Coronation chicken is a British cold chicken salad dressed with a gently spiced, creamy curry sauce, often brightened with mango chutney and finished with dried fruit or nuts. This version uses cooked leftover chicken, so there is no need to cook the meat again; serve it in sandwiches, with salad, or as part of a lunch spread.
Ingredients
- 3 cups (450 g) cooked chicken, skin and bones removed, cut or pulled into bite-size pieces
- ⅓ cup (80 g) mayonnaise
- ⅓ cup (80 g) plain full-fat yogurt
- 2 tablespoons (30 g) mango chutney
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (2 g) mild curry powder
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons (20 g) golden raisins or sultanas
- 2 tablespoons (15 g) sliced almonds, lightly toasted if desired
- 1 tablespoon (8 g) finely sliced scallion, optional
- 1 tablespoon (3 g) chopped fresh cilantro, optional
Instructions
- Check and prepare the chicken. Use chicken that was cooked safely, cooled promptly, and kept refrigerated. Remove any skin, bones, or cartilage, then cut or pull the meat into bite-size pieces. If the chicken has been at room temperature for more than 2 hours, discard it rather than using it.
- Make the dressing. In a medium bowl, stir together the mayonnaise, yogurt, mango chutney, lemon juice, curry powder, salt, and pepper until smooth. Taste a small dab and adjust the balance: add a little more lemon for brightness, chutney for sweetness, or curry powder for a stronger spice flavor.
- Combine. Add the chicken and raisins to the bowl. Fold gently until the pieces are coated without breaking them up too much. If the mixture seems overly thick, loosen it with 1 teaspoon (5 ml) of water or lemon juice at a time. If it seems loose, stir in a little more yogurt or mayonnaise.
- Chill or serve. For the best melded flavor, cover and refrigerate for 30 minutes if you have time; this optional chill is not included in the 20-minute recipe-facts total. Otherwise, serve right away. Scatter the almonds and optional scallion or cilantro over the top just before serving so the nuts stay crisp.
Tips
- Use mild, well-seasoned leftovers. Roast or poached chicken both work. If the original chicken is heavily salted or strongly flavored, reduce the added salt and taste the finished dressing before adding more.
- Adjust the curry gently. Curry powders vary in strength and blend. Start with the measured teaspoon, then add more in small pinches; too much can overpower the chicken and chutney.
- Choose a substitute thoughtfully. If mango chutney is unavailable, use apricot preserves with a small pinch of cumin or ginger. It gives sweetness but less tang and spice, so add lemon to balance it. Greek yogurt can replace plain yogurt, but the dressing will be thicker and tangier.
- Add crunchy ingredients at the end. Keep the almonds separate until serving, especially if making the salad ahead. For a nut-free version, leave them out or use toasted pumpkin seeds.
Serving Suggestions
Serve coronation chicken cold or lightly cool, not piping hot. Spoon it into soft rolls, sandwiches, or lettuce cups, or serve it alongside a green salad, cucumber, and sliced tomatoes. It also works as a filling for a baked potato or as part of a buffet with bread, pickles, and fresh fruit. If serving a group, keep the bowl chilled and set it out only for the time needed to eat.
For a simple lunch, put the chicken salad on a bed of mixed leaves and offer extra lemon wedges. If you are packing it for work or a picnic, keep it in an insulated cooler with ice packs rather than leaving it warm for an extended period.
Variations
More traditional fruit notes: Add 1 tablespoon (15 g) finely chopped dried apricots along with the raisins. Some versions use cream or crème fraîche; replacing 1 tablespoon of the yogurt with either makes the dressing richer.
Spicier: Stir in a pinch of cayenne or ¼ teaspoon (1 g) finely grated fresh ginger. Add gradually, since the chutney and curry powder already contribute flavor.
Lighter or dairy-free: Use all mayonnaise for a richer, dairy-free dressing, checking that the mayonnaise suits your needs. Alternatively, use more plain yogurt for a tangier, less rich result; a thick unsweetened plant-based yogurt can work, though the flavor will differ.
Without raisins or nuts: Omit either ingredient, or replace the raisins with finely diced apple for a crisp, fresh contrast. Add apple shortly before serving to keep its texture.
Storage and Reheating
Transfer the chicken salad to a clean, covered container and refrigerate within 2 hours of mixing, or within 1 hour if the room temperature is above 90°F (32°C). Keep it at 40°F (4°C) or colder and use it within 3 to 4 days, counting from when the chicken was originally cooked—not from when it was mixed into the dressing. Discard it if it has been left out longer than the safe time, and do not rely on smell alone to judge safety.
This is intended to be served cold, so reheating is not necessary and may make the mayonnaise-based dressing separate. If you want a hot chicken dish, heat the chicken separately and check that leftovers reach 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers; do not heat the assembled salad. Freezing is not recommended because the creamy dressing can split and become watery after thawing.
Frequently Asked Questions
Can I make coronation chicken with rotisserie chicken?
Yes. Remove the skin and bones, then measure out 3 cups (450 g) of meat. Because rotisserie chicken can be salty, taste the dressing before adding all the salt.
Does the leftover chicken need to be reheated first?
No. Properly refrigerated cooked chicken can be mixed into the dressing and served cold. Reheating is not needed for this salad, but the chicken must have been handled and stored safely.
Can I make it ahead?
Yes. Mix the chicken, dressing, and raisins up to a day ahead, cover, and refrigerate. Add the almonds and fresh herbs just before serving. Keep the total storage time within 3 to 4 days of the chicken’s original cooking date.
What can I use instead of mango chutney?
Apricot preserves are a practical substitute, although they are usually sweeter and less tangy or spiced. Stir in a little extra lemon juice and, if wanted, a pinch of curry powder to round out the flavor.
How do I stop the salad from becoming watery?
Start with chicken that is cool and not dripping with cooking juices, and use thick yogurt. Add any extra liquid a teaspoon at a time. If the chicken is already dressed, drain excess liquid carefully and fold in a spoonful of mayonnaise or yogurt.
Is coronation chicken always made with raisins and almonds?
No. Recipes vary: raisins or sultanas and almonds are common additions, but both are optional. Leave them out, or choose a different fruit or crunchy topping to suit the meal and any dietary needs.
Related
- Have a Good Evening Pictures: Meaning and How to Share
- Mexican Dried Fruit Candy with Chile and Lime
- Coles 2L Orange Juice: Easy Orange Ice Pops
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).