Here I’ll show you how to make Coronation Chicken in the easiest and most delicious way possible!
Coronation chicken is an absolute British classic. There’s a few different ways to make and serve it, but today I’ll show you how I make mine. I’ve kept its traditional roots in tact so if you’re new to this dish you’re in safe hands 😉. Follow me…
Coronation Chicken
When I tell you this stuff is running through my veins I truly mean it. This is actually one of the first recipes I ever made, and it’s still one I make to this day. Just quickly, for those new around here:
What is Coronation Chicken?
Coronation chicken is a cold chicken salad, most commonly served as a sandwich filler, but can also be seen in leafy salads and baked potatoes. It’s believed to have been created in the 1950s when it was created and served to Elizabeth II at a banquet.
What does Coronation Chicken taste like?
Coronation chicken has a really unique flavour. It’s creamy yet tangy and fruity yet savoury.
Coronation Chicken Sauce
I’m a firm believer that coronation chicken should have a saucy consistency. As such, it’s important that the sauce itself is full of flavour. Here’s what you’ll need:
Coronation Sauce Ingredients
- Mayo – Full fat whole egg mayo for a fuller flavour.
- Greek Yogurt – Many recipes actually use all mayonnaise, but I find it far too rich and heavy. As such I like to go 50/50 with mayo and yogurt.
- Curry Powder – I’m a sucker for spice, but here you really want more of the flavour from the curry powder, not so much the spice. As such I usually go for mild curry powder.
- Mango Chutney – This is a crucial ingredient. It adds fruitiness, tanginess and sweetness to the sauce, all of which are essential in coronation chicken.
- Lemon Juice – Livens up the sauce.
I like to make the sauce separate then incorporate it with everything else. This way you get more of an even distribution of ingredients and can easily adjust seasoning if needed. You can also make the sauce ahead of time and store in the fridge until needed!
How to make Coronation Chicken
Once the sauce is ready to rock and roll it’s all plain sailing from there. For the chicken itself you’ll want to use rotisserie chicken. That or you can fry up some chicken breasts, leave to cool and dice up from there. In both cases though it’s important the chicken is cold or room temp. If it’s still warm it’ll make the sauce go gloopy.
Coronation Chicken Fillings
- Chicken – discussed above.
- Coriander/Cilantro – This adds a nice burst of flavour and compliments the curry powder really well.
- Spring Onion – Spring onion is great because it offers a light onion flavour without overpowering. It also has a subtle texture which works great here.
- Sultanas – These are essential for coronation chicken. Can sub raisins.
- Flakes Almonds – These adds a nice crunch. Can omit for allergy reasons.
Can I make Coronation Chicken ahead of time?
Yep! You’ll find making ahead of time will actually allow the flavours to marry a little more. Just be aware as it rests it becomes less saucy, where the chicken begins to soak up the sauce.
How long does Coronation Chicken last in the fridge?
This depends on how long you’ve had the cooked chicken for. Chicken cooked the day of making this means the coronation chicken will comfortably last 3 days tightly covered in the fridge, longer at your discretion.
Serving Coronation Chicken
There’s a few different ways you can serve coronation chicken. Typically you’ll find it in two contexts here in the UK. First is in a sandwich filler, often found in supermarkets. Second is at a baguette/sandwich shop or some sort of deli. If you’re serving it in a sandwich I recommend Giraffe or Tiger Bread (something with a nice crust) and only add iceberg lettuce and butter. That’s how I always serve mine. You don’t need anything else!
Two other ways to serve coronation chicken are on a baked potato or with a leafy salad. Heck just grab a spoon already, I’m starving! 🤪
For more coronation recipes check out my Coronation Chicken Curry and Coronation Chicken Pasta Salad!
For another classic sandwich filler check out my Chicken Tikka Sandwich Filler!
Alrighty, let’s tuck into the full recipe for this coronation chicken shall we?!
How to make Coronation Chicken (Full Recipe & Video)
Classic Coronation Chicken
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Sharp Knife & Chopping Board
- Spatula
Ingredients
- 2 packed cups / 300g Cooked Chicken, diced into cubes (see notes)
- 1/2 cup / 120g Full Fat Mayo
- 1/2 cup / 120g Plain Unsweetened Greek Yogurt
- 1/4 cup / 60g Mango Chutney
- 1/4 cup / 40g Sultanas
- 1/4 cup / 30g Flaked Almonds, optionally toasted (can omit for allergy reasons)
- 1 1/2 tbsp Mild Curry Powder (can use medium/hot curry powder if you want it spicy!)
