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Chicken/ Cream/ Hearty Dinners

Coronation Chicken Curry

April 11, 2018 (Last Updated: June 15, 2023) by Chris Collins

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!

overhead shot of curry in oval shaped bowl on white sheet

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.

closeup shot of coronation chicken in oval shaped bowl garnished with flakes almonds

Coronation Chicken Marinade

All good curries start with a marinade and this is no exception. The marinade serves 2 purposes:

  1. Tenderizes the chicken.
  2. 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.

how to marinate coronation chicken - 3 step by step photos

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
Top Tip #1 – Ensure you char the chicken a little, this will add an extra layer of flavour. Make sure you give the chicken room to fry, work in batches if you need to.
Top Tip #2 – Toast the curry powder to bring out the best of it’s flavour! Just a minute of two before you pour in the liquids will do the trick.

How to make coronation chicken curry - 6 step by step photos

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 dishΒ beautifully.Β 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 πŸ™‚

If you’re looking for the cold (classic) sandwich filler coronation chicken check out my Coronation Chicken Recipe or Coronation Chicken Pasta Salad!
If you like the sound of this curry then definitely check out my Slow Cooker Chicken Curry (Tikka Masala Style)!

Alrighty, let’s tuck into the full recipe for this coronation chicken shall we?!

Coronation Chicken served with rice in a white bwol with golden spoon and fork

How to make Coronation Chicken Curry (Full Recipe & Video)

Coronation Chicken close up with toasted flaked almonds

Coronation Chicken Curry

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!
5 from 6 votes
Print Pin Rate
Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: British
Prep Time: 10 minutes
Cook Time: 3 minutes
Marinating: 2 hours
Total Time: 2 hours 40 minutes
Calories per serving: 488kcal
Cost per serving: Β£2 / $2.50

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 (check list):

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.

Quick 1 min demo!

Notes:

a) Marinating - Even if you're in a rush/forgot to set a marinade in the fridge, still do try and marinate the chicken, even if just for 20/30 mins. If you're only marinating this long just leave at room temp. Chicken needs to be at or close to room temp before frying.
b) Chicken Breast -Β Feel free to sub for chicken breast. I use chicken thighs as they tend to be slightly more tender and have more flavour to them, so if you are using chicken breast I'd definitely recommend marinating.
c) Frying - It's important to ensure the oil is hot, hence the use of vegetable/canola oil (much higher smoking point than olive oil). You just want the chicken to take on colour, so don't panic if it's not cooked all the way through. It will continue cooking when resting and added back into the sauce. I find it easiest to add and remove with a pair of tongs.
d) Flaked Almonds - Try not to think of these as just garnish, they add a nice crunch to the dish and combine beautifully with the other ingredients. Of course you can leave them out for allergy reasons, it will still be delish!
e) Leftovers - I've just polished some off about 5 minutes ago straight from the fridge between two slices of bread. Also reheats perfectly!
f) Calories - Based on the following: 1 tbsp vegetable oil, without rice and without the yogurt. Marinades are really difficult to calculate as there's no way to tell how much remains on the chicken. However, plain yogurt is relatively low fat/low cal so shouldn't alter the calories too much!

Your Private Notes:

Nutrition:

Nutrition Facts
Coronation Chicken Curry
Amount Per Serving
Calories 488 Calories from Fat 293
% Daily Value*
Fat 32.5g50%
Saturated Fat 15.8g79%
Trans Fat 1g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 11.1g
Cholesterol 242mg81%
Sodium 358mg15%
Potassium 651mg19%
Carbohydrates 14.1g5%
Fiber 1.4g6%
Sugar 9.8g11%
Protein 37.6g75%
Vitamin A 3550IU71%
Vitamin C 71.8mg87%
Calcium 70mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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20 Comments

  • Reply
    Caroline Jones
    April 29, 2023 at 10:09 am

    Hi, I was wondering if you can freeze this curry?

    • Reply
      Chris Collins
      April 29, 2023 at 11:56 am

      It’s pretty cream heavy, so I’m not sure how well this would freeze. You could certainly give it a go and see how you get on! C.

  • Reply
    Cheryl Chrisman
    March 23, 2023 at 2:26 am

    5 stars
    Excellent and a most different taste. We LOVE your recipes! Thank you!

    • Reply
      Chris Collins
      March 23, 2023 at 10:13 am

      Thanks so much Cheryl! πŸ™‚ C.

  • Reply
    Alexandra Kennedy
    February 5, 2023 at 7:06 pm

    5 stars
    Thank you so much, love your recipes, they are always easy to follow and much more budget friendly then other recipes out there – not to mention, very tasty!
    We use several of your recipes now as part of our meal rotation.

    Thank you, keep them coming

    • Reply
      Chris Collins
      February 5, 2023 at 8:11 pm

      This is really heart-warming to read, Alexandra! Thanks so much for following along and I’m glad to hear the recipes are going down well πŸ™‚ C.

  • Reply
    Alex
    January 23, 2023 at 10:08 pm

    5 stars
    Unbelievable, thank you yet again!!

    • Reply
      Chris Collins
      January 24, 2023 at 10:49 am

      Thanks Alex! πŸ™‚ C.

  • Reply
    Tara
    May 16, 2020 at 7:03 pm

    5 stars
    Just made this for dinner, delicious!

    • Reply
      Chris Collins
      May 16, 2020 at 7:30 pm

      That’s awesome to hear, Tara! Glad it went down well πŸ™‚

  • Reply
    Dannii
    April 11, 2018 at 11:18 pm

    5 stars
    This reminded me of being a kid – I used to always have coronation chicken sandwiches. This looks so comforting.

    • Reply
      Chris
      April 12, 2018 at 10:42 am

      Yep, coronation chicken sandwich kid here too!! Thanks Dannii πŸ™‚

  • Reply
    Heidi Zimmerman
    April 11, 2018 at 11:17 pm

    This looks amazingly flavorful! I love the toasted almonds as a topping too.

    • Reply
      Chris
      April 12, 2018 at 10:41 am

      Alllllll about toasted almonds!!

  • Reply
    Dana
    April 11, 2018 at 10:46 pm

    5 stars
    Oh dude, what are you trying to do? Turn me back into a meat eater? This looks heavenly! I can joke about trying to create a pescetarian-friendly version of this all I want, but I can tell the chicken belongs in this dish and damn. I want it. (Worst pescetarian ever. Right here. Hi.) And, gorgeous photos as always!

    • Reply
      Chris
      April 12, 2018 at 10:41 am

      Hahaha best comment!! Thanks so much Dana πŸ™‚

  • Reply
    Sean@Diversivore
    April 11, 2018 at 10:23 pm

    I’m not familiar with coronation chicken (poor deprived Canadian here), but I must say I quite like the sounds of this. It seems like real satisfying, stick-to-your ribs stuff. Anglo-Indian food can be so interesting and when done right (like this!) pretty wonderful.

    • Reply
      Chris
      April 12, 2018 at 10:40 am

      It’s so good Sean, you gotta try it πŸ™‚

  • Reply
    Lynn | The Road to Honey
    April 11, 2018 at 9:30 pm

    Coronation chicken sounds a bit like a waldorf salad based on your ingredients description (minus the curry, of course). That said, I think your rendition looks way more tasty & sophisticated.

    • Reply
      Chris
      April 11, 2018 at 9:38 pm

      Thanks so much! You’re so right it is like warldof salad, I never thought of that!!

    5 KNOCKOUT

    DINNERS

    YOU'LL NEVER STOP MAKING!

    A FREE EMAIL SERIES, FROM ONE FOODIE TO ANOTHER