Original coronation chicken is a British dish of cooked chicken folded into a mildly spiced, creamy curry sauce with apricot and a little lemon. Created for Queen Elizabeth II’s coronation in 1953, it is served cold, making it a practical choice for sandwiches, salads and buffets; recipes have varied over time, but this version follows the classic fruity, gently aromatic style.
Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts or thighs
- 1 small onion, finely chopped, about 1 cup (150 g)
- 1 tablespoon (15 ml) neutral oil
- 1 tablespoon (15 g) butter
- 1 tablespoon (8 g) mild curry powder
- 1 teaspoon (5 ml) tomato paste
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) apricot jam
- ½ cup (120 ml) chicken stock, preferably unsalted
- ½ cup (120 ml) mayonnaise
- ½ cup (120 ml) plain full-fat yogurt or crème fraîche
- ½ cup (75 g) dried apricots, finely chopped
- 1 tablespoon (15 ml) fresh lemon juice, plus more to taste
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons (15 g) toasted flaked almonds, for serving (optional)
- 2 tablespoons (6 g) chopped fresh cilantro or parsley, for serving (optional)
Instructions
- Cook the chicken. Put the chicken in a saucepan and add enough water to cover by about 1 inch (2.5 cm). Bring just to a simmer, then lower the heat and cook gently until the thickest part of each piece reaches 165°F (74°C) on an instant-read thermometer. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); check each piece rather than relying only on the cooking time. Depending on thickness, this usually takes 15–20 minutes. Avoid a hard boil, which can make the meat firm.
- Cool the chicken. Transfer the cooked chicken to a plate and leave it until cool enough to handle, about 15 minutes. Cut it into bite-size pieces or shred it into short, substantial strands. Set aside while you make the sauce. Do not leave cooked chicken at room temperature for more than 2 hours.
- Cook the onion and spices. Warm the oil and butter in a small skillet over medium-low heat. Add the onion and cook for 5–7 minutes, stirring often, until soft but not browned. Stir in the curry powder and tomato paste and cook for 30 seconds, just until fragrant. If the spices begin to catch, lower the heat.
- Make the spiced apricot base. Stir in the vinegar, apricot jam and stock. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the onion is tender and the mixture has thickened slightly. Remove the pan from the heat and let the mixture cool completely, about 15–20 minutes. Cooling is important: adding warm sauce to mayonnaise can make it loose or oily.
- Finish the sauce. In a bowl, mix the mayonnaise and yogurt or crème fraîche until smooth. Stir in the cooled curry mixture, chopped apricots, lemon juice, salt and pepper. Taste and adjust the lemon, salt or curry seasoning. The sauce should be creamy, lightly tangy and gently spiced, rather than hot.
- Combine and chill. Fold the chicken into the sauce until evenly coated. Cover and refrigerate for at least 30 minutes so the flavors can come together. Before serving, taste once more; add a spoonful of yogurt if it seems too thick, or a little lemon juice if it needs more brightness. Scatter with toasted almonds and herbs, if using.
Tips
- Poach gently. A quiet simmer keeps chicken tender. If you already have plain cooked chicken, use 2 lb (900 g), but make sure it was cooked safely and chilled promptly.
- Cool the curry base fully. This prevents the creamy ingredients from splitting and gives you a smooth dressing. The base can be made ahead and refrigerated.
- Adjust the curry powder to taste. Curry powders vary in strength and saltiness. Start with the listed amount; add more only after mixing and tasting the finished sauce.
- Use plain, unsweetened yogurt. Greek-style yogurt makes a thicker, tangier sauce. For a more traditional, richer finish, use crème fraîche; for a lighter texture, use regular plain yogurt.
Serving Suggestions
Serve coronation chicken cold or cool, not heated, with lettuce leaves, watercress or a crisp green salad. It is particularly good in a sandwich on soft bread or in a baked potato, and it works well as part of a buffet with cucumber, tomato and crusty bread. For a composed plate, spoon it over salad greens and add rice or warm new potatoes on the side. Keep it refrigerated until serving and return it to the refrigerator promptly after the meal.
Variations
For a fruitier sauce, replace some or all of the dried apricots with ½ cup (75 g) golden raisins or finely diced fresh mango; mango makes the result fresher and less like the classic dried-fruit version. If apricot jam is difficult to find, use peach preserves, which give a similar sweet fruit note. Mild curry powder is the easiest option, but a pinch of ground cinnamon or turmeric can add warmth and color without making the sauce hot. For a nut-free serving, simply omit the almonds. These are flexible adaptations rather than a claim that there is only one definitive version.
Storage and Reheating
Refrigerate coronation chicken in a covered container within 2 hours of preparation, or sooner if the room is very warm. Keep it at 40°F (4°C) or colder and use within 3–4 days. Because the sauce contains mayonnaise and dairy, it is best served cold; do not leave it sitting out for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Freezing is not recommended because thawing can make the creamy sauce separate and watery. This dish is not intended to be reheated. If you choose to warm leftovers, heat them evenly to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, though the texture may suffer.
Frequently Asked Questions
Can I make coronation chicken ahead?
Yes. Make it up to a day ahead, cover and refrigerate, then stir and taste before serving. The flavors settle as it chills, and the sauce may thicken slightly; loosen it with a small spoonful of yogurt or mayonnaise if needed.
Can I use leftover roast chicken?
Yes, provided the chicken was cooked safely, refrigerated within 2 hours and kept cold. Remove the skin and bones, then measure about 2 lb (900 g) of meat. Fold it into the completely cooled sauce; there is no need to cook it again.
Is original coronation chicken spicy?
It is usually mildly spiced rather than fiery. Curry powder brands differ, so begin with 1 tablespoon and taste the finished sauce. For a warmer version, add a small pinch of cayenne; for a gentler one, reduce the curry powder.
Can I make the sauce without mayonnaise?
Mayonnaise gives the dressing its familiar richness and body. You can replace it with thick plain yogurt or crème fraîche, but the result will be tangier and less rich. Use unsweetened dairy, and adjust lemon and salt after mixing.
What can I use instead of dried apricots?
Golden raisins are a convenient substitute and give a sweeter, softer fruit flavor. Finely diced fresh mango also works, though it makes the sauce fresher and less traditional in character. Chop fruit small so it distributes evenly through the chicken.
Can coronation chicken be frozen?
Freezing is not advised. The mayonnaise-and-dairy dressing can separate as it thaws, leaving a watery or grainy texture. Make a smaller batch instead, and keep the finished dish refrigerated for no more than 3–4 days.
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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
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