Coronation chicken is a British cold chicken salad dressed with a creamy, mildly curried sauce, often served in sandwiches or with a green salad. It was created for the 1953 coronation of Queen Elizabeth II, and its balance of curry, fruit, and tangy dressing makes it especially good for using cooked chicken.
The name refers to that coronation celebration, not to a special cooking method. The dish was developed by Constance Spry and Rosemary Hume for the coronation luncheon; accounts commonly connect it to an earlier curried chicken dish called Jubilee Chicken. Versions have changed over time, but this practical recipe keeps the defining combination of chicken, curry seasoning, creamy dressing, and a little sweetness.
Ingredients
- 3 cups (450 g) cooked, skinless chicken, cut into bite-size pieces
- ⅓ cup (80 ml) mayonnaise
- ⅓ cup (80 ml) plain Greek yogurt or crème fraîche
- 1 tablespoon (15 ml) mango chutney
- 1 teaspoon (2 g) mild curry powder
- ½ teaspoon (2.5 ml) fresh lemon juice, plus more to taste
- ¼ teaspoon fine salt, or to taste
- ⅛ teaspoon freshly ground black pepper
- ¼ cup (40 g) raisins or finely chopped dried apricots
- 2 tablespoons (15 g) sliced almonds, toasted (optional)
- 1 tablespoon (3 g) chopped fresh cilantro (optional)
Instructions
- Prepare the chicken. Use fully cooked chicken, such as poached, roasted, or leftover chicken, and cut it into even bite-size pieces. If cooking chicken specifically for this recipe, cook it until the thickest part reaches 165°F (74°C) on a food thermometer; this is the USDA FSIS safe minimum temperature for poultry. Let it cool promptly before mixing, and do not leave it at room temperature for more than 2 hours.
- Make the dressing. In a medium bowl, whisk together the mayonnaise, yogurt or crème fraîche, mango chutney, curry powder, lemon juice, salt, and pepper until smooth. Taste it before adding the chicken. The sauce should be gently spiced and slightly tangy, not hot; add a little more lemon for brightness or chutney for sweetness.
- Combine. Add the chicken and raisins or apricots to the bowl. Fold until each piece is coated without breaking up the chicken. Cover and refrigerate for 30 minutes so the flavors can meld. This chilling time is included in the total time.
- Finish and serve. Stir once more, taste, and adjust the seasoning. Add the toasted almonds and cilantro just before serving if using. Serve cold, keeping the salad chilled until it is time to eat.
Tips
- Keep the curry gentle. Curry powders vary in strength and flavor. Start with the stated teaspoon, then add a pinch more only after tasting; too much can overwhelm the chicken and chutney.
- Choose a good chutney. Mango chutney is widely used, but if you cannot find it, use 1 tablespoon (15 ml) apricot preserves with an extra ½ teaspoon (2.5 ml) lemon juice. The result is less tangy and less complex, so season to taste.
- Use cooked, cooled chicken. Shred or dice leftover roast chicken, or cook chicken breasts specifically for the salad. Avoid mixing warm chicken into mayonnaise and yogurt, which can make the dressing thin and warm the whole mixture.
- Toast nuts carefully. Toast sliced almonds in a dry skillet over medium-low heat for a few minutes, stirring often, until lightly golden. They can darken quickly; cool them before adding.
Serving Suggestions
For the classic lunch, spoon coronation chicken into soft sandwich bread, rolls, or a baked potato. It also works in a leafy green salad, in a wrap with crisp lettuce, or as a filling for jacket potatoes. Add cucumber, tomato, or lightly dressed greens alongside to balance the creamy, sweet-spiced sauce.
For a buffet, serve it in a chilled bowl with bread, crackers, and salad leaves. Keep the bowl over ice or set it out in small portions and replenish from the refrigerator; perishable food should not sit at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Variations
More traditional-style flavor: Use crème fraîche in place of yogurt and add a small pinch of ground cinnamon or turmeric. These additions are optional rather than essential, and recipes differ in their seasonings.
Less rich: Replace half the mayonnaise with additional plain Greek yogurt. The dressing will taste tangier and less rounded, so add chutney or lemon a little at a time until it suits you.
Change the fruit or crunch: Swap raisins for chopped dried apricots, or omit dried fruit for a less sweet salad. Use toasted cashews instead of almonds if preferred, or leave out nuts entirely.
Make it vegetarian: Replace the chicken with 3 cups (450 g) drained, cooked chickpeas. The result is not the classic chicken dish, but it keeps the curry-and-chutney dressing and makes a satisfying sandwich filling.
Storage and Reheating
Refrigerate coronation chicken in a covered container within 2 hours of preparation. Keep it at 40°F (4°C) or colder and use within 3–4 days, provided the chicken was fresh and safely handled before mixing. Do not freeze it if you want the best texture: mayonnaise-based dressing can separate, and thawed chicken may become watery.
This is intended to be served cold, so reheating is not necessary. If you choose to heat the chicken, do so separately from the mayonnaise dressing, and reheat leftovers to 165°F (74°C) measured with a food thermometer; then make or add fresh dressing. Discard the salad if it has been left out beyond the safe time limit.
Frequently Asked Questions
How did coronation chicken get its name?
The dish was made for the coronation luncheon of Queen Elizabeth II in 1953, so its name commemorates that event. It is a cold chicken dish with a curry-seasoned creamy sauce, rather than a recipe involving a particular coronation cooking technique.
Who invented coronation chicken?
Food writers Constance Spry and Rosemary Hume are credited with creating the dish for the 1953 coronation luncheon. It is often described as a refined take on Jubilee Chicken, an earlier celebratory curried chicken preparation.
Is coronation chicken spicy?
Usually it is mildly spiced, with curry powder adding fragrance and warmth rather than strong heat. Curry powders differ, so use a mild blend and adjust gradually if you prefer more spice.
Can I make coronation chicken ahead?
Yes. Make it up to a day ahead, cover, and refrigerate. The flavor develops as it chills; add toasted almonds and fresh herbs just before serving so they stay crisp and fresh.
Can I use leftover roast chicken?
Yes, provided it was cooked and stored safely. Remove skin and bones, cut the meat into bite-size pieces, and mix it with the dressing once it is cold. Refrigerate the finished salad promptly.
What can I use instead of mango chutney?
Apricot preserves with a little extra lemon juice are a practical substitute. Mango chutney brings both sweetness and a tangy, spiced flavor, so preserves alone will make the dressing simpler and sweeter.
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