Coronation chicken is a British cold chicken salad dressed with a gently spiced, creamy curry sauce, often served in sandwiches or with a simple green salad. The dish was created for Queen Elizabeth II’s coronation banquet in 1953; versions have since varied, but this recipe keeps the flavour mild, fruity and balanced.
Recipe note: This is a practical home version inspired by the original dish, which used poached chicken and a carefully prepared curry dressing. It includes apricot for sweetness and mayonnaise for a creamy finish.
Ingredients
- 1 lb 2 oz (500 g) boneless, skinless chicken breast, about 2 medium breasts
- 4 cups (950 ml) low-sodium chicken stock or water, enough to cover the chicken
- 1 small bay leaf
- 1 tbsp (15 ml) neutral oil
- 1 small shallot, finely chopped, about ¼ cup (35 g)
- 1½ tsp (3 g) mild curry powder
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) apricot jam
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) plain Greek yogurt or crème fraîche
- 1 tbsp (15 ml) fresh lemon juice
- ½ tsp (2 g) fine salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ⅓ cup (50 g) dried apricots, finely chopped
- 2 tbsp (20 g) flaked almonds, lightly toasted
- 1 tbsp (3 g) chopped fresh parsley, plus extra to serve (optional)
Instructions
- Poach the chicken. Put the chicken in a saucepan in a single layer and add stock or water to cover. Add the bay leaf. Bring just to a gentle simmer over medium heat, then lower the heat, cover, and cook for about 15–20 minutes, depending on thickness. Check the centre of the thickest piece with a food thermometer: poultry must reach the USDA FSIS safe minimum of 165°F (74°C). Avoid a hard boil, which can make the meat firm.
- Cool the chicken. Transfer the cooked chicken to a clean plate and let it cool for about 10 minutes, until easy to handle. Discard the poaching liquid or save it for another use. Cut the chicken into bite-size pieces or shred it with two forks. Set aside while you make the dressing.
- Cook the curry base. Warm the oil in a small pan over medium-low heat. Add the shallot and cook for 3–4 minutes, stirring, until softened but not browned. Stir in the curry powder and tomato paste for 30 seconds, then add the water and apricot jam. Stir until smooth and let the mixture bubble gently for 1 minute. Remove from the heat and cool completely; warm curry paste can loosen the mayonnaise.
- Make the dressing. In a bowl, combine the cooled curry mixture, mayonnaise, yogurt or crème fraîche, lemon juice, salt and pepper. Taste and adjust the seasoning. The sauce should be gently curried, slightly sweet and tangy, not sharply hot. Add a little more lemon juice if the apricot tastes too sweet.
- Combine and serve. Fold the chicken and chopped apricots into the dressing until evenly coated. Cover and chill for at least 30 minutes for the flavours to settle, then fold through the toasted almonds and parsley just before serving. If the salad has thickened in the refrigerator, loosen it with a spoonful of yogurt or water.
Tips
- Use an instant-read thermometer. Chicken can look done before the centre is safely cooked. Check the thickest part without touching bone or the pan; cook further if it has not reached 165°F (74°C).
- Keep the sauce cool. Let the curry-and-apricot mixture cool fully before adding mayonnaise and yogurt. This keeps the dressing creamy and prevents it from becoming oily or thin.
- Adjust the heat gently. Curry powder blends differ in strength. Start with 1½ teaspoons, then add a small pinch more if desired. For a milder flavour, use mild curry powder and avoid adding chilli.
- Swap the fruit or nuts. Chopped dried mango can stand in for apricots, though it makes the salad sweeter. If avoiding nuts, omit the almonds; the chicken salad will still be complete.
Serving Suggestions
Serve coronation chicken chilled or cool, piled into soft white or wholemeal bread, rolls or jacket potatoes. For a lighter plate, spoon it over lettuce with cucumber and tomatoes, or serve it alongside rice, watercress and crisp vegetables. Add the almonds at the last moment so they remain crunchy. If making sandwiches ahead, keep the filling separate from the bread until close to serving to prevent sogginess.
Variations
For a version closer to the classic banquet-style dressing, use crème fraîche in place of the yogurt and keep the curry seasoning restrained. A little mango chutney can replace the apricot jam, adding a more pronounced sweet-and-spiced flavour; reduce or omit the dried apricots if using it. You can also use leftover roast chicken, provided it has been handled and stored safely, in place of poached chicken. Remove skin and bones, and use about 3½ cups (450 g) cooked chicken.
Storage and Reheating
Refrigerate the finished salad in a covered container within 2 hours of cooking the chicken. Keep it at 40°F (4°C) or below and use within 3–4 days. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). This is a mayonnaise-based cold salad, so it is best served chilled and is not intended to be reheated. If reheating plain cooked chicken before making the salad, reheat leftovers to 165°F (74°C), then cool promptly and refrigerate before mixing with the dressing.
Frequently Asked Questions
Is this the original 1953 Coronation chicken recipe?
The dish was devised for the coronation banquet in 1953, but published and home versions have changed over time. This recipe follows the familiar poached-chicken, curry-and-fruit approach rather than claiming to reproduce a single definitive historical formula.
Can I make coronation chicken ahead?
Yes. Make it up to a day ahead, cover and refrigerate, then stir and taste before serving. Add the toasted almonds just before eating so they keep their texture.
Can I use leftover cooked chicken?
Yes. Use about 3½ cups (450 g) cooked, boneless chicken. It should have been refrigerated promptly and kept cold; do not use chicken that has been left at room temperature for over 2 hours.
What can I use instead of apricot jam?
Mango chutney is a practical alternative and gives the dressing a deeper, more savoury sweetness. You can also use a mild peach or orange preserve, though the flavour will differ from the apricot version.
Why is my dressing runny?
It may have been mixed while the curry base was still warm, or the yogurt may have released liquid. Chill the salad for 30 minutes, then stir; if needed, mix in a little extra mayonnaise to thicken it.
Can I freeze coronation chicken?
Freezing is not recommended. Mayonnaise and yogurt can separate after thawing, leaving the sauce watery or grainy. Make only the amount you can use within the refrigerated storage window.
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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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