Coronation chicken is a British cold chicken dish dressed in a gently spiced, creamy curry sauce, often served in sandwiches or as part of a buffet. This Delia Smith–inspired version combines curry powder, tomato purée, chutney and mayonnaise with cooked chicken; recipes vary, so adjust the sweetness and spice to suit your taste.
Ingredients
- 1 lb 5 oz (600 g) boneless, skinless chicken breasts, about 3 medium
- 1 tbsp (15 ml) neutral oil
- 1 small onion, finely chopped, about 1 cup (150 g)
- 1 tbsp (15 g) butter
- 1 tbsp (8 g) mild curry powder
- 1 tbsp (16 g) tomato purée (tomato paste)
- ½ cup (120 ml) chicken stock, preferably unsalted
- 2 tbsp (30 g) mango chutney, plus more to taste
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) plain Greek yoghurt or crème fraîche
- 1 tbsp (15 ml) fresh lemon juice
- ¼ tsp fine salt, plus more to taste
- ⅛ tsp freshly ground black pepper
- ¼ cup (35 g) flaked almonds, toasted, optional
- 2 tbsp (20 g) sultanas, optional
- 1 tbsp (3 g) chopped fresh coriander, optional
Instructions
- Put the chicken in a saucepan and add enough cold water to cover it by about 1 inch (2.5 cm). Bring the water just to a gentle simmer over medium heat, then lower the heat so it barely bubbles. Poach for 15–20 minutes, depending on thickness, until the thickest part reaches 165°F (74°C) on a food thermometer; this is the USDA FSIS safe minimum temperature for poultry. Avoid a rolling boil, which can make the chicken tough.
- Transfer the chicken to a clean plate and let it cool for about 15 minutes. Keep it out of the temperature danger zone for no more than 2 hours total. When cool enough to handle, cut it into bite-size pieces or shred it. If you poach the chicken ahead, refrigerate it promptly rather than leaving it out.
- While the chicken cooks, make the sauce base. Melt the butter in a small frying pan over medium-low heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft but not browned. Stir in the curry powder and tomato purée and cook for 1 minute, just until fragrant.
- Pour in the chicken stock and bring it to a gentle simmer. Cook for 5–7 minutes, stirring now and then, until the liquid has reduced to a thick, spoonable paste. Scrape the mixture into a bowl and leave it to cool completely, about 20 minutes. This cooling step matters: warm curry paste can loosen or split the mayonnaise dressing.
- Stir the chutney into the cooled curry mixture. Fold in the mayonnaise, yoghurt or crème fraîche, lemon juice, salt and pepper. Taste and adjust with a little more chutney for sweetness, lemon for tang, or curry powder for a stronger spice flavour. Add the curry powder gradually; its flavour becomes more noticeable as the sauce stands.
- Fold the chicken through the sauce until evenly coated. Cover and chill for 30 minutes before serving so the flavours can settle. If the dressing seems too thick after chilling, mix in 1–2 teaspoons of cold water or lemon juice. Just before serving, fold in the sultanas if using and scatter over the toasted almonds and coriander.
Tips
- Use chicken breasts of similar thickness so they cook evenly. Check the thickest part with a thermometer rather than relying on colour; cut into the largest piece only if you need to verify doneness and do not have a thermometer.
- Keep the sauce mild at first. Curry powders vary in heat and strength, and chutney varies in sweetness. Add small amounts, taste, and adjust instead of adding extra seasoning all at once.
- For a shortcut, use 1 lb 5 oz (600 g) plain cooked chicken, provided it has been handled safely and is within its use-by date. Skip the poaching step, but still cook and cool the onion-and-spice paste before mixing it with mayonnaise.
- Toast almonds in a dry pan over low heat for 2–3 minutes, stirring frequently, until lightly golden. Watch closely because nuts can burn quickly; add them at the end to keep their crunch.
Serving Suggestions
Serve the chicken cold with crisp lettuce, cucumber and warm naan or flatbread. For a familiar British lunch, spoon it into a sandwich with buttered bread, or pile it into a baked potato. It also works on a buffet with rice salad, green salad or sliced tomatoes. Add the almonds just before serving so they stay crisp, and offer extra chutney on the side for guests who prefer a sweeter dressing.
Variations
For a richer, more traditional-style dressing, replace the Greek yoghurt with crème fraîche; for a lighter-tasting sauce, keep the yoghurt. If mango chutney is unavailable, use apricot chutney or a smooth apricot preserve with a small squeeze of lemon; the result will be fruitier and less tangy. A pinch of cayenne adds heat, while a little extra lemon gives the sauce more brightness. Sultanas are optional, and chopped dried apricots make a good alternative. Leave out the almonds for a nut-free version, and check the labels on chutney and curry powder if cooking for someone with an allergy.
Storage and Reheating
Refrigerate the finished dish within 2 hours of preparation, in a covered container at 40°F (4°C) or colder. It keeps for 3–4 days in the refrigerator; use a clean spoon each time you serve it. This is intended to be served cold, not reheated. If you want to warm the chicken, do so before adding the mayonnaise dressing and heat it to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; cool it safely before making the salad. Do not leave the dressed chicken at room temperature for more than 2 hours, or 1 hour when the room is above 90°F (32°C).
Frequently Asked Questions
Can I make Coronation chicken ahead?
Yes. Prepare it up to a day ahead, cover and refrigerate, then add the toasted almonds and fresh coriander just before serving. The flavour develops as it chills, though the sauce may thicken slightly; loosen it with a teaspoon of cold water or lemon juice.
Can I use leftover roast chicken?
Yes, as long as it was refrigerated within 2 hours of cooking and is still within its safe storage period. Remove skin and bones, measure out about 1 lb 5 oz (600 g) of meat, and fold it into the fully cooled sauce.
Is Coronation chicken spicy?
This version is gently spiced rather than hot. Curry powder brands differ, so start with the listed tablespoon and add more only after tasting. For a hotter result, add a small pinch of cayenne or chilli powder.
Can I freeze it?
Freezing is not ideal because mayonnaise-based dressings can separate and turn watery when thawed. For best texture, freeze plain cooked chicken separately, thaw it in the refrigerator, and mix with freshly made sauce. Do not refreeze chicken that has already been thawed.
What can I use instead of mayonnaise?
Use full-fat Greek yoghurt or crème fraîche, or a mixture of either with a little mayonnaise. An all-yoghurt sauce will be tangier and less rich, while crème fraîche gives a smooth, mild dressing. Keep the finished dish chilled.
How do I stop the sauce from becoming runny?
Reduce the stock until the curry paste is thick, then let it cool fully before adding mayonnaise. Drain chicken well if it has been poached, and add any extra lemon juice or water a teaspoon at a time only when the finished sauce needs loosening.
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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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