BBC-style coronation chicken is a British cold chicken salad coated in a creamy, gently spiced curry dressing with apricot, lemon and crunchy almonds. It is usually served chilled in sandwiches or alongside a salad, and this practical version makes the sauce from scratch for a balanced sweet-and-savory flavor.
Ingredients
- 1 lb 2 oz (500 g) boneless, skinless chicken breasts, about 2 medium pieces
- ½ tsp (3 g) fine salt, plus more for the poaching water
- ¼ tsp (1 g) black pepper
- 1 small bay leaf
- ½ small onion, peeled and halved
- ½ cup (120 ml) mayonnaise
- ¼ cup (60 g) plain Greek yogurt or crème fraîche
- 1 tbsp (15 ml) neutral oil
- 1 small shallot, finely chopped, about ¼ cup (35 g)
- 1 tbsp (6 g) mild curry powder
- 1 tbsp (15 g) tomato paste
- 2 tbsp (30 ml) water
- 2 tbsp (30 g) apricot preserves
- 1 tbsp (15 ml) fresh lemon juice
- ½ tsp (2 g) finely grated lemon zest
- 2 tbsp (20 g) dried apricots, finely chopped
- 2 tbsp (16 g) sliced almonds, lightly toasted
- 1 tbsp (4 g) chopped fresh parsley, optional
Instructions
- Place the chicken in a saucepan in a single layer. Add the bay leaf, halved onion, a pinch of salt and enough cold water to cover the chicken by about 1 inch (2.5 cm). Bring the water just to a gentle simmer over medium heat; do not let it boil vigorously. Cover partly and cook for 12–16 minutes, depending on thickness. Check the thickest part with a food thermometer: USDA FSIS sets the safe minimum internal temperature for poultry at 165°F (74°C). If it has not reached that temperature, continue cooking and check again.
- Transfer the cooked chicken to a clean plate and let it cool for 20 minutes, until easy to handle. Discard the poaching liquid and onion. Cut the chicken into bite-size pieces or shred it with two forks. Keep it covered if it will take longer to prepare the dressing.
- While the chicken cools, warm the oil in a small skillet over low heat. Add the chopped shallot and cook for 3–4 minutes, stirring, until soft but not browned. Stir in the curry powder and tomato paste; cook for 30 seconds to release the spices’ aroma. Add the water and stir until smooth, then remove the skillet from the heat and leave the mixture to cool for about 10 minutes.
- In a mixing bowl, stir together the mayonnaise, yogurt, apricot preserves, lemon juice and zest. Mix in the cooled curry mixture until evenly combined. Taste and adjust with a pinch of salt or a little extra lemon juice if needed. The dressing should taste gently spiced, lightly fruity and bright rather than overly sweet.
- Fold the chopped apricots and chicken into the dressing until all the pieces are coated. Cover and refrigerate for at least 30 minutes so the flavors can mingle. Just before serving, fold in most of the toasted almonds and parsley, if using. Scatter the remaining almonds over the top.
Tips
- Poach gently. A rolling boil can make chicken breast tough. Keep the water at a quiet simmer and check temperature at the thickest point; thickness matters more than an exact cooking time.
- Cool the sauce before mixing. Warm curry paste can loosen mayonnaise and yogurt. Let the cooked shallot mixture cool before adding it to the creamy ingredients.
- Adjust sweetness and heat. Apricot preserves vary in sweetness, so start with the measured amount and add more only if desired. For a spicier dressing, add a pinch of cayenne; for a milder one, use a mild curry powder.
- Keep it chilled. Don’t leave chicken salad at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Use clean utensils when serving.
Serving Suggestions
Serve the chicken chilled on a bed of crisp lettuce with cucumber, tomatoes or a simple green salad. For a classic lunch, spoon it into soft sandwich bread, a roll or a split baked potato. It also works in a wrap, with crackers, or as part of a cold buffet alongside rice salad and fresh fruit. Add the almonds shortly before eating to preserve their crunch.
Variations
For a closer nod to traditional versions, replace the Greek yogurt with crème fraîche; the result is richer and less tangy. If apricot preserves are difficult to find, use peach preserves or mango chutney, noting that chutney makes the dressing more savory and may add spice. Raisins can stand in for chopped dried apricots, though they are sweeter and less tart.
Use leftover cooked chicken instead of poaching raw chicken: you need about 3 cups (450–500 g) chopped chicken. Make sure it has been stored safely, and fold it into the dressing once cold. For a meat-free version, use 14 oz (400 g) drained chickpeas in place of the chicken; this changes the dish into a creamy curried chickpea salad. You can also omit the almonds or replace them with toasted pumpkin seeds for a nut-free option.
Storage and Reheating
Refrigerate coronation chicken in a covered container within 2 hours of preparing it. It keeps for 3–4 days in a refrigerator at 40°F (4°C) or below; discard it if it has been left out too long or its storage history is uncertain. The almonds soften in the dressing, so keep them separate and add them just before serving. This dish is intended to be served cold, not reheated. If you do reheat any portion containing cooked chicken, heat it to 165°F (74°C), the safe temperature for leftovers. Freezing is not recommended because mayonnaise and yogurt can separate as they thaw.
Frequently Asked Questions
Can I make coronation chicken ahead?
Yes. Prepare it up to a day ahead, cover and refrigerate, then add the almonds shortly before serving. The chilling time helps the flavors blend, though the chicken may absorb some dressing; stir in a spoonful of mayonnaise or yogurt if it seems dry.
Can I use rotisserie chicken?
Yes. Remove the skin and bones and use about 3 cups (450–500 g) of cold cooked chicken. Check that it has been stored refrigerated and is still within its safe storage period. Because it may already be seasoned, taste the finished dressing before adding extra salt.
Is coronation chicken spicy?
This version is mildly spiced rather than hot. Curry powders differ, so check the label and begin with the stated amount. Add cayenne or a little more curry powder if you prefer more heat, tasting as you go.
Can I make it without mayonnaise?
You can replace the mayonnaise with additional thick Greek yogurt, but the dressing will be tangier and less rich. For a dairy-free version, use a suitable plant-based mayonnaise and omit the yogurt or use an unsweetened dairy-free alternative.
Why is my dressing runny?
The chicken may still have been warm, or the yogurt may have been thin. Chill the mixture for 30 minutes before judging its consistency. If it remains loose, stir in a little more mayonnaise or thick yogurt; avoid adding watery ingredients.
What does coronation chicken traditionally contain?
Recipes vary, but the familiar British dish combines cooked chicken with a creamy curry-flavored sauce, often sweetened with fruit such as apricot or raisins. This version keeps those characteristic flavors while using yogurt for a lighter, tangy balance.
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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
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