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Coronation Chicken close up with toasted flaked almonds
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5 from 3 votes

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!
Prep Time10 mins
Cook Time20 mins
Marinating1 hr
Total Time30 mins
Course: Dinner, Main Course
Cuisine: British
Servings: 4
Calories: 488kcal
Cost: £2 / $2.50


  • Medium Mixing Bowl & Cling Film (for marinade)
  • Sharp Knife & Chopping Board
  • Large Deep Frying Pan & Wooden Spoon
  • Serving Spoon & Bowl


  • 1.2lb / 600g Boneless Skinless Chicken Thighs, diced in to bite sized chunks


  • 1 cup / 250ml Unsweetened Plain Yogurt
  • 1 tsp Ginger, minced
  • 1 tsp Garlic, minced
  • 1 tsp Curry Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper


  • 1 cup / 250ml Heavy Cream, at room temp
  • 1/2 cup / 125ml Chicken Stock
  • 1/4 cup Mango Chutney
  • 1/4 cup Sultanas
  • 1/4 cup Fresh Coriander/Cilantro, finely diced (save some to serve)
  • 2 Green/Spring Onions, diced
  • 2 tbsp Unsweetened Plain Yogurt
  • 1 tbsp Curry Powder
  • 1 tsp Ginger, minced
  • 1 tsp Garlic, minced
  • squeeze of Lemon Juice, to taste
  • Salt & Black Pepper, to taste
  • Oil for frying (vegetable, canola)

To serve

  • Rice
  • Toasted Flaked Almonds
  • Coriander/Cilantro


  • In a suitably sized bowl, add diced chicken, 1 tsp minced garlic & ginger, 1 tsp salt and 1/2 tsp black pepper, mix, then combine with 1cup/250ml yogurt. Cover and leave in the fridge for 1-12 hours. Take out of the fridge 30mins before using (important - frying cold chicken will cause it to seize up and go chewy).
  • Heat up 1 tbsp oil in a suitably sized pan over high heat. One by one add the chicken pieces (shake off a bit of the marinade before adding in) fry in batches if you need to. Once nicely charred on one side (a little char = extra flavour) flip and continue frying until just cooked through. Take chicken out and place to one side.
  • Lower heat to medium, adding more oil as necessary, and chuck in 1 tsp garlic & ginger, 1/4 cup sultanas and 2 diced green onion. Fry for a few minutes until soft. then stir in 1 tbsp curry powder and toast for a minute or so.
  • Pour in 1/2cup/125ml chicken stock, then stir in 1cup/250ml cream, 1/4 cup mango chutney 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. Stir through 2 tbsp yogurt, then taste test for seasoning and adjust with salt, pepper and a squeeze of lemon juice as necessary.
  • Serve over rice with toasted flaked almonds and coriander/cilantro over the top.



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 - 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!


Calories: 488kcal | Carbohydrates: 14.1g | Protein: 37.6g | Fat: 32.5g | Saturated Fat: 15.8g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 11.1g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 358mg | Potassium: 651mg | Fiber: 1.4g | Sugar: 9.8g | Vitamin A: 3550IU | Vitamin C: 71.8mg | Calcium: 70mg | Iron: 1.8mg