Coronation chicken is a British curry chicken salad, traditionally made with cooked chicken in a creamy, gently spiced sauce with fruit. This version suits New Zealand ingredients and tastes: curry powder, apricot chutney and yoghurt give it a bright, balanced dressing for sandwiches, salads or a summer buffet.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken breasts, about 3 medium
- 1 tsp (5 ml) fine salt, divided
- ½ tsp (1 g) ground black pepper
- 1 tbsp (15 ml) neutral oil
- 1 tbsp (14 g) butter
- 1 small brown onion, finely diced, about ¾ cup (110 g)
- 2 tsp (4 g) mild curry powder; use 1 tsp (2 g) for a milder dressing
- 1 tbsp (15 ml) tomato paste
- ½ cup (120 ml) chicken stock, preferably unsalted
- ½ cup (120 ml) mayonnaise
- ½ cup (120 ml) plain unsweetened yoghurt
- 3 tbsp (45 ml) apricot chutney
- 1 tbsp (15 ml) fresh lemon juice
- ¼ cup (40 g) sultanas
- ¼ cup (30 g) flaked almonds, toasted
- 2 tbsp (8 g) chopped fresh coriander, plus extra to serve (optional)
Instructions
- Cook the chicken. Pat the chicken dry and season both sides with the pepper and about half the salt. Heat the oil in a large frying pan over medium heat. Add the chicken and cook for 5–7 minutes per side, adjusting the heat as needed so it browns without burning. Check the thickest part with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). If it has not reached that temperature, continue cooking and check again. Transfer to a clean plate and leave to cool while you make the sauce.
- Make the curry base. Reduce the heat to medium-low and melt the butter in the same pan. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft but not browned. Stir in the curry powder and tomato paste and cook for 30 seconds, until fragrant.
- Reduce the stock. Pour in the stock and scrape up any browned bits from the pan. Simmer gently for 5–7 minutes, stirring now and then, until reduced to a few tablespoons and thick enough to coat a spoon. Transfer to a small bowl and cool completely; warm sauce can make the mayonnaise split.
- Mix the dressing. In a medium bowl, stir together the mayonnaise, yoghurt, chutney, lemon juice and remaining salt. Mix in the cooled curry base, then taste. Add a little more lemon for brightness or chutney for sweetness, keeping the dressing balanced rather than overly sweet.
- Finish the salad. Cut the cooled chicken into bite-sized pieces, or shred it into short strands. Fold it into the dressing with the sultanas and coriander. Cover and chill for at least 15 minutes so the flavours can settle. Just before serving, fold in most of the toasted almonds and scatter the rest over the top.
Tips
- Use cooked chicken if you have it. Leftover roast chicken or a plain rotisserie-style chicken saves the cooking step. Use about 3 cups (450 g) chopped chicken, remove skin and bones, and make sure it has been stored safely. Keep the curry base and dressing method the same.
- Cool the sauce fully. Adding hot curry stock to mayonnaise can make the dressing oily or thin. If short on time, spread the reduced base in a shallow dish so it cools faster.
- Adjust the curry carefully. Curry powders vary in heat and salt. Start with the listed amount, taste after the dressing is mixed, then add more in small pinches rather than making the sauce too strong at the start.
- Toast the almonds separately. Toast them in a dry pan over low-medium heat for 2–3 minutes, stirring often, until fragrant and lightly golden. They can burn quickly, and adding them just before serving helps them stay crisp.
Serving Suggestions
Spoon coronation chicken into soft sandwich bread, wraps or crusty rolls with lettuce or baby spinach. For a lighter lunch, serve it over leafy greens with cucumber and tomato, or alongside baked kūmara, potato salad or a simple green salad. It also works well in lettuce cups or as part of a picnic spread with crackers and sliced vegetables. If serving buffet-style, keep the bowl chilled and bring out smaller portions as needed rather than leaving the whole batch warm.
Variations
For a more traditional-style flavour, replace the apricot chutney with 2 tbsp (30 ml) mango chutney and add 1 tbsp (15 ml) lemon juice to keep the dressing from becoming too sweet. If chutney is hard to find, use 2 tbsp (30 ml) apricot jam with 1 tsp (5 ml) cider vinegar; this gives sweetness but less savoury depth, so taste and adjust the salt. For a dairy-free version, use an unsweetened plant-based yoghurt or replace the yoghurt with extra mayonnaise, which makes the dressing richer. Leave out the sultanas if you prefer a less sweet salad, or swap them for ¼ cup (35 g) finely diced dried apricots. For extra crunch, add diced celery just before serving.
Storage and Reheating
Refrigerate coronation chicken within 2 hours of cooking or serving, in a covered container at 40°F (4°C) or colder. It keeps for 3–4 days refrigerated; use a clean spoon each time and discard it if it has been left at room temperature for more than 2 hours (or 1 hour in temperatures above 90°F/32°C). Freezing is not recommended because mayonnaise and yoghurt can separate and turn watery when thawed. This salad is intended to be served cold, so reheating is unnecessary; if reheating plain cooked chicken before making the salad, heat leftovers to 165°F (74°C), then cool promptly before mixing with the dressing.
Frequently Asked Questions
Can I make coronation chicken ahead?
Yes. Make it up to a day ahead, cover and refrigerate, then add the toasted almonds just before serving so they remain crisp. The flavour develops as it chills, so taste once more before serving and add a squeeze of lemon if needed.
Is coronation chicken spicy?
This recipe is gently spiced rather than hot. Curry powders differ, so use 1 tsp (2 g) for a mild result or add a little more after tasting. Avoid adding a large amount at once because the flavour becomes stronger as the salad rests.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs are juicier and work well, but may take a few minutes longer to cook depending on their size. Check the thickest part of each piece with a thermometer and cook poultry to 165°F (74°C).
What can I use instead of apricot chutney?
Mango chutney is a good alternative and gives a more traditional fruity note. If you only have apricot jam, mix it with a little cider vinegar as described above; jam alone is sweeter and lacks chutney’s savoury, spiced flavour.
Why is my dressing runny?
The curry base may not have reduced enough, or it may still have been warm when mixed in. Chill the salad for 20–30 minutes to firm it up. If it remains thin, stir in mayonnaise a tablespoon at a time rather than adding extra yoghurt or stock.
Can coronation chicken be served warm?
It is usually served chilled or cool, particularly in sandwiches and salads. For food safety, cool cooked chicken promptly and refrigerate it before mixing; do not leave the finished salad at room temperature for longer than 2 hours.
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