Coronation chicken sauce is a creamy, gently spiced British-style dressing made with mayonnaise, curry powder, chutney and a little citrus. This no-cook version is mixed in a jar, then spooned over cooked chicken for sandwiches, salads or a simple cold lunch; sweetness and spice can be adjusted to taste.
Ingredients
- ¾ cup (180 g) mayonnaise
- ¼ cup (60 g) plain Greek yogurt or sour cream
- 2 tablespoons (30 ml) mango chutney, finely chopped if it has large pieces
- 1 tablespoon (15 ml) fresh lemon juice
- 1½ teaspoons mild curry powder (about 4 g)
- ½ teaspoon (2.5 ml) Worcestershire sauce
- ¼ teaspoon fine salt (about 1.5 g), plus more to taste
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) water, as needed to thin
- 2 tablespoons (20 g) toasted sliced almonds, optional
Instructions
- Choose a clean, dry jar with a capacity of at least 1½ cups (360 ml) and a tight-fitting lid. Add the mayonnaise, yogurt, chutney, lemon juice, curry powder, Worcestershire sauce, salt and pepper.
- Seal the jar firmly and shake for 20 to 30 seconds, until the sauce looks smooth and evenly colored. If the chutney is particularly chunky, stir with a small spoon or whisk inside the jar to break up the pieces.
- Taste the sauce. Add more curry powder for a warmer, more pronounced spice, extra chutney for sweetness, or a few drops of lemon juice for sharper flavor. For a thinner dressing, add water 1 teaspoon (5 ml) at a time, shaking after each addition.
- Use immediately, or refrigerate the covered jar until serving. If adding almonds, stir them in just before serving so they stay crisp. For a classic serving, mix the sauce with 3 cups (about 450 g) of cold, cooked, chopped chicken. Keep the chicken and sauce chilled while assembling.
Tips
- Choose a mild curry powder: blends vary in heat and salt, so begin with the stated amount and adjust after tasting. A hot curry powder can overpower the chutney and mayonnaise.
- Balance the texture: Greek yogurt makes the sauce tangier and thicker; sour cream gives a softer tang. If using regular plain yogurt, start with less and thin only if needed, as it is looser.
- Make it smooth: finely chop chunky chutney before measuring, or mix the sauce with a fork or small whisk rather than relying on a few shakes. A jar needs enough headroom for the ingredients to move.
- Keep it cold: this is a mayonnaise-based sauce, not a shelf-stable preserve. Do not store it in the pantry, even in a sealed jar.
Serving Suggestions
For coronation chicken, fold the sauce through cold, cooked chicken and serve it in a sandwich, on toast, or over crisp lettuce. It also works as a dip for vegetable sticks, a spread for wraps, or a dressing for a bowl of cooked grains and leafy greens. Add toasted almonds or sliced scallions at the table for crunch and freshness. If serving as a dip, set out a clean spoon rather than dipping food directly into the storage jar.
Use fully cooked chicken that has been chilled safely. If cooking chicken specifically for this dish, check the thickest part with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Let it cool promptly and refrigerate it; do not leave cooked chicken at room temperature for more than 2 hours.
Variations
Fruitier: Stir in 1 tablespoon (15 ml) extra mango chutney, or fold ¼ cup (about 40 g) diced dried apricots into the chicken mixture. This adds sweetness, so taste before adding more salt.
Less rich: Replace half the mayonnaise with additional Greek yogurt. The result is tangier and less creamy; add a little water only if it needs loosening.
More aromatic: Add ½ teaspoon (about 1 g) finely grated fresh ginger or 1 tablespoon (4 g) chopped cilantro. These additions make the flavor brighter and more herbaceous, though the sauce will no longer keep as long as a plain batch.
Nut-free: Omit the almonds. If serving people with allergies, check the chutney, curry powder and Worcestershire sauce labels for relevant allergen warnings.
Storage and Reheating
Transfer the sauce to a clean, covered jar and refrigerate at 40°F (4°C) or colder. Refrigerate it within 2 hours of mixing, and use within 3 to 4 days. Discard it if it has been left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C). Use clean utensils each time; do not return sauce that has touched raw chicken or serving utensils to the jar.
Freezing is not recommended because mayonnaise and yogurt can separate and turn grainy after thawing. This sauce is intended to be served cold, so reheating is unnecessary. When it has been mixed with chicken, keep the finished dish refrigerated and follow the same 3-to-4-day limit. If reheating leftover chicken separately, heat it to 165°F (74°C); do not heat the mayonnaise sauce with it.
Frequently Asked Questions
Is coronation chicken sauce the same as curry mayonnaise?
They are similar, but coronation-style sauce usually includes mango chutney and lemon juice alongside curry powder. Yogurt or sour cream is often added for a lighter, tangier texture. Recipes vary, so the balance of sweetness and spice is flexible.
Can I make this sauce ahead?
Yes. Mix it, cover the jar and refrigerate it for up to 3 to 4 days. The curry flavor may become more noticeable as it sits, so taste and adjust with lemon or a little water before serving. Add nuts shortly before serving to preserve their crunch.
Can I use it straight from the jar?
Yes. Shake or stir it first, since thicker ingredients can settle. Use it as a dip or spread, or mix it with cold cooked chicken. If the sauce has thickened in the refrigerator, loosen it with water a teaspoon (5 ml) at a time.
What can I substitute for mango chutney?
Apricot chutney is a practical alternative and gives a similarly sweet, fruity result. You can also use a small amount of apricot preserves with a pinch of extra curry powder, though preserves lack chutney’s savory, spiced notes. Avoid adding the full amount of a very sweet jam without tasting first.
Can I make it without mayonnaise?
Use thick plain Greek yogurt in place of the mayonnaise for a sharper, less rich sauce. It will taste tangier and may be less silky. Season gradually, since yogurt’s acidity can make extra lemon unnecessary.
Is this sauce safe to can or keep at room temperature?
No. It contains mayonnaise and dairy, and this recipe has not been formulated or tested for home canning. Keep it refrigerated or discard it; a sealed jar does not make it shelf-stable.
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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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