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 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 ya’ll 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.
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.
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.
Introducing my take on coronation chicken – the same iconic taste, made into a creamy delicious curry.
I developed this recipe a while back, I vaguely remember having a coronation chicken craving around dinner time, but not wanting a cold sandwich filler kinda deal. You feel me?
I’ve never actually seen a similar recipe to this, so it was a little trial and error, but let me tell you this. It so works.
I’ve kept the same traditional flavours of coronation chicken, just altered the texture into a dish that’s perfect to serve hot over rice for dinner. Before we tuck into the who what when why and how, here’s what you’ll need for the sauce.
Coronation Chicken ingredients
- Chicken Stock
- Mango Chutney
- Mild Curry Powder
- Green Onion
- Lemon Juice
A beautiful and vibrant concoction of flavours, if I do say so myself.
Anywho, let’s check out this simple coronation chicken recipe and see just how easy it is to make!
How to make Coronation Chicken
- First things first, like any good curry it’s all about a good marinade. For this recipe I use chicken thigh because they’re generally fattier and packed with a little more flavour than breast, but go ahead and use chicken breast if you fancy!
- Mix curry powder, ginger, garlic, salt and pepper in with bite size chunks of chicken, then stir in plain yogurt. This will tenderise the chicken and give it an initial layer of flavour. Cover and pop in the fridge to marinate.
- Crack out the frying pan, sear the chicken until it takes on colour then pop to one side. Chuck in your garlic, ginger, green onions, curry powder and sultanas. It’s important to add the curry powder in at this point as frying it will enhance the flavour. It’s also nice to give the sultanas a gentle fry so they soften up a little.
- Pour in the chicken stock, then the cream, mango chutney and a sprinkle of coriander/cilantro. Finish by popping back in your chicken to finish cooking through.
And that’s literally it. Simple right?
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 🙂
All in all this coronation chicken recipe is super easy to make and even more delicious to eat. Enjoy it for dinner and pop the leftovers in a sandwich the day after! Either way, be prepared to get hooked on coronation chicken all over again.
Right, I’m getting hungry all over again, let’s get cracking.
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How to make Coronation Chicken (Full Recipe & Video)
- 4-6 Skinless Chicken Thighs, diced in to bite sized chunks
- 1 cup / 250ml Plain Yogurt
- 1 tsp Ginger, minced
- 1 tsp Garlic, minced
- 1 tsp Mild Curry Powder
- pinch of Salt & Black Pepper
- 1 cup / 250ml Heavy Cream
- 1/2 cup / 125ml Chicken Stock
- 2 tbsp Mango Chutney
- 2 Green Onions, diced
- 1 heaped tbsp Fresh Coriander/Cilantro, diced (plus extra to serve)
- 1 heaped tsp Mild Curry Powder
- 1 tsp Ginger, minced
- 1 tsp Garlic, minced
- 1/4 cup Sultanas
- squeeze of Lemon Juice, to taste
- Salt & Black Pepper, to taste
- Oil for frying (vegetable, canola)
- Toasted Flaked Almonds
- In a suitably sized bowl, add all your marinading ingredients apart from the yogurt, mix, then combine with the yogurt. Cover and leave in the fridge for 1-12 hours.
- Heat up some oil in a suitably sized pan over high heat. Drain away the marinade in a colander (do not rinse) and fry the chicken each side for a few minutes until browned. Fry in batches if you need to. Take chicken out and place to one side.
- Lower heat to medium, adding more oil as necessary, and chuck in your garlic, ginger, sultanas and green onion. Fry for a few minutes until soft and stir in your curry powder.
- Pour in your chicken stock, then stir in your cream, mango chutney, a squeeze of lemon juice and coriander/cilantro. Bring to a simmer and add your chicken.
- Allow to simmer, stirring occasionally, until the sauce thickens and the chicken is hot all the way through. Taste test for seasoning and add salt and pepper as necessary.
- Serve over rice with toasted flaked almonds and coriander/cilantro over the top.
Quick 1 min demo!
Looking for more easy chicken dinners? Check out my Pistachio Crusted Chicken with Honey Mustard Cream Sauce!