Hot coronation chicken is a warm British-style dish of chicken coated in a creamy, mildly spiced curry sauce with apricot and a little tang. It builds on the familiar coronation chicken combination, served here hot with rice or vegetables for an easy main meal; the sauce can be adjusted from gentle to spicy.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) neutral oil, such as canola or sunflower
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 garlic cloves, finely chopped, about 2 tsp (10 g)
- 1 tbsp (15 g) finely grated fresh ginger
- 1½ tbsp (9 g) mild curry powder
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) cayenne pepper, or more to taste
- ½ cup (120 ml) chicken broth, preferably low-sodium
- ½ cup (120 g) apricot preserves
- ¾ cup (180 g) plain full-fat Greek yogurt, divided
- ¼ cup (60 g) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- ½ tsp (3 g) fine salt, plus more to taste
- ¼ tsp (1 g) black pepper
- ¼ cup (30 g) sliced almonds, lightly toasted (optional)
- 2 tbsp (6 g) chopped cilantro leaves (optional)
Instructions
- Pat the chicken dry and season it with the salt and black pepper. Set the yogurt and mayonnaise out while you cook, so they are not refrigerator-cold when added to the sauce.
- Heat the oil in a large, deep skillet or sauté pan over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and brown it for about 3 minutes per side. It does not need to be cooked through yet. Transfer it to a clean plate; keep raw-chicken utensils and any juices separate from cooked food.
- Reduce the heat to medium. Add the onion to the pan and cook for 4–5 minutes, stirring, until softened. Add the garlic and ginger and cook for 30 seconds. Stir in the curry powder, turmeric, and cayenne; cook for about 30 seconds, just until fragrant. If the spices stick, add a spoonful of broth rather than letting them scorch.
- Pour in the broth and scrape up the browned bits from the pan. Stir in the apricot preserves and bring the sauce to a gentle simmer. Return the chicken and any juices on its plate to the pan, turn to coat, then cover and cook over medium-low heat for 8–12 minutes. Stir once or twice. Check the thickest chicken pieces with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). Continue simmering if needed, checking again before serving.
- Turn off the heat. In a bowl, stir together the mayonnaise, lemon juice, and ½ cup (120 g) of the yogurt. Add a few spoonfuls of the hot pan sauce, one at a time, whisking as you go to temper the mixture. Stir this mixture into the pan. Keep the sauce warm over low heat without boiling, which can make yogurt split.
- Taste and adjust the salt, lemon, or cayenne. For a looser sauce, stir in broth a tablespoon (15 ml) at a time. For a creamier finish, fold in the remaining yogurt. Scatter with toasted almonds and cilantro, if using, and serve hot.
Tips
- Keep the sauce smooth: Take the pan off the heat before adding the yogurt mixture, temper it with warm sauce, and avoid boiling afterward. If it looks slightly separated, whisk in a spoonful of warm broth off the heat.
- Choose your chicken: Boneless thighs stay juicy and are easy to cut into even pieces. Chicken breast also works; cut it evenly and check the temperature early, since lean pieces can dry out if overcooked.
- Adjust the sweetness: Apricot preserves provide the characteristic fruity note, but brands vary. Start with the stated amount and add more lemon juice or a pinch of salt if the sauce tastes too sweet. Chutney can replace the preserves, though it will add more vinegar and spice.
- Make it ahead carefully: Cook the chicken and spiced apricot sauce in advance, chill promptly, and add the yogurt-mayonnaise mixture while reheating gently. This helps keep the sauce creamy rather than grainy.
Serving Suggestions
Serve the chicken and plenty of sauce over steamed basmati rice, with naan or flatbread for scooping. A simple side of peas, green beans, roasted cauliflower, or a crisp cucumber salad balances the rich, lightly sweet sauce. Add extra lemon wedges and cilantro at the table. Toasted almonds provide crunch, but omit them for anyone with a nut allergy; the dish remains satisfying without them.
Variations
For a milder sauce, leave out the cayenne and use mild curry powder. For more heat, add cayenne in small pinches or use hot curry powder, checking the seasoning as you go. A teaspoon (5 ml) of mango chutney can replace some of the apricot preserves for a tangier, more savory fruit flavor.
To make the dish dairy-free, use an unsweetened, plain plant-based yogurt that can tolerate gentle heating, and check that the mayonnaise is dairy-free. The texture and tang may differ slightly. For a meat-free version, replace the chicken with 1 lb (450 g) of drained, pressed extra-firm tofu or cooked chickpeas; brown tofu first, or add chickpeas with the broth, then heat until steaming throughout. Use vegetable broth for either variation.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container; keep the refrigerator at 40°F (4°C) or colder. The chicken keeps for 3–4 days. Reheat only the portion you plan to eat in a covered pan over low heat, stirring gently and adding a splash of broth if needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid repeated reheating or boiling the sauce. For longer storage, freeze in a suitable airtight container for up to 2 months; thaw in the refrigerator, then reheat thoroughly. Yogurt-based sauce may separate slightly after freezing.
Frequently Asked Questions
Is hot coronation chicken meant to be spicy?
Not necessarily. Curry powder gives it a warm, aromatic flavor, while cayenne controls the heat. Leave out the cayenne for a mild result, or add more gradually if you prefer it hotter.
Can I use leftover cooked chicken?
Yes. Skip the browning and chicken-cooking steps. Make the onion and apricot sauce, add shredded or chopped cooked chicken, and simmer until hot throughout. If reheating leftovers, bring them to 165°F (74°C). Stir in the yogurt mixture off the heat at the end.
Can I make the sauce without mayonnaise?
Yes. Replace it with the same amount of plain full-fat Greek yogurt, then temper and stir it in off the heat as directed. The sauce will taste tangier and may be less rich, so season with lemon and salt to taste.
What can I use instead of apricot preserves?
Peach preserves are the closest easy substitute. Mango chutney also works, but it is usually more tart and savory, so begin with a little less and adjust after tasting. Avoid using dried apricots without simmering them until soft and blending them into the sauce.
Can I prepare it in advance?
Yes. Make the chicken and spiced sauce up to 2 days ahead and refrigerate it promptly. Reheat gently, then temper and stir in the yogurt and mayonnaise. The finished dish can also be made ahead, though the sauce may thicken or separate a little when reheated.
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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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