Keep Calm and Coronation Chicken

This Coronation Chicken recipe is one of my all time faves and always part of my summer buffet table no matter if it's posh or not. It is quick and easy, versatile and full of wonderful retro Indian spiced flavours as well as creamy to the max. It always gets me excited.

Why Is It Called Coronation Chicken?

It is classically English and was created to celebrate the coronation of Queen Elizabeth in 1953. Two ladies, both principals of the Cordon Bleu Cookery School in London, are credited with creating the recipe. It was served at a banquet and thought to be inspired by a dish called "Jubilee Chicken that was created for George V's silver jubilee in 1935.

My version is quick and easy. There is NO simmering of a sauce it is just a mixing together of cold ingredients to make one of the best sauces known to man or Elizabeth.

You can get fancy with it or just make the sauce as simply as a simple thing, either way the sauce is packed full of curry flavour, sweet yet spiced with a whole lot of tang.

*Scroll down for a full printable recipe card at the bottom of this post.*

Ingredients and Alternatives

*In this recipe I poach my chicken in flavoured water. I put the bay leaves, peppercorns, onion and carrots into the poaching water separately but you can also just use a stock cube or stock pot instead. Using just plain water is also an option. As is using shop bought ready roasted chicken. It will still be packed full of flavour Fran.*

• 2 tbsp Mild Curry Powder - I like to use mild but you can ramp up the heat with a hotter one.
• 5 tbsp Mango Chutney or 125 grams (4.4 oz) - I use a sweet chutney with small chunks but you can use a spicier one. If you don't have any mango chutney then I use 2 tbsps of sweet chilli sauce and 1 tsp of sugar.
• 1 Large Roughly Chopped Onion - to flavour the poaching water. This is optional.
• 1 Large Roughly Chopped Carrot - to flavour the poaching water. This is optional.
• 4 Medium Chicken Breasts or Mini Fillets to the same weight
• 10 Black Peppercorns
• 1 Cinnamon Stick - to flavour the poaching water. This is optional.
• Whole Black Peppercorns - to flavour the poaching water. Really do make a difference to the chicken flavour.
• 1 Large Bay Leaf - to flavour the poaching water. Gives a great flavour to the chicken.
• 50 Grams Plain (1.75 oz) Yoghurt - I use full fat to keep the dressing thick. You can substitute half fat but the dressing may be thinner.
• 100 Grams (3.5 oz) Mayonnaise - I use full fat to keep the dressing thick but you can substitute half fat but the dressing may be thinner.
• 40 Grams (1.4 oz) Apricots - dried but soft I chop them into 0.5 cm chunks. This is optional. You could use slivered almonds instead.
• 20 Grams (0.75 oz) Sultanas - I only like a few so feel free to omit or increase. This is optional.
• 1 Small Bunch Coriander
• Salt - Fine for seasoning the sauce

How Do I Make Coronation Chicken?

• Place the chicken breasts in a large saucepan and fill with water until about 2 inches  over the top of the chicken.
• Optional - Add the peppercorns, bay leaf, cinnamon stick, carrot and onion to the pot.

• Bring to a simmer and cook the chicken breasts until tender and cooked through. Depending on the heat it is usually about 15 minutes.
• Scoop out the chicken and leave to rest and cool for 20 minutes on a plate. Discard the water and cooked veg etc.
• Add the curry powder, mayonnaise, yoghurt and chutney to a medium mixing bowl.

• Mix to combine thoroughly. Add in the sultanas and apricots if you are using them. Mix again.

• As soon as the chicken is cool then cut into bite sized pieces and add to the dressing. Mix well.

• Refrigerate until you are ready to serve. I think it gets better for it actually.
• Top with chopped coriander or slivered almonds.

Ways To Serve Coronation Chicken

• New Potatoes and a Green Salad
• Topping for Jacket Potatoes
• Sandwich Filling
• Cold Rice Salad
• As part of a picnic or buffet with Sausage Rolls, Quiche and Salads.
• As you pass the fridge......

Tips and Tricks

• You can poach a whole chicken and strip it for this salad. Just add the meat as usual.
• Poach in chicken stock to add extra savoury flavour.
• Buy an already cooked chicken from the supermarket
• Great for left over Roast Chicken but you will probably need less of the dressing.
• Use a spicier curry powder or mango chutney to ramp up the spice.
• Omit the sultanas and apricots if they are not to your taste.
• Add some slivered almonds for some crunch.

If you like this recipe then you may like these

Potato Salad

Salmon Pasta Salad

Caesar Salad

Coleslaw

Moroccan Salad

Panzanella

BBQ Chicken Kebabs

Garlic and Lemon Chicken

Do let me know how you got on in the comments below. I do love a good old hairy chinwag.