Coronation chicken is a British dish of cooked chicken folded into a creamy, mildly spiced curry dressing, often with dried fruit and served cold. It was created for Queen Elizabeth II’s coronation in 1953, and this practical version keeps the celebratory character while balancing curry, apricot, lemon, and yogurt.
The original recipe was developed by Constance Spry and Rosemary Hume of the Cordon Bleu cookery school for the coronation luncheon. Its name and ingredients reflect postwar British cooking, when curry seasoning and fruit made an elegant cold chicken dish suitable for a large formal meal. Recipes have changed over time; this one is a home-friendly adaptation, not a claim to reproduce the original exactly.
Answer: Coronation chicken is chilled cooked chicken in a curry-spiced mayonnaise dressing. Make it by poaching chicken, mixing the dressing, and chilling the combined salad before serving.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken breasts
- 4 cups (950 ml) low-sodium chicken stock, or enough to cover the chicken
- 1 bay leaf
- ½ small yellow onion, about 2 oz (55 g), peeled and halved
- 1 tablespoon (15 ml) neutral oil
- 1 tablespoon (15 g) finely chopped shallot
- 2 teaspoons (5 g) mild curry powder
- 1 tablespoon (15 g) tomato paste
- 2 tablespoons (30 ml) water
- 2 tablespoons (30 ml) apricot preserves
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) plain Greek yogurt
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon black pepper
- ⅓ cup (50 g) dried apricots, finely chopped
- ¼ cup (30 g) sliced almonds, toasted
- 2 tablespoons (8 g) chopped fresh cilantro, optional
Instructions
- Poach the chicken. Put the chicken breasts, stock, bay leaf, and onion in a saucepan. Add water if needed so the chicken is covered. Bring the liquid just to a gentle simmer over medium heat, then lower the heat, cover, and cook gently for about 15–20 minutes, depending on thickness. Check the thickest part with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. Avoid a hard boil, which can make the meat tough.
- Cool the chicken safely. Transfer the chicken to a clean plate or shallow dish and let it cool until easy to handle, about 15 minutes. Do not leave cooked chicken at room temperature for more than 2 hours total. Reserve 2 tablespoons of the poaching liquid, then discard the rest or save it separately for another use. Cut or shred the chicken into bite-size pieces.
- Cook the curry base. Warm the oil in a small skillet over medium-low heat. Add the shallot and cook for 2–3 minutes, stirring, until softened but not browned. Stir in the curry powder and tomato paste for 30 seconds. Add the water and apricot preserves, stir until smooth, then remove the pan from the heat. Let the mixture cool completely, about 10 minutes.
- Mix the dressing. In a large bowl, stir together the mayonnaise, yogurt, lemon juice, salt, pepper, and cooled curry mixture. If it seems very thick, mix in the reserved poaching liquid a teaspoon at a time. Taste and adjust the salt or lemon; the dressing should taste slightly more assertive than you want the finished salad to be, since the chicken will mellow it.
- Combine and chill. Fold the chicken and chopped apricots into the dressing until evenly coated. Cover and refrigerate for at least 1 hour so the flavors can blend. Just before serving, fold in most of the toasted almonds and cilantro, if using, and scatter the remaining almonds over the top.
Tips
- Use leftover chicken if convenient. You need about 4 cups (560 g) cooked chicken. Skip the poaching step and begin with the curry base, but only use chicken that has been stored safely and is still within its refrigerated keeping time.
- Keep the curry gentle. Curry powders vary in heat and salt. Start with mild powder, then add a pinch more after tasting. Blooming it briefly in oil helps bring out its aroma; frying it too long can make it bitter.
- Cool the curry mixture before adding it. Warm sauce can loosen mayonnaise and yogurt, leaving the dressing oily or thin. If the salad becomes thick after chilling, loosen it with a teaspoon of water or lemon juice.
- Toast the almonds carefully. Stir them in a dry skillet over medium-low heat for 3–5 minutes, until fragrant and lightly golden. Watch closely because they can go from toasted to scorched quickly.
Serving Suggestions
Serve coronation chicken cold, spooned into crisp lettuce cups, tucked into a sandwich or roll, or piled onto a bed of mixed leaves. It also works as part of a picnic or buffet alongside sliced cucumber, tomatoes, and simple potato salad. For a more formal plate, serve it with rice and a little extra cilantro. Keep it chilled until serving, and set out only what will be eaten promptly.
Variations
For a more traditional sweet note, replace the dried apricots with ⅓ cup (50 g) golden raisins or sultanas; they bring a softer, raisin-like sweetness. Mango chutney can replace the apricot preserves in equal quantity, adding a tangier, more pronounced fruit-and-spice flavor. For a lighter dressing, replace some or all of the mayonnaise with additional Greek yogurt, though the result will be less rich and more tart. For a nut-free version, omit the almonds and add chopped celery or cucumber just before serving for crunch. If using cooked rotisserie chicken, check that it is plain or lightly seasoned so its flavor does not compete with the curry dressing.
Storage and Reheating
Refrigerate coronation chicken within 2 hours of preparation, in a covered container at 40°F (4°C) or colder. It keeps for 3–4 days; use the shorter end of that range if the chicken was already cooked before making the salad. Do not leave it out at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). This is a cold chicken salad and is best served chilled, not reheated. If you choose to warm a portion, heat it until it reaches 165°F (74°C), the safe temperature for reheated leftovers, and do not warm and cool the same portion repeatedly.
Frequently Asked Questions
Why is it called coronation chicken?
The dish was created for the luncheon held after Queen Elizabeth II’s coronation in 1953. The name refers to that occasion; it is a cold chicken salad, rather than a hot curry.
Is this the original coronation chicken recipe?
No. The dish is associated with a recipe developed by Constance Spry and Rosemary Hume for the 1953 coronation luncheon, but the version here is adapted for everyday home cooking. Modern versions vary in their fruit, spices, and proportions.
Can I make coronation chicken ahead?
Yes. Prepare it up to a day ahead and keep it covered in the refrigerator. Add the toasted almonds just before serving so they retain their crunch, and stir the salad before portioning.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and may stay especially moist. Poach them until the thickest part reaches 165°F (74°C), checking each piece because sizes can vary; allow extra cooking time if needed.
What can I use instead of apricot preserves?
Mango chutney is a convenient substitute and gives a sharper, more complex fruit flavor. You can also use a little honey or another fruit preserve, but the dressing will lose some of the characteristic apricot note.
Can coronation chicken be frozen?
Freezing is not recommended: mayonnaise-based dressing can separate after thawing, and the chicken may become watery. Make only what you can use within 3–4 refrigerated days.
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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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