Waitrose Coronation Chicken Recipe for Sandwiches

Waitrose-style coronation chicken is a British curried chicken salad: tender chicken is coated in a creamy, gently spiced dressing, often with mango chutney and dried fruit. It works in sandwiches, jacket potatoes or as part of a cold lunch, and this practical home version balances curry warmth with sweet, tangy and fresh flavours.

Ingredients

1 lb 2 oz (500 g) boneless, skinless chicken breasts, about 2 medium
4 cups (950 ml) low-sodium chicken stock, or enough to cover the chicken in a saucepan
1 tablespoon (15 ml) neutral oil
1 small yellow onion, finely chopped, about ¾ cup (100 g)
1 tablespoon (6 g) mild curry powder
1 tablespoon (15 ml) tomato paste
⅓ cup (80 ml) water
½ cup (120 g) mayonnaise
⅓ cup (80 g) plain Greek yogurt or crème fraîche
3 tablespoons (45 g) mango chutney
1 tablespoon (15 ml) fresh lemon juice
¼ teaspoon fine salt, plus more as needed
⅛ teaspoon freshly ground black pepper
¼ cup (35 g) raisins or finely chopped dried apricots
2 tablespoons (15 g) sliced almonds, lightly toasted, optional
2 tablespoons (6 g) chopped fresh cilantro, optional

Instructions

Poach the chicken. Put the chicken breasts in a saucepan and add enough stock to cover them. Bring the liquid just to a gentle simmer over medium heat; do not let it boil vigorously. Cover, reduce the heat to low and poach for about 15–20 minutes, turning once if needed. Check the thickest part of each breast with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Cooking time varies with thickness, so use the temperature rather than time alone. Transfer the cooked chicken to a plate and let it cool until easy to handle, about 10 minutes. Discard the poaching liquid or reserve it for another use.
Make the curry base. While the chicken cooks, warm the oil in a small skillet over medium-low heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft but not browned. Stir in the curry powder and tomato paste and cook for 30 seconds, just until fragrant. Add the water and simmer for 1–2 minutes, stirring to make a smooth paste. Remove from the heat and cool for at least 5 minutes; a hot curry base can loosen or split the creamy dressing.
Mix the dressing. In a medium bowl, stir together the mayonnaise, yogurt, mango chutney, lemon juice, salt and pepper. Mix in the cooled curry paste until evenly combined. Taste it before adding the chicken. Chutneys vary in sweetness and heat, so adjust with a little extra lemon juice or a small pinch of salt if needed.
Combine and chill. Cut the cooled chicken into bite-size pieces or shred it with two forks. Fold it into the dressing with the raisins or apricots. Cover and refrigerate for at least 10 minutes so the flavours can settle. Just before serving, check the seasoning and fold in the toasted almonds and cilantro, if using.

Tips

Poach gently. A quiet simmer keeps chicken moist; a hard boil can make the outside tough before the centre is ready. For even cooking, choose breasts of similar thickness or gently flatten especially thick ends.
Cool the curry paste before mixing. Stirring it into the mayonnaise while hot can make the dressing thin or greasy. If you are short on time, spread the paste on a cool plate to bring its temperature down faster.
Adjust the texture. If the finished salad seems too thick, mix in a teaspoon of lemon juice or water at a time. If it is too loose, add a little more mayonnaise or chill it; do not add extra chutney simply to thicken it, as that can make it overly sweet.
Use leftovers safely. Cooked chicken should be refrigerated within 2 hours of cooking. Keep the salad chilled while serving, and return it promptly to the refrigerator rather than leaving it out for a long lunch.

Serving Suggestions

Serve the chicken cold in soft sandwich bread, rolls or a toasted baguette, with crisp lettuce or cucumber for freshness. It also makes a substantial filling for a baked potato, a spoonable topping for a green salad, or a centrepiece for a cold buffet with bread and leafy greens. For a simple lunch plate, pair it with cucumber, cherry tomatoes and a few crackers. Add the almonds shortly before serving so they remain crisp.

Variations

For a lighter, tangier dressing, replace some or all of the mayonnaise with plain Greek yogurt; the result will be less rich and slightly sharper. Crème fraîche gives a smooth, gently tart alternative. If mango chutney is unavailable, use apricot chutney or a tablespoon of apricot preserves plus a teaspoon of lemon juice; this keeps the fruity sweetness but loses some of the chutney’s spice and tang.

For more warmth, add a pinch of ground cumin or a little extra curry powder to the onion mixture, rather than adding a large amount of raw spice to the finished dressing. Use dried apricots instead of raisins for larger, chewier fruit pieces, or omit dried fruit for a less sweet salad. Toasted cashews can replace almonds, or leave the nuts out for a nut-free version. You can also use 1 lb 2 oz (500 g) cooked chicken, such as plain leftover roast chicken, instead of poaching raw chicken; skip the stock and poaching step, and make sure the chicken has been handled and refrigerated safely.

Storage and Reheating

Refrigerate the finished coronation chicken in a covered container within 2 hours of preparation. Keep it at 40°F (4°C) or colder and use it within 3–4 days; if the chicken was already leftover cooked chicken, count from the day it was first cooked. Do not leave the salad at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Because the dressing contains mayonnaise and yogurt, this is best served cold rather than reheated. If reheating plain leftover chicken before adding the dressing, heat it to 165°F (74°C), then cool it promptly before making the salad. Freezing is not recommended because the creamy dressing may separate and become watery.

Frequently Asked Questions

Is this the exact Waitrose recipe?
This is a home-style version inspired by the familiar British coronation chicken flavour profile, not a claim to reproduce a particular packaged or published Waitrose formula. The balance of curry, fruit and creamy dressing can be adjusted to taste.

Can I make coronation chicken ahead?
Yes. Make it up to a day ahead and refrigerate it covered. The flavour often becomes more integrated after chilling. Add toasted nuts and fresh cilantro just before serving, and check the seasoning again because cold food can taste less strongly seasoned.

Can I use rotisserie chicken?
Yes. Use about 1 lb 2 oz (500 g) of cooked, plain chicken, remove the skin and bones, and cut or shred the meat. Skip the poaching step. If the chicken is still warm, let it cool promptly before mixing it with the dressing.

How spicy is coronation chicken?
This recipe is mild when made with mild curry powder. For more heat, add a pinch of cayenne or use a hotter curry powder a little at a time. Curry blends vary, so taste the dressing before adding the chicken.

What can I use instead of mango chutney?
Apricot chutney is the closest easy swap. Apricot preserves with a little lemon juice also work, but make a sweeter, less savoury dressing. Add the substitute gradually and taste before adding more.

Can I serve it warm?
It is traditionally served as a cold chicken salad, and the mayonnaise-based dressing is not intended for heating. For a warm meal, serve the curry-spiced chicken separately with warm rice or bread, and keep the dressing chilled until serving.

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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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