Coronation Chicken close up with toasted flaked almonds
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5 from 2 votes

Coronation Chicken

'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
Author: Chris Collins


  • 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)

To serve

  • Rice
  • 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.



a) Marinading - 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.
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 definifely recommend marinating.
c) Draining - Just to confirm when I say 'drain away marinade' I just mean shake it about in a colander to get rid of some of the moisture. If you poured the marinade straight into the pan, the chicken is just going to boil and the yogurt will curdle.
d) 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.
e) 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!
f) Leftovers - I've just polished some off about 5 minutes ago straight from the fridge between two slices of bread. Also reheats perfectly!
g) 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