M&S coronation chicken sauce is a creamy, gently spiced curry sauce with fruit chutney, lemon and a little sweetness, traditionally tossed with cooked chicken and served cold. This homemade version captures that familiar sweet-and-savory balance using easy-to-find ingredients, and it also works as a sandwich filling or salad dressing.
Ingredients
- ½ cup (120 g) mayonnaise
- ⅓ cup (80 g) plain Greek yogurt or crème fraîche
- 2 tablespoons (30 g) mango chutney
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon mild curry powder
- ½ teaspoon ground turmeric
- 1 teaspoon (5 g) tomato paste
- 1 teaspoon (5 g) honey, or to taste
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) water, as needed to thin
- ¼ cup (35 g) sultanas or raisins, optional
- 2 tablespoons (15 g) toasted flaked almonds, optional, for serving
- 1 pound (450 g) cooked, chilled chicken, shredded or diced, if making coronation chicken
Instructions
- Put the mayonnaise, yogurt, mango chutney, lemon juice, curry powder, turmeric, tomato paste, honey, salt and pepper in a medium bowl. Stir until smooth and evenly colored, scraping the sides of the bowl so no pockets of curry powder remain.
- Taste the sauce before adding chicken. Add a little more lemon juice if it tastes too sweet, chutney or honey if it needs sweetness, and a pinch of salt if the flavors seem muted. For a milder sauce, use ½ teaspoon curry powder; for a more pronounced curry flavor, add up to another ½ teaspoon.
- If the sauce is thicker than you want, stir in water 1 teaspoon at a time until it loosens. Fold in the sultanas, if using. For the smoothest flavor, cover and chill the sauce for 10 minutes, then taste and adjust again; this brief rest is optional.
- To make coronation chicken, fold the chilled cooked chicken through the sauce until every piece is coated. Add a splash of water or a spoonful of yogurt if the mixture seems too thick. Cover and refrigerate until serving, then scatter with toasted almonds if desired.
Tips
- Choose a chutney you enjoy. Mango chutney provides the characteristic fruity sweetness. If it is very chunky, chop the pieces finely or briefly mash the chutney before stirring it in. Apricot chutney is a workable substitute, though the flavor will be less mango-like.
- Keep the curry powder balanced. Curry powder blends differ in strength and saltiness. Start with the stated teaspoon, taste, then add more in small pinches rather than allowing the spice to overwhelm the creamy, fruity sauce.
- Use a thick dairy ingredient. Greek yogurt or crème fraîche helps soften the richness of mayonnaise without making the sauce watery. Regular plain yogurt can be used, but drain it first or reduce the water so the finished sauce stays spoonable.
- Cool chicken before mixing. Warm chicken can loosen the sauce and should not be left sitting out while it cools. Cook poultry to 165°F (74°C), checked with a food thermometer, then chill it promptly before combining with the sauce.
Serving Suggestions
Serve coronation chicken cold in soft rolls, sandwiches or jacket potatoes, or spoon it over crisp lettuce with cucumber and tomatoes. It is also good with rice, flatbreads or a simple green salad. For a buffet, keep the bowl chilled and set it out only for the time needed to serve; return it to refrigeration within two hours.
If serving the sauce on its own, offer it as a dip for cooked chicken pieces or as a creamy dressing for a grain salad. Thin it with a little water or lemon juice for drizzling, rather than adding a large amount of liquid at once.
Variations
- More traditional richness: Replace the yogurt with an equal amount of crème fraîche or sour cream. The sauce will be richer and less tangy.
- Extra fruit: Stir in 2 tablespoons (20 g) finely diced dried apricots along with the sultanas, or use chopped fresh mango just before serving. Fresh fruit makes the mixture juicier, so serve it promptly.
- Nut-free: Omit the almonds. Toasted pumpkin seeds add crunch if seeds are suitable for your guests, or leave the topping off altogether.
- Vegetarian serving: Toss the sauce with 1 pound (450 g) of drained chickpeas or use it as a dressing for roasted vegetables. Cool cooked vegetables before mixing and refrigerate the finished dish promptly.
Storage and Reheating
Store the sauce or finished coronation chicken in a clean, airtight container in the refrigerator at 40°F (4°C) or below. Refrigerate within two hours of preparation or serving, and use within 3–4 days. Keep the sauce separate from chicken until you are ready to serve if you want to preserve the chicken’s texture.
This is intended to be served cold, so reheating is not necessary. If you choose to reheat chicken, separate it from the mayonnaise-based sauce first and heat the chicken to 165°F (74°C), the USDA FSIS safe minimum for leftovers; cool it before mixing with the sauce. Do not leave the mixture at room temperature for more than two hours, or one hour when the temperature is above 90°F (32°C). Freeze sauce only if necessary: its texture may separate after thawing, so whisk it well and expect a less smooth result.
Frequently Asked Questions
Is this an exact copy of M&S coronation chicken sauce?
This is a homemade approximation of the sweet, creamy, curry-spiced style associated with the name, not a manufacturer’s ingredient list or an exact product replica. Commercial recipes can vary, and this version lets you adjust the sweetness and spice to taste.
Can I make the sauce ahead?
Yes. Mix it up to two days ahead and keep it covered in the refrigerator. Stir before using and taste again, since chilling can soften the lemon and curry flavors. For the best texture, mix it with chicken on the day you plan to serve it.
What can I use instead of mango chutney?
Apricot chutney is the closest easy swap, while a mild fruit preserve can work with a small pinch of extra salt and lemon juice. Plain jam is generally sweeter and lacks chutney’s savory seasoning, so add it sparingly and adjust the sauce carefully.
How do I make the sauce less sweet?
Stir in lemon juice ½ teaspoon at a time, then add a pinch of salt if needed. You can also reduce the chutney slightly next time. Avoid correcting sweetness with a large amount of curry powder, which can make the sauce harsh.
Can I use leftover roast chicken?
Yes, provided it has been refrigerated safely and is still within its storage time. Remove skin and bones, then shred or dice the cold chicken. Discard chicken that has been at room temperature for more than two hours or has been refrigerated for over 3–4 days.
Can I make it dairy-free?
Yes. Replace the yogurt with an equal amount of a thick, unsweetened dairy-free yogurt, or use additional mayonnaise for a richer sauce. Check that the chutney and mayonnaise are suitable for your dietary needs, and add liquid gradually because plant-based products vary in thickness.
Related
- Roasted Asian Eggplant With Garlic-Soy Glaze
- Recipes That Use Eggplant: Easy Roasted Eggplant Parmesan
- Best BBQ UK Recipes: A Classic Sausage and Chicken Grill
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).