- 2 medium sized Spring/Green Onions, finely diced
- 1 tbsp finely diced Coriander/Cilantro
- 1/2 Lemon, juice only
- Salt & Black Pepper, to taste
Instructions
- Sauce: In a small mixing bowl combine mayo, yogurt, mango chutney, curry powder, lemon juice and salt & pepper (to taste). Place to one side.
- Coronation Chicken: In a large mixing bowl add diced chicken, flaked almonds, spring onion, coriander/cilantro and sultanas. Pour in sauce and combine until everything's evenly distributed.
- Serve: Serve in a baguette, pita, wrap, sandwich, baked potato or leafy salad!
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 loved this Coronation Chicken recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!
I tried the recipe with left over ingredients from Christmas. After spending an arm and a leg on Christmas food I didn’t want to make another trip to the shop.
I used;
Mayo
Swig of left over Turkey Gravy
Yogurt
Curry powder
Coriander powder
Cumin
Tumeric
Chutney
Gherkins, very finely sliced
Red onion, very finely sliced
I found the tumeric gave it a lovely rich yellow cupboard.
As we can see it’s a very versatile dish. I think If I added the almonds it would have been a fantastic addition.
Definitely add yogurt as it takes the richness out and makes it lovely and light.
Thanks for the inspiration Chris.
Have a good Christmas everyone.
Thanks so much for the review, Josh! The alterations sounds fab. C.
I made this last night for 8 people and it went down a storm. It was absolutely delicious served as suggested, with shredded iceberg lettuce on buttered baguette. Someone even wiped the last dregs out of the bowl with their bread. It will be ideal to serve as a side for our Coronation street party in May.
This is so great to hear, Chris! Thanks so much for popping back for a review 🙂 C.
Really tasty and easy recipe
Thanks, Daisy!
This is the closest recipe I’ve come across that is just like the great sandwiches we had while visiting Skye. Thank you!
Ah that’s so great to hear, Julie! 🙂
AMAZING!! I just made this today and I’m literally obsessed! Thank you!!!!
Awesome to hear, Trevie! 🙂 C.
Phenomenally good! I made this for Mother’s Day afternoon tea and it has been requested every week since. Absolutely delicious!
That’s so lovely to hear! Thanks, Leila! 🙂
You Americans are bizarre. I honestly wish we Brits had a separate internet. What was the funniest was the sultanas or raisins being “essential” for Coronation Chicken. They are not, I promise you. It does, however, fit in with your cuisine being basically mixing tins and packets and sachets together. My best friends husband was one of the chefs at Buckingham Palace. I still have his handwritten recipe in my old recipe book. I promise you that only way in which this recipe resembles real coronation chicken (created, obviously, for the Queen’s Coronation) is that you have the sheer delusion to call them the same thing.
What a rude reply. The reason why Brits don’t have their own separate internet is because there is no demand for your dishes. Aside from Sunday roast, Yorkshire pudding and fish & chips, the rest is pretty bland. There is a reason why all the top restaurants in London are French. Why would you assume that this dish is supposed resemble your “Queen’s coronation?”
Hello, Chris! We served your wonderful recipe at a small tea party last evening and it was fantastic. My only change, due to no store around me having ANY jars of chutney, was to use foggy ginger preserves. A bit more curry powder also. No sultanas to be found so I subbed golden raisins and used the flaked almonds. Wonderful! I doubled the ingredients for the sauce so we would have some left over. Oh my, used as a dip with baby carrots. Thank you forbsuch edible joy! 4 happy partakers here in our little corner of Massachusetts.
This is so awesome to hear, Kim! Thanks so much for popping back for a review 🙂
I must say, you were wrong about it lasting three days in a fridge… I made a double batch and it was still gone by the second day! 😀 Absolutely fantastic! It brought me right back to when I was living in England. Love it! Thank you! 🙂
Happy to hear it went down well, Samuel! 🙂
Better than any store bought!