Coronation chicken sandwich filler combines cooked chicken with a gently spiced, creamy curry dressing, sweet apricots and a little lemon. Inspired by the British dish created for Queen Elizabeth II’s coronation in 1953, this practical version is chilled and ready to tuck into bread, wraps or a jacket potato.
Ingredients
- 3 cups (420 g) cooked, skinless chicken breast or thigh, cooled and cut into small pieces
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) plain Greek yogurt
- 1 tablespoon (15 ml) mango chutney
- 1 teaspoon (2 g) mild curry powder
- ¼ teaspoon (1 g) ground turmeric
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon black pepper
- ¼ cup (35 g) dried apricots, finely chopped
- 2 tablespoons (15 g) sliced almonds, toasted and cooled (optional)
- 2 tablespoons (8 g) chopped fresh cilantro (optional)
- 8 slices (about 240 g) sandwich bread, to serve
- 1 cup (30 g) lettuce leaves, to serve (optional)
Instructions
- Cut the cooked chicken into small, bite-size pieces, about ½ inch (1 cm) across. Smaller pieces make the mixture easier to spread and less likely to fall out of a sandwich. If the chicken is freshly cooked, let it cool promptly; do not leave it at room temperature for more than 2 hours.
- In a medium bowl, stir together the mayonnaise, yogurt, mango chutney, curry powder, turmeric, lemon juice, salt and black pepper until smooth. Taste the dressing before adding the chicken. Curry powders and chutneys vary in strength and sweetness, so adjust with a little more lemon, chutney or curry powder if needed.
- Add the chicken and chopped apricots. Fold gently until every piece is coated without mashing the chicken. Stir in the almonds and cilantro, if using. For a softer, more cohesive sandwich filling, lightly press some of the chicken pieces with the back of a spoon while mixing.
- Taste and adjust the seasoning. Add salt a pinch at a time, or loosen a thick mixture with a teaspoon of water or lemon juice. If it seems too loose, stir in a little more chicken rather than adding extra mayonnaise.
- For the best flavor, cover and refrigerate the filling for at least 15 minutes before serving. This short chill is optional if you are in a hurry, but gives the curry and chutney time to mingle. Keep it chilled until you are ready to assemble the sandwiches.
- To make four sandwiches, divide the filling among four slices of bread. Add lettuce if desired, then top with the remaining bread and cut in half. Use about ¾ cup (180 g) filling per sandwich; the amount can be adjusted to suit your bread and appetite.
Tips
- Use cold, cooked chicken. Leftover roast or poached chicken works well, provided it has been handled safely and is within its storage time. If cooking chicken specifically for this recipe, check the thickest part with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Cool it promptly before mixing.
- Balance the dressing gradually. Start with the listed curry powder and chutney, then taste. If you like more warmth, add curry powder in small increments; too much can make the filling bitter or dusty. Lemon juice brightens a dressing that tastes overly sweet.
- Keep the texture sandwich-friendly. Cut the chicken and apricots small, and avoid adding watery ingredients such as fresh tomato to the bowl. Put juicy vegetables in the sandwich just before serving so the bread does not become soggy.
- Choose a substitution with the flavor in mind. If mango chutney is unavailable, use apricot preserves with a pinch of vinegar; the filling will be sweeter and less spiced. Replace Greek yogurt with sour cream for a richer dressing, or use extra mayonnaise for a fuller, less tangy result.
Serving Suggestions
Soft white or whole-wheat bread makes a classic sandwich, while a sturdy roll or pita is useful for packed lunches. Add crisp lettuce, cucumber ribbons or watercress when assembling, rather than stirring them into the filling. For an open-faced lunch, spoon the mixture onto toasted bread and finish with a little cilantro or extra toasted almond.
Serve the filling alongside a green salad, sliced cucumber, vegetable sticks or crisps. It also works in a wrap, in a baked potato, or spooned into lettuce cups. If preparing sandwiches for a picnic or lunchbox, pack them cold in an insulated bag with an ice pack and keep them chilled until serving.
Variations
More traditional-style fruit: Replace the apricots with ¼ cup (35 g) raisins or sultanas. They give a familiar sweet chew; soak them in hot water for 5 minutes and drain well if they are very dry.
More savory: Omit the dried fruit and add 2 tablespoons (20 g) finely diced celery or spring onion. This makes the filling less sweet and adds crunch, so add it just before serving for the freshest texture.
Spicier: Use medium curry powder or add a small pinch of cayenne. Increase the heat gradually, because the spices become more noticeable as the filling rests.
Lighter or dairy-free: Replace some or all of the mayonnaise with plain unsweetened yogurt for a tangier, less rich filling. For a dairy-free version, use dairy-free mayonnaise and omit the yogurt or use an unsweetened dairy-free alternative; check the labels on the chutney and curry powder as well.
Storage and Reheating
Transfer the filling to a clean, covered container and refrigerate it within 2 hours of preparation, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or colder. Because this recipe uses already-cooked chicken, follow the chicken’s original storage date; once mixed, use the filling within 3 to 4 days, and discard it sooner if it has been left out too long.
This is a chilled sandwich filling and does not need reheating. If you choose to warm it, heat only the portion you plan to eat until it reaches 165°F (74°C), then serve promptly. Mayonnaise-based mixtures can separate when heated, so it is generally better to serve the filling cold. Do not freeze it: thawing can make the dressing watery and the chicken less pleasant in texture.
Frequently Asked Questions
Can I make coronation chicken sandwich filler ahead?
Yes. Mix it up to one day ahead, cover and refrigerate, then taste and adjust the seasoning before serving. If you want toasted almonds to stay crisp, store them separately and stir them in at the last minute.
Can I use rotisserie chicken?
Yes, remove the skin and bones and use the meat in the same quantity. Rotisserie chicken can be salty, so begin with less salt than the recipe calls for and adjust after mixing.
What can I use instead of mango chutney?
Apricot preserves are a convenient substitute, especially with a few drops of vinegar or lemon juice to balance their sweetness. The flavor will be fruitier and less tangy than with chutney; a small spoonful of mild mustard can add savory depth.
How do I stop the sandwiches from going soggy?
Use cooled chicken, avoid a runny dressing, and assemble the sandwiches shortly before eating. A layer of dry lettuce between the bread and filling can also help, but it will not keep a sandwich crisp indefinitely.
Is coronation chicken supposed to be spicy?
Usually it is gently spiced rather than hot, though recipes vary. Mild curry powder gives a rounded flavor; add cayenne or use a hotter curry blend only if you want noticeable heat.
Can I use chicken thighs instead of breast?
Yes. Cooked, skinless thigh meat is often more moist and flavorful, while breast gives a leaner, neater filling. Either is suitable as long as poultry was cooked to 165°F (74°C) and cooled safely.
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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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