; it’s a story, a conversation starter, and a guaranteed crowd-pleaser.

So, what are you waiting for? Give it a try this weekend! I’d be absolutely thrilled to hear how it turns out. Did you add your own twist? Did your family love it? Drop a comment below and share your coronation stories. And if you’re looking for another classic British dish to master, check out my ultimate guide to the perfect Shepherd’s Pie next!

Happy cooking!

Your Coronation Chicken Questions, Answered! (FAQs)

Q: What can I use instead of red wine in the sauce?
A: No worries! The red wine adds depth, but it’s not essential. You can skip it entirely, or a splash of fresh orange juice or even a tiny bit of red wine vinegar diluted with water can provide a similar fruity acidity.

Q: Can I use leftover roast chicken or a store-bought rotisserie chicken?
A: Absolutely! This is a fantastic way to use up leftover chicken. Just shred about 4 cups of cooked chicken and skip the poaching step entirely. It’s a huge time-saver.

Q: Is coronation chicken served hot or cold?
A: Traditionally, it is always served cold, which makes it perfect for picnics, buffets, and packed lunches. Chilling it allows the flavors to meld together perfectly.

Q: My sauce seems too thick. How can I thin it out?
A: Easy! A tablespoon or two of the chicken poaching liquid (once cooled) is perfect for thinning the sauce without diluting the flavor. You could also use a tiny splash of water or cream.

Q: What’s the best curry powder to use for an authentic taste?
A: Most traditional recipes call for a mild, aromatic curry powder like Madras. Avoid anything labeled “hot” or “extra spicy” unless you really want to feel the heat! The goal is warmth and fragrance, not fire.