Coronation Sussex chicken is a British-style chicken salad dressed with a gently spiced, creamy curry sauce, fruit and a little crunch. This version uses cooked chicken, dried apricots, toasted almonds and mango chutney for a balanced dish that works in sandwiches, with salad or as a cold lunch; family versions vary in their fruit and spice.
Ingredients
- 1 lb 4 oz (570 g) boneless, skinless chicken breasts, about 2 medium
- 1 tbsp (15 ml) neutral oil
- ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper
- ½ cup (120 g) mayonnaise
- ½ cup (120 g) plain Greek yogurt, preferably full-fat
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) mango chutney
- 1 tsp mild curry powder
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, for the dressing
- ⅓ cup (45 g) dried apricots, finely chopped
- ¼ cup (30 g) sliced almonds
- 2 tbsp (10 g) chopped fresh cilantro, plus extra to serve
- 1 tbsp (15 ml) water, as needed to loosen the dressing
Instructions
- Pat the chicken dry and season both sides with ½ teaspoon salt and the black pepper. Heat the oil in a medium skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, adjusting the heat so the outside browns without scorching. Check the thickest part with a food thermometer; USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If it has not reached that temperature, continue cooking and check again. Transfer the chicken to a clean plate and let it rest for 10 minutes, then cut it into bite-size pieces. The cooking time depends on the thickness of the breasts.
- While the chicken cooks, whisk the mayonnaise, yogurt, lemon juice, mango chutney, curry powder, turmeric and ¼ teaspoon salt in a bowl. Taste and adjust the seasoning. If the chutney is especially sweet, add a little more lemon juice; if the dressing is too thick to coat the chicken, whisk in water 1 teaspoon at a time.
- Toast the sliced almonds in a dry skillet over medium-low heat for 2–3 minutes, stirring often, until lightly golden and fragrant. Tip them onto a plate promptly so residual heat does not burn them.
- Add the cooled chicken, chopped apricots and cilantro to the dressing. Fold until everything is evenly coated. Stir in half of the almonds and taste once more for salt, curry and lemon. Cover and chill for at least 10 minutes so the flavors settle; use this time to prepare any sides.
- Serve cold or cool, topped with the remaining almonds and extra cilantro. If the salad has become firm after chilling, fold in a teaspoon or two of water or yogurt to loosen it.
Tips
- For even cooking, choose chicken breasts of similar thickness. If one end is much thicker, gently flatten it to an even thickness before cooking; avoid cutting into the chicken repeatedly, since a thermometer gives a more reliable doneness check.
- Use Greek yogurt for a tangy, thicker dressing. Regular plain yogurt works, but the sauce will be looser; reduce the lemon juice slightly or add the yogurt gradually.
- Mango chutney gives the dressing its sweet-tart fruit note. If it is hard to find, use apricot preserves with a small splash of vinegar or lemon juice; the flavor will be less complex and more directly fruity.
- Keep the almonds separate until serving if you want them crisp. Make sure the chicken has cooled before mixing it with the dressing, and do not leave the finished salad at room temperature for more than 2 hours.
Serving Suggestions
Spoon the chicken into soft rolls, croissants or whole-wheat bread for sandwiches, adding lettuce or watercress for freshness. It is also good in crisp lettuce cups or served over mixed leaves with cucumber and tomato. For a more substantial plate, pair it with boiled new potatoes, rice or a simple grain salad. If serving a buffet, set the bowl over ice and replenish it from the refrigerator rather than leaving a large batch out.
Variations
Replace the apricots with ⅓ cup (50 g) halved seedless grapes or chopped dried mango. Grapes make the salad juicier and fresher, while dried mango gives a chewier, sweeter result. For a milder dressing, use ½ teaspoon curry powder; for more warmth, add another ¼ teaspoon, tasting as you go. To make it nut-free, omit the almonds and add ¼ cup (30 g) toasted pumpkin seeds, or simply leave out the crunch. Leftover plain roasted or poached chicken can replace the freshly cooked chicken: use 1 lb 4 oz (570 g), cut into bite-size pieces, and proceed with the dressing.
Storage and Reheating
Refrigerate the finished chicken salad within 2 hours of preparation in a covered container. It keeps for 3–4 days at 40°F (4°C) or colder. For the best texture, store the toasted almonds separately and add them just before serving. This mayonnaise-and-yogurt salad is intended to be served cold, so reheating is unnecessary; if you choose to warm plain leftover chicken before making the salad, reheat it to 165°F (74°C). Do not freeze the assembled salad, as the dressing can separate and the fruit and chicken may become watery.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Remove the skin and bones, then measure out 1 lb 4 oz (570 g) of cooked meat. Since it is already cooked, skip the skillet step and fold it into the dressing with the apricots and cilantro.
Can I make coronation Sussex chicken ahead?
Yes. Prepare it up to a day ahead and keep it covered in the refrigerator. Add the toasted almonds just before serving, and stir the salad before portioning because the dressing may settle as it chills.
Is this recipe very spicy?
No; 1 teaspoon of mild curry powder gives a gentle, aromatic flavor rather than strong heat. Curry powders vary, so start with less if yours is hot or particularly potent, then adjust to taste.
What can I use instead of mayonnaise?
You can replace some or all of the mayonnaise with thick plain yogurt, though the result will be tangier and less rich. Keep the lemon juice modest and check the consistency before adding the optional water.
Can I use chicken thighs instead of breasts?
Yes. Use boneless, skinless thighs weighing about 1 lb 4 oz (570 g). They may take a few minutes longer to cook; check the thickest pieces with a thermometer and cook all poultry to 165°F (74°C).
Why is the dressing watery after chilling?
Chicken that was mixed in while hot can thin the dressing, and some yogurt releases liquid as it sits. Chill the chicken before mixing, use thick Greek yogurt, and fold the salad together before serving; add a spoonful of mayonnaise or yogurt if it needs thickening.
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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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