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coronation chicken in sandwiches with coriander leaves poking out between the wholemeal seeded slices of bread all on a wooden board with tiny pieces of coriander and salt flakes scattered in the foreground along with a teaspoon covered in sauce. British flag is in the background
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Coronation Chicken

This Coronation Chicken recipe is absolutely delicious. It has a real depth of flavour that hides it's simplicity. Warmly spiced, fruity but creamy it really earns it's classic reputation. Studded with apricots and raisins it is perfect as a salad or filling for sandwiches or suchlike. Quintessentially British Summertime.
Course Main Course, picnic, Salad
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 439kcal

Equipment

  • large saucepan
  • Digital Scales
  • Sharp Knife
  • Mixing Bowl
  • Small Whisk
  • Wooden spoon
  • Slotted spoon

Ingredients

Roast Chicken

  • 4 medium chicken breasts
  • 10 whole black peppercorns
  • 1 large bay leaf
  • 1 large carrot chopped roughly
  • 1 cinnamon stick
  • 1 large onion chopped roughly
  • or just use a stock cube/jelly pot

Coronation Sauce

  • 2 tbsps mild curry powder
  • 100 grams mayonnaise
  • 50 grams plain yoghurt
  • 2 tsp worcestershire sauce
  • 20 grams sultanas
  • 40 grams ready to eat dried apricots chopped finely
  • 5 tbsps mango chutney
  • 1 small bunch coriander chopped
  • salt for seasoning

Instructions

  • Put the chicken breasts into a snug fitting saucepan and cover the chicken in water so that it is 2 inches above the chicken. Add the carrot, onion, cinnamon stick, bay leaf and 10 peppercorns or stock cube if using.
  • Bring to a simmer then cook until the chicken is cooked through. Usually about 15-20 minutes.
  • Take it out and set aside to cool.
  • Tip the 2 tbsp of curry powder into a bowl with 100 mls of mayonnaise, 50 mls of plain yoghurt, 5 tbsps mango chutney and mix well together. Add the sultanas and apricots if using. Season to taste.
  • Add the chicken to the sauce and mix well through. Refrigerate for a couple of hours before scattering over chopped coriander when ready to eat.
  • Apply to Summer Face

Video

Notes

  • You can poach a whole chicken and strip it for this salad. Just add the meat as usual.
  • 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.
 

Nutrition

Calories: 439kcal | Carbohydrates: 27g | Protein: 35g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 321mg | Potassium: 888mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2352IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg