Coronation chicken pasta combines tender chicken and pasta with the creamy, gently spiced curry dressing associated with British coronation chicken. Mango chutney, apricots and toasted almonds add sweet, fruity and crunchy notes, making this a satisfying lunch or easy dinner served warm or chilled.
Ingredients
- 12 oz (340 g) boneless, skinless chicken breasts, trimmed
- 8 oz (225 g) dried short pasta, such as fusilli or penne
- 1 tbsp (15 ml) neutral oil
- 1 tsp (5 g) fine salt, divided, plus more for the pasta water
- ¼ tsp (1 g) black pepper
- ½ cup (120 g) plain Greek yogurt
- ⅓ cup (80 g) mayonnaise
- 2 tbsp (30 g) mango chutney
- 1 tbsp (15 ml) fresh lemon juice
- 1½ tsp (3 g) mild curry powder
- ¼ tsp (1 g) ground turmeric
- ¼ cup (40 g) dried apricots, finely chopped
- ⅓ cup (40 g) sliced almonds
- 2 scallions, thinly sliced (about ¼ cup / 25 g)
- 2 tbsp (8 g) chopped fresh cilantro, plus extra to serve
Instructions
- Cook the chicken. Pat the chicken dry and season both sides with ½ teaspoon salt and the black pepper. Heat the oil in a skillet over medium heat. Add the chicken and cook for about 6–8 minutes per side, depending on thickness, until the thickest part reaches 165°F (74°C) on an instant-read thermometer. The USDA FSIS safe minimum temperature for poultry is 165°F (74°C). Transfer to a clean plate and rest for 5 minutes, then cut into bite-size pieces. If using precooked chicken, skip this step and use 2 cups (about 280 g) chopped cooked chicken.
- Boil the pasta. While the chicken cooks, bring a large pot of water to a boil, salt it, and cook the pasta according to the package directions until just al dente. Drain well; do not rinse, so the dressing clings to the pasta.
- Toast the almonds. Put the almonds in a dry skillet over medium-low heat. Stir for 2–4 minutes, until lightly golden and fragrant, then transfer them to a plate so they do not keep browning in the hot pan.
- Mix the dressing. In a large bowl, stir together the yogurt, mayonnaise, mango chutney, lemon juice, curry powder, turmeric and remaining ½ teaspoon salt. Taste and adjust the lemon or curry powder if desired. The dressing should taste a little bold on its own; the pasta will soften its flavor.
- Assemble. Add the drained pasta, chicken, apricots, scallions and cilantro to the bowl. Toss until everything is coated. Fold in most of the almonds, keeping a little for the top. Serve warm, or cover and chill before serving. Add a spoonful of yogurt or a splash of water if the dressing tightens after chilling.
Tips
- Keep the pasta al dente. It softens a little as it absorbs dressing, especially if you chill the salad. Start checking the pasta at the earliest time on the package.
- Control the curry flavor. Curry powder blends vary in strength. Begin with 1 teaspoon if yours is particularly pungent, then add more to taste. Turmeric adds color; it is not a substitute for the aromatic flavor of curry powder.
- Choose a chutney that suits you. Mango chutney is traditional in many coronation-style versions. If it is unavailable, use apricot preserves with a small pinch of cumin; the result will be sweeter and less tangy, so add lemon to balance it.
- Make it easier with cooked chicken. Rotisserie or leftover chicken works well, provided it has been handled safely and refrigerated promptly. Keep the almonds separate until serving if you want them to stay crisp.
Serving Suggestions
Serve the pasta as a main course with a green salad, cucumber, or simply dressed leafy greens to balance its creamy, sweet-spiced dressing. For a buffet or picnic, keep it chilled in a cooler rather than leaving it at room temperature. Bring it out shortly before serving and top with the reserved almonds and cilantro. If serving warm, toss the pasta with the dressing while it is warm but not piping hot; very hot pasta can make the yogurt dressing looser.
Variations
For a milder version, reduce the curry powder and add a little extra lemon. For more heat, use hot curry powder or add a pinch of cayenne. Swap the apricots for ⅓ cup (50 g) raisins or chopped dried dates, or use halved grapes for a fresh, juicy contrast. Chopped cashews can replace almonds; omit nuts altogether for a nut-free version and add toasted pumpkin seeds only if they are safe for your diners. To make the dish vegetarian, leave out the chicken and add 1½ cups (240 g) drained chickpeas. For a lighter-tasting dressing, replace some or all of the mayonnaise with additional plain yogurt, knowing the result will be tangier and less rich.
Storage and Reheating
Refrigerate the pasta in a covered container within 2 hours of cooking or serving; keep it at 40°F (4°C) or colder. It keeps for 3–4 days in the refrigerator. For best texture, store the toasted almonds separately and add them just before serving. Do not leave the chicken pasta out at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
This dish is usually served cold or at room temperature, so reheating is optional. If you want it warm, heat only the portion you plan to eat, stirring gently until it reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. The yogurt dressing may separate or become thinner when heated, so warm it gently and add a splash of water or yogurt if needed. Discard any portion that has been left out beyond the safe time limits.
Frequently Asked Questions
Can I make coronation chicken pasta ahead?
Yes. Make it up to a day ahead, cover and refrigerate promptly, and keep the almonds separate. Before serving, stir in a little yogurt or water if the pasta has absorbed much of the dressing, then add the almonds.
Can I use leftover chicken?
Yes. Use about 2 cups (280 g) chopped cooked chicken in place of the raw breasts. Add it at the assembly step. Use leftovers that were refrigerated within 2 hours and are no more than 3–4 days old.
Should I serve it hot or cold?
Either works. Warm pasta makes a comforting meal, while chilled pasta is convenient for lunch or a picnic. If serving it cold, chill it promptly and keep it cold until serving.
What pasta shape works best?
Fusilli, penne, farfalle and other short shapes are easy to coat and serve. Small shells also work. Avoid very delicate pasta, which can break when tossed with the chicken and chunky dressing.
Can I freeze coronation chicken pasta?
Freezing is not recommended. The yogurt-and-mayonnaise dressing can separate after thawing, and cooked pasta may become soft. Make a smaller batch or refrigerate leftovers for up to 3–4 days instead.
How can I make the dressing less sweet?
Use a less-sweet chutney, reduce it to 1 tablespoon, and add another teaspoon of lemon juice. Taste as you go, since chutneys vary in sweetness and acidity.
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