Coronation chicken is a British dish of cooked chicken coated in a gently spiced, curried sauce, often served cold in sandwiches or as a salad. This version uses yoghurt alongside mayonnaise for a creamy dressing with a fresher, tangier finish, balanced by mango chutney, lemon, and a little sweetness.
Ingredients
- 3 cups (450 g) cooked, skinless chicken breast or thigh, cooled and cut into bite-size pieces
- ½ cup (120 g) plain full-fat Greek yoghurt
- ¼ cup (60 g) mayonnaise
- 2 tablespoons (30 g) mango chutney
- 1 tablespoon (15 ml) fresh lemon juice
- 1½ teaspoons mild curry powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon (5 ml) neutral oil
- 2 tablespoons (20 g) finely chopped dried apricots
- 2 tablespoons (15 g) sliced almonds, toasted
- 2 tablespoons (8 g) chopped fresh cilantro
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) water, if needed to loosen the dressing
Instructions
- Prepare the chicken. Use chicken that has been cooked safely and cooled promptly. If cooking it specifically for this recipe, cook poultry to the USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer in the thickest part. Let it cool, then cut or shred it into bite-size pieces. The recipe’s listed cook time is zero because it uses already-cooked chicken.
- Toast the curry powder. Warm the oil in a small skillet over low heat. Add the curry powder and cinnamon, stirring for 30–45 seconds, just until fragrant. Take care not to let the spices darken or scorch. Transfer to a small bowl and let cool for about 5 minutes.
- Mix the dressing. Stir the yoghurt, mayonnaise, mango chutney, lemon juice, toasted spices, salt, and pepper together until smooth. Taste it: add a little more lemon for brightness, chutney for sweetness, or salt if needed. The dressing should taste slightly more assertive than you want the finished salad to be, since the chicken will soften its flavor.
- Dress the chicken. Put the chicken in a large bowl and fold in the dressing until the pieces are evenly coated. Add the chopped apricots and cilantro. If the mixture seems too thick, stir in water a teaspoon at a time; it should cling to the chicken rather than pool at the bottom.
- Chill and finish. Cover and refrigerate for 45 minutes so the flavors can meld. Just before serving, fold in the toasted almonds to keep them crisp. Taste once more and adjust the seasoning. If the chicken has absorbed much of the dressing, mix in a spoonful of yoghurt to refresh the coating.
Tips
- Start with cold chicken. Warm chicken can loosen the yoghurt dressing and is harder to handle safely. Cool cooked chicken promptly, refrigerate it, and combine it with the dressing once chilled.
- Toast spices briefly. A short, gentle toast makes curry powder more aromatic; high heat or prolonged cooking can make it bitter. If your curry powder is already very fragrant, use 1 teaspoon to begin and add more to taste.
- Choose thick yoghurt. Greek yoghurt gives the sauce body. Regular plain yoghurt works, but may make the salad runnier; drain it briefly through a fine sieve or reduce the lemon juice slightly.
- Keep the crunch separate. Stir in the almonds just before serving. For a nut-free version, leave them out or use toasted pumpkin seeds, which provide crunch but a different flavor.
Serving Suggestions
Serve the chicken cold, spooned over lettuce or a simple green salad, with cucumber, sliced tomatoes, and warm flatbread or crusty bread. It also makes a filling sandwich or wrap; use sturdy bread and add crisp lettuce to keep the filling from making it soggy. For a more substantial lunch, serve it with boiled new potatoes or rice, allowing the cool, creamy dressing to provide contrast.
For a buffet, transfer it to a chilled serving bowl and set that bowl over ice if it will be out for a while. Keep the almonds in a separate small dish so guests can add them at the table. Do not leave the chicken at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).
Variations
Use leftover roast chicken: This is an ideal way to use plain cooked chicken. Remove skin and bones, then measure the meat after cutting it up. Avoid chicken that has been sitting out beyond safe time limits.
Make it fruitier: Replace the dried apricots with ½ cup (75 g) halved seedless grapes, or add ¼ cup (40 g) diced fresh mango. These add moisture, so fold them in shortly before serving.
Adjust the spice: Add a pinch of cayenne for heat, or replace the mild curry powder with a hotter blend, starting with less. Curry powder blends vary, so taste before adding extra salt or spice.
Change the creamy balance: For a richer, more traditional-style dressing, replace some yoghurt with extra mayonnaise. For a sharper, lighter-tasting result, use more yoghurt and less mayonnaise, but keep enough chutney and lemon to balance its tang.
Storage and Reheating
Refrigerate the finished chicken in a covered container within 2 hours of preparation. It keeps for 3–4 days in a refrigerator at 40°F (4°C) or colder, provided the chicken was fresh and handled safely before mixing. Keep the almonds separate until serving, and discard any portion left out at room temperature for more than 2 hours (1 hour above 90°F / 32°C).
This is intended to be served cold, so reheating is not necessary and may cause the yoghurt dressing to separate. If you want a warm dish, heat the chicken separately until leftovers reach 165°F (74°C), then serve with freshly mixed dressing on the side rather than warming the yoghurt mixture. Do not freeze the dressed salad: yoghurt can separate and the texture of the chicken and fruit may suffer.
Frequently Asked Questions
Can I make coronation chicken ahead?
Yes. Mix the chicken and dressing up to a day ahead, cover, and refrigerate. Add the toasted almonds just before serving; check the seasoning after chilling, since cold food can taste less seasoned.
Can I use rotisserie chicken?
Yes. Remove the skin and bones and use the measured cooked meat. Check that the chicken has been kept refrigerated safely, and cool it promptly if it is still warm before mixing it with the dressing.
What can I use instead of mango chutney?
Use apricot preserves with a small splash of lemon juice, or peach chutney if available. The result will be sweeter and less tangy than with mango chutney, so taste and adjust the lemon and salt.
Is this the same as traditional coronation chicken?
It is a yoghurt-forward variation. Coronation chicken is a British curried chicken salad associated with the coronation of Queen Elizabeth II in 1953; recipes vary, and many versions use mayonnaise or cream in the dressing.
How do I stop the dressing from becoming watery?
Use thick Greek yoghurt, start with the listed lemon juice, and add any extra water only a teaspoon at a time. Drain juicy fruit before adding it, and fold the salad gently rather than mashing the chicken.
Can I make it without nuts?
Yes. Omit the almonds, or replace them with toasted pumpkin seeds if seeds are suitable for everyone eating. The salad will still be flavorful, though it will have less crunch.
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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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