Coronation chicken is a British cold chicken salad dressed with a gently spiced, creamy curry sauce, often enriched with mango chutney and studded with sultanas. Serve it in sandwiches, with crisp salad leaves or as part of a buffet; this practical version balances sweet, tangy and savoury flavours without overpowering the chicken.
Ingredients
- 1 lb 2 oz (500 g) boneless, skinless chicken breasts, about 2 medium
- 1 tsp (5 ml) fine salt, divided
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil
- ½ cup (120 g) mayonnaise
- ⅓ cup (80 g) plain Greek yoghurt or thick natural yoghurt
- 2 tbsp (30 g) mango chutney
- 1 tsp (5 ml) fresh lemon juice, plus more to taste
- 1 tsp (2 g) mild curry powder
- ¼ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) ground cinnamon
- ⅓ cup (50 g) sultanas
- 2 tbsp (15 g) flaked almonds, lightly toasted (optional)
- 2 tbsp (6 g) chopped fresh coriander, plus extra to serve (optional)
Instructions
- Cook the chicken. Pat the chicken dry and season both sides with about ¾ tsp of the salt and the pepper. Heat the oil in a frying pan over medium heat. Add the chicken and cook for 6–8 minutes on each side, adjusting the heat as needed so it browns without scorching. Check the thickest part with a food thermometer: the USDA FSIS safe minimum for poultry is 165°F (74°C). If it has not reached that temperature, continue cooking and check again.
- Cool the chicken. Transfer it to a clean plate and leave it until cool enough to handle, about 15 minutes. Cut into bite-sized pieces or shred with two forks. For food safety, do not leave cooked chicken at room temperature for more than 2 hours; refrigerate it promptly if it will not be mixed straight away.
- Make the dressing. In a large bowl, stir together the mayonnaise, yoghurt, mango chutney, lemon juice, curry powder, turmeric, cinnamon and remaining ¼ tsp salt. Taste the sauce before adding the chicken. Add a little more lemon for tang or chutney for sweetness, keeping in mind that the sultanas will add further sweetness.
- Assemble and chill. Stir the chicken and sultanas into the dressing until evenly coated. Cover and refrigerate for at least 30 minutes so the flavours mingle. Just before serving, fold in the coriander if using and scatter with toasted almonds. Taste once more and adjust the seasoning or lemon juice.
Tips
- Use leftovers safely. This recipe also works with leftover roast or poached chicken, provided it was cooked to 165°F (74°C), chilled within 2 hours and kept refrigerated. Use 1 lb 2 oz (500 g) cooked chicken; skip the raw-chicken cooking step and allow about 15 minutes to assemble, plus 30 minutes chilling.
- Keep the chicken moist. Avoid cooking the breasts well beyond 165°F (74°C). Let them rest briefly before cutting, and mix them into the dressing only once cool; warm chicken can loosen the mayonnaise-based sauce.
- Adjust the curry gently. Curry powder blends vary in strength. Start with the stated amount, then add more a pinch at a time after tasting rather than making the dressing too hot at the outset.
- Toast almonds carefully. Toast them in a dry pan over low-to-medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly golden. They can burn quickly, so remove them from the pan as soon as they are ready.
Serving Suggestions
Spoon the chilled salad into soft sandwich bread, rolls or a baked jacket potato. For an open sandwich, pile it onto toasted sourdough and finish with coriander and almonds. It also works as a buffet salad with lettuce leaves, cucumber, tomatoes and warm naan or flatbread. If serving outdoors, keep the bowl chilled and return it to the refrigerator within 2 hours; in hot weather above 90°F (32°C), limit that time to 1 hour.
Variations
For a lighter, tangier dressing, replace some or all of the mayonnaise with thick yoghurt, noting that the result will be less rich and slightly sharper. If mango chutney is unavailable, use apricot chutney for a similar sweet-fruity note; a little apricot jam plus a splash of lemon can work in a pinch, though it lacks chutney’s savoury spice. Swap sultanas for raisins or finely chopped dried apricots, and omit the almonds or use toasted cashews if preferred. For a vegetarian version, dress chickpeas or roasted cauliflower with the same sauce instead of chicken; the poultry cooking temperature does not apply to that variation.
Storage and Reheating
Refrigerate the finished salad in a covered container within 2 hours of cooking or serving. Keep it at 40°F (4°C) or below and use within 3–4 days, counting from when the chicken was first cooked; if using leftovers, follow their original storage date rather than restarting the clock. Do not leave it at room temperature for longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C). Coronation chicken is intended to be served cold, so it does not need reheating. If you choose to heat a portion, warm it promptly and evenly to 165°F (74°C), the safe temperature for reheated leftovers, and do not repeatedly cool and reheat it. Discard it if it has been held too long or you are unsure how it was stored.
Frequently Asked Questions
Can I make coronation chicken the day before?
Yes. Prepare it, cover and refrigerate it overnight, then stir and taste before serving. Add the almonds just before serving so they stay crisp, and keep the salad chilled until it is needed.
Can I use rotisserie or roast chicken?
Yes, as long as it has been safely cooked and stored. Remove skin and bones, weigh out 1 lb 2 oz (500 g) of meat, then fold it into the dressing. If the chicken is still warm, cool it promptly before mixing.
Is coronation chicken spicy?
This recipe is mildly spiced rather than hot. Curry powder varies, so check its label and adjust the amount to taste. For more heat, add a small pinch of cayenne; for a gentler flavour, reduce the curry powder slightly.
What can I use instead of sultanas?
Raisins or chopped dried apricots are easy substitutes. For a less sweet salad, leave out dried fruit and add diced cucumber just before serving; cucumber gives freshness but makes the salad wetter if stored for long.
Can I freeze coronation chicken?
Freezing is not recommended. Mayonnaise and yoghurt dressings can separate and turn watery after thawing, and the texture of the chicken may suffer. Make a smaller batch and keep it refrigerated instead.
How do I stop the dressing from tasting too sweet?
Stir in lemon juice a little at a time, or add a spoonful of plain yoghurt. Taste after each addition, since chutney and dried fruit both contribute sweetness. A small pinch of salt can also help balance the flavours.
Related
- How to Cook Asian Eggplant in a Savory Garlic Sauce
- Beef Kabobs: Juicy, Tender Skewers on the Grill
- Monk Fruit Liquid Drops: How to Use Them
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).