Coronation chicken sauce is a creamy, gently spiced dressing traditionally served with cold chicken, created for the 1953 coronation of Queen Elizabeth II. This practical version combines mayonnaise, curry powder, mango chutney, and lemon for a balanced sweet-tangy sauce that comes together quickly and works for sandwiches, salads, or a simple cold chicken supper.
Ingredients
- ¾ cup (180 g) mayonnaise
- ⅓ cup (80 g) plain Greek yogurt or sour cream
- 1 tablespoon (15 ml) neutral oil, such as canola
- 1 small shallot, finely minced (about 2 tablespoons / 20 g)
- 1 tablespoon (6 g) mild curry powder
- 1 tablespoon (15 g) tomato paste
- ¼ cup (60 ml) water
- ⅓ cup (80 g) mango chutney, finely chopped if it has large pieces
- 1 tablespoon (15 ml) fresh lemon juice, plus more to taste
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon (10 g) finely chopped dried apricots, optional
- 2 tablespoons (8 g) chopped fresh cilantro, optional
Instructions
- Warm the oil in a small skillet over medium-low heat. Add the minced shallot and cook for 2–3 minutes, stirring, until softened but not browned. Add the curry powder and tomato paste; stir for about 30 seconds, just until fragrant. Avoid letting the spices scorch, which can make the sauce taste bitter.
- Stir in the water and bring the mixture to a gentle simmer. Cook for 1 minute, stirring to dissolve the tomato paste and scrape any spices from the pan. Take the skillet off the heat and let the curry mixture cool completely, about 5 minutes. It should be cool before it meets the mayonnaise so the dressing stays smooth.
- In a medium bowl, whisk together the mayonnaise and yogurt until evenly combined. Add the cooled curry mixture, mango chutney, lemon juice, salt, and black pepper. Stir until the sauce is smooth. Fold in the chopped apricots and cilantro, if using.
- Taste and adjust: add another teaspoon of lemon juice for more tang, a little extra chutney for sweetness, or a pinch of salt if the flavors seem muted. If the sauce is thicker than you like, whisk in cold water 1 teaspoon at a time.
- For the best flavor, cover and refrigerate the sauce for at least 30 minutes before serving. Stir it again and taste once more; chilling can soften the perceived heat and acidity. Spoon over fully cooked, chilled chicken, or use as a sandwich filling with shredded chicken. If cooking chicken for the dish, use a food thermometer to confirm it reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C); cool and refrigerate it promptly before mixing with the sauce.
Tips
- Cool the spice base: Let the shallot and curry mixture cool fully before adding it to the mayonnaise. Warm ingredients can loosen the dressing and make it oily.
- Choose chutney to suit your taste: Mango chutney is the classic convenient choice. If yours is especially sweet, start with ¼ cup (60 g) and add more only after tasting. If it is chunky, chop it finely so it blends evenly.
- Adjust the heat gently: Mild curry powder gives a mellow sauce. For more warmth, add a pinch of cayenne or use a hotter curry powder, then taste; adding too much at once can overwhelm the fruit and creamy base.
- Keep it cold and separate: Refrigerate the sauce promptly, and mix it with chicken shortly before serving for the freshest texture. Use clean utensils, especially when serving it at a buffet.
Serving Suggestions
For a classic coronation chicken filling, fold the sauce into about 3 cups (420 g) of cooked, cooled chicken, shredded or cut into bite-size pieces. Add the chicken gradually: you may not need every spoonful if you prefer a lightly coated filling. Serve it in soft rolls, sandwiches, or lettuce cups, or pile it onto a bed of greens with cucumber and tomato.
The sauce also works as a dip for crisp vegetables or as a dressing for a cold potato salad. For a buffet, keep the bowl over ice and return it to the refrigerator within 2 hours. If serving chicken, do not leave it out longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Variations
- Without mango chutney: Substitute 2 tablespoons (30 g) apricot preserves plus 1 tablespoon (15 ml) lemon juice. The result is less complex and more directly sweet-tart; add a small pinch of salt after tasting.
- More traditional fruit notes: Stir in 2 tablespoons (20 g) finely chopped dried apricots or raisins. Apricots add gentle tartness, while raisins make the sauce sweeter.
- Lighter texture: Replace up to half of the mayonnaise with plain Greek yogurt. The sauce will taste tangier and less rich, so add lemon gradually rather than automatically using the full amount.
- Spicier sauce: Add ⅛ teaspoon cayenne or a small pinch of chili powder. Mix thoroughly and wait a few minutes before adding more, as the heat can become more noticeable as the sauce rests.
Storage and Reheating
Transfer the sauce to a clean, covered container and refrigerate it within 2 hours of preparation. It keeps for up to 3 days at 40°F (4°C) or below; for best quality, use it within 2 days. Discard it if it has been left out beyond the food-safety time limits, or if its smell, appearance, or texture seems off. Do not freeze it: mayonnaise-based sauces can separate and turn watery when thawed.
This sauce is intended to be served cold, so reheating is not recommended. If it has been combined with chicken, keep the mixture chilled and use it within 3–4 days of cooking the chicken, or sooner if the sauce was made earlier. Reheat leftover chicken separately only if you want a hot meal, bringing it to 165°F (74°C); do not warm the mayonnaise sauce with it.
Frequently Asked Questions
Is coronation chicken sauce the same as curry mayonnaise?
They are similar, but coronation chicken sauce usually includes a sweet fruit element such as mango chutney, along with curry seasoning and often lemon. Some recipes also add apricots, raisins, or yogurt. Curry mayonnaise can be simpler and more strongly focused on the spice.
Can I make the sauce ahead?
Yes. Make it up to 2 days ahead, cover, and refrigerate. The flavors meld as it rests, so stir it and adjust the lemon, salt, or consistency before serving. Keep cooked chicken separate until you are ready to assemble the filling.
How much sauce should I use for chicken?
Start with about ¾ cup (180 ml) sauce for 3 cups (420 g) cooked chicken, then add more if you like a creamier filling. The exact amount depends on how finely the chicken is cut and whether it is especially moist or dry.
Can I make it without yogurt?
Yes. Use 1⅓ cups (about 320 g) mayonnaise in total instead of the mayonnaise-and-yogurt combination. The sauce will be richer and thicker; loosen it with a teaspoon or two of cold water if needed.
Why does my sauce taste bitter or too strong?
Curry powder can turn bitter if it scorches, so cook it briefly over medium-low heat and stir constantly. If the finished sauce is too intense, fold in more mayonnaise or yogurt, then balance it with a little chutney or lemon juice rather than adding more spice.
Can I serve the sauce warm?
It is best served cold or cool, particularly with chilled chicken. Heating mayonnaise-based sauce can cause it to separate, so keep it refrigerated and serve it on the side or fold it into cold chicken just before eating.
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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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