Coronation Chicken is an absolute British classic. This recipe takes a cold sandwich filler and turns it into a dreamy creamy coronation chicken style curry. Super quick and easy, this dish is sure to be on the table for your next family dinner!
Coronation Chicken
Coronation chicken is literally my child hood in a dish. You know those sandwich filler packs you get from the supermarkets? With some thick, chunky tiger bread? Yup, that’s the reason I’ve never had a six pack! But more positively that’s what has inspired this easy coronation chicken recipe I’m sharing will you today!
For those of you who are thinking ‘what is coronation chicken and why is this boy talking about sandwiches’ I’d be happy to clear things up.
What is Coronation Chicken?
Coronation chicken is traditionally a cold dish, often made with leftover chicken in a mayonnaise based dressing. The most common ingredients in such dressing alongside the mayo, is curry powder and some sort of fruity aspect, such as mango or sultanas. It’s insanely delicious, trust me.
Hot Coronation Chicken
As you can already tell, I’ve eaten enough coronation chicken to last me a lifetime, so it was time to take things to the next level. I’ve kept the same traditional flavours of coronation chicken, just altered the texture into a dreamy creamy curry that’s perfect to serve hot over rice for dinner.
Coronation Chicken Marinade
All good curries start with a marinade and this is no exception. The marinade serves 2 purposes:
- Tenderizes the chicken.
- Injects flavour into the chicken.
For this recipe we’re going with boneless skinless chicken thighs. Chicken thigh tends to be more flavoursome than breast. It’s also more difficult to overcook and tends to be slightly softer and more tender. You can however sub chicken breast if that’s what you’ve got on hand.
The marinade is incredibly simple and consists of plain yogurt, garlic & ginger and curry powder.
How long to marinate for?
A minimum of 1 hour, up until overnight. Even 30mins will work a treat! So as long as you have time for.
Coronation Chicken Curry
Once you’ve marinated the chicken it’s on to the curry. As far as ‘curry in a hurry’ goes this is pretty darn close from here on out. Here’s what you’ll need:
- Curry Powder
- Green/Spring Onion & Coriander/Cilantro
- Sultanas & Mango Chutney
- Giner & Garlic
- Chicken Stock & Heavy Cream
- Yogurt
Serving Coronation Chicken Curry
When it comes to serving, as I mentioned earlier it goes fantastically with rice.
I have addressed this in the recipe notes, but I’ll say it again – don’t forget the toasted flaked almonds. I know, look how pretentious I’ve become! Pre-food blogger Chris wouldn’t even know what an almond was, let alone one that’s been toasted and flaked! But all jokes aside they compliment this dish beautifully. Not only do they add a nice little crunch, but the flavour blends so well with the other ingredients. So unless you have an allergy, they’re definitely a must 🙂
Alrighty, let’s tuck into the full recipe for this coronation chicken shall we?!
How to make Coronation Chicken Curry (Full Recipe & Video)
Coronation Chicken Curry
Equipment
- Medium Mixing Bowl & Cling Film (for marinade)
- Large Deep Frying Pan, Tongs & Wooden Spoon (for curry)
- Large Bowl (for storing cooked chicken)
- Sharp Knife & Chopping Board
- Serving Spoon
Ingredients
Chicken Marinade
- 1.2lb / 600g boneless skinless Chicken Thighs diced in to bite sized chunks
- 1 cup / 240ml full fat Plain Yoghurt
- 1 tbsp Curry Powder (I use 'medium')
- 1 tsp Ginger, minced/very finely diced
- 1 tsp Garlic, minced/very finely diced
- 1 tsp Salt
- 1/2 tsp Black Pepper
Sauce
- 1 cup / 240ml Double/Heavy Cream, at room temp
- 1/2 cup / 120ml Chicken Stock
- 1/4 cup / 80g Mango Chutney
- 1/4 cup / 60g full fat Plain Yogurt
- 1/4 cup / 40g Sultanas
- 2 tbsp finely diced Fresh Coriander/Cilantro, plus more to serve if desired
- 2 large Spring Onions, finely diced
- 1 tbsp Curry Powder (I use 'medium)
- 1 tsp Ginger, minced/very finely diced
- 1 tsp Garlic, minced/very finely diced
- squeeze of Lemon Juice, (up to half a lemon)
- 1 tbsp Oil for frying, plus more as needed (vegetable, canola, sunflower)
- Salt & Black Pepper, to taste
To serve
- Rice
- Toasted Flaked Almonds
- Coriander/Cilantro
- Flatbreads
Instructions
- In a medium-sized mixing bowl combine the diced chicken with garlic, ginger, curry powder, salt & pepper. Pour in the yoghurt and stir to combine. Cover with cling film and marinate in the fridge for 2-24 hours. Take out the fridge around 30mins before needed. If you're pushed for time just marinate at room temp for 30mins.
- Add 1 tbsp oil to a large pan over high heat. Use tongs to transfer half of the chicken to the pan and spread it out so each piece has a little room (don't pour in the marinade, just the chicken). Leave to fry for a few mins until it begins to char, then flip each piece and continue frying until lightly charred on the other side (a little char = extra flavour). The chicken should just about be cooked through (will continue cooking in a sec). Remove the chicken and place it in a bowl to one side, then scrape out any large bits of char and repeat with the second batch, adding more oil if needed.
- Remove the second batch then lower the heat to medium. Add in a dash of oil if needed, then add ginger, garlic, sultanas and spring onion. Fry for a couple of mins to soften. Stir in 1 tbsp curry powder and toast for a minute or so. Stir in chicken stock and cream, then stir in yoghurt, mango chutney and coriander/cilantro. Stir the chicken back in and bring to a gentle simmer.
- Allow everything to bubble away for around 10mins until the sauce thickens, stirring somewhat frequently. Finish by stirring through a squeeze of lemon juice, then check for seasoning and adjust if needed. The lemon just brightens up the dish and cuts through the richness of the cream.
- Serve over rice with toasted flaked almonds and coriander/cilantro over the top.
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you’re looking for the cold (classic) sandwich filler coronation chicken check out my Coronation Chicken Recipe or Coronation Chicken Pasta Salad!
For more similar recipes check out these beauties:
Easy Curry Recipes
- Halloumi Curry
- Slow Cooker Chicken Curry
- Chicken Thai Green Curry
- Chicken Curry in a hurry
- Butter Chicken
- Chicken Korma
I substituted mushrooms for sultanas as I had them and not keen on sultanas in curry, delishous not hot but just a lovely spice level.
Pleased to hear it went down well, Ruth! Thanks so much for the review 🙂 C.