Coronation chicken is a British dish of cooked chicken coated in a gently spiced, creamy curry dressing, often with dried fruit and almonds. Created for the 1953 coronation of Queen Elizabeth II, it is served cold, making it useful for sandwiches, salads, and relaxed lunches.
Ingredients
- 3 cups (420 g) cooked, skinless chicken breast or thigh, cut into bite-size pieces
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) plain Greek yogurt or crème fraîche
- 2 tablespoons (30 ml) mango chutney
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon mild curry powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine salt, plus more to taste
- 2 tablespoons (20 g) dried apricots, finely chopped
- 2 tablespoons (20 g) sliced almonds, lightly toasted
- 1 tablespoon (4 g) chopped fresh cilantro (optional)
Instructions
- If cooking chicken specifically for this recipe, allow time for it to cool before mixing. Cook it by poaching, roasting, or another preferred method, checking the thickest part with a food thermometer. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Cool promptly, then cut into bite-size pieces. This recipe’s cook time is 0 minutes because it uses already-cooked chicken.
- In a medium bowl, stir together the mayonnaise, yogurt, chutney, lemon juice, curry powder, cinnamon, and salt until smooth. Taste the dressing; add a little more lemon for brightness or chutney for sweetness if needed.
- Fold the chicken and chopped apricots into the dressing until evenly coated. Cover and chill for 45 minutes so the flavors can meld. Keep it refrigerated during this time.
- Just before serving, taste again and adjust the salt or lemon juice. Fold in the toasted almonds and cilantro, if using. Adding the almonds at the end helps them stay crisp.
Tips
- Use cooled chicken. Warm chicken can loosen the dressing and raise the temperature of this cold dish. If cooking chicken from raw, cool it safely and refrigerate it promptly before assembling.
- Adjust the curry gradually. Curry powder blends vary in strength. Start with the listed teaspoon, then add more in small pinches if you prefer a stronger flavor.
- Balance the dressing. Chutney sweetness and thickness vary by brand or recipe. Add lemon juice for a sharper finish, or a spoonful of yogurt if the sauce tastes too rich.
- Keep nuts crisp. Toast almonds in a dry skillet over medium-low heat, stirring for a few minutes until fragrant, then cool completely. Fold them in just before serving.
Serving Suggestions
Serve coronation chicken chilled or cool, spooned into a sandwich with soft bread, a roll, or a wrap. It also works over lettuce, watercress, or mixed salad greens, with cucumber and tomatoes on the side. For a fuller lunch, pair it with baked potatoes, rice, or a simple green salad. If serving buffet-style, set out small portions and keep the rest refrigerated rather than leaving the whole bowl at room temperature.
Variations
Fruit and texture: Replace the apricots with 2 tablespoons (20 g) raisins or sultanas. For a less sweet dressing, omit dried fruit altogether. Chopped celery can add crunch, though it gives the salad a fresher, less traditional feel.
Make it lighter: Use all Greek yogurt instead of the mayonnaise and yogurt combination. The result will be tangier and less rich; add a little extra chutney if you want to restore some sweetness. For a dairy-free version, use a plant-based yogurt and mayonnaise, checking their seasoning and consistency.
Spice level: Use mild or medium curry powder to suit your preference. A pinch of cayenne adds heat, while a small amount of extra cinnamon gives a warmer, sweeter aroma. Avoid adding a large amount at once, since the spices become more noticeable as the salad chills.
Traditional-style touch: Some versions include a little tomato purée or a splash of cream. For a gentle tomato note, stir in 1 teaspoon (5 g) tomato paste; add cream only a teaspoon at a time, as it can thin the dressing. Recipes vary, so these are optional rather than required ingredients.
Storage and Reheating
Refrigerate coronation chicken within 2 hours of preparation, in a covered container at 40°F (4°C) or colder. It keeps for 3 to 4 days in the refrigerator. If it has been sitting at room temperature for more than 2 hours—or more than 1 hour in temperatures above 90°F (32°C)—discard it. This is a cold chicken salad, so it is not intended to be reheated. If you do reheat a portion for another use, heat leftovers to 165°F (74°C), measured with a food thermometer; the dressing may separate. For best texture, store the toasted almonds separately and add them when serving.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Remove the skin and bones, then measure 3 cups (420 g) of meat. Let it cool if it is still warm before mixing it with the dressing.
Is coronation chicken served hot or cold?
It is generally served cold or well chilled as a salad or sandwich filling. Keep it refrigerated until serving and avoid leaving it out for extended periods.
What is mango chutney, and what can replace it?
Mango chutney is a sweet-and-sour condiment made with fruit and spices, commonly sold in jars. If unavailable, use apricot chutney; in a pinch, mix a little apricot jam with lemon juice, though the flavor will be simpler and less spiced.
Can I make it ahead?
Yes. Mix the chicken and dressing up to a day ahead and keep it covered in the refrigerator. Add toasted almonds shortly before serving to preserve their crunch.
How do I stop the dressing from becoming watery?
Use chicken that has cooled completely and is not wet from poaching; drain and pat it dry if needed. Add juicy ingredients sparingly, and keep any extra yogurt or lemon juice measured rather than pouring it in all at once.
Can I freeze coronation chicken?
Freezing is not recommended. Mayonnaise and yogurt-based dressings can split or turn watery after thawing, and the chicken’s texture may become less pleasant. Make a smaller batch and refrigerate leftovers instead.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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