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Traditional British Coronation Chicken with tender chicken in a creamy golden curry dressing, dried apricots, toasted almonds and fresh herbs, served on lettuce.
Jane at Brit & Skillet

Traditional British Coronation Chicken

A classic British Coronation Chicken recipe with tender chicken, a creamy mild curry dressing, mango chutney, dried apricots and toasted almonds. Perfect for sandwiches, jacket potatoes and afternoon tea.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: lunch, Main Course, Salad
Cuisine: British
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken breast or thigh meat 450 g, chopped or shredded
  • 1/2 cup mayonnaise 120 g
  • 1/4 cup plain Greek yogurt 60 g
  • 3 tablespoons mild mango chutney 60 g
  • 1 tablespoon fresh lemon juice 15 ml
  • 2 teaspoons mild curry powder 4 g
  • 1/4 teaspoon ground turmeric optional
  • 1/3 cup dried apricots 50 g, finely chopped
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup sliced almonds, toasted 25 g, optional
  • 2 tablespoons fresh cilantro or parsley 8 g, chopped, optional

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Sharp Knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing spoon
  • Airtight container

Method
 

Prepare the Chicken
  1. Place the cooked, cooled chicken in a large mixing bowl. Chop or shred it into bite-sized pieces, depending on the texture you prefer.
Make the Coronation Dressing
  1. In a separate bowl, combine the mayonnaise, Greek yogurt, mango chutney, lemon juice, mild curry powder and optional turmeric. Stir until smooth and evenly combined.
Combine the Ingredients
  1. Add the dressing and chopped dried apricots to the chicken. Fold gently until the chicken is evenly coated. Season with salt and black pepper, tasting and adjusting the curry powder or lemon juice if needed.
Chill and Serve
  1. Cover and refrigerate for at least 30 minutes to allow the flavours to develop. Stir gently before serving and scatter the toasted almonds and fresh herbs over the top, if using. Serve chilled in sandwiches, on jacket potatoes or over salad leaves.

Notes

Brit & Skillet Tip: Make your Coronation Chicken a little ahead of time! Thirty minutes in the refrigerator allows the curry, chutney and lemon to develop a lovely balanced flavour. If you're making sandwiches for afternoon tea, keep the filling chilled until you're ready to assemble them, and add toasted almonds just before serving for the best crunch.
This recipe starts with fully cooked chicken. Cooking time does not include preparing the chicken from raw.
Plain rotisserie chicken is an excellent shortcut.
Use mild curry powder for a classic British-style flavour. Adjust to taste.
Choose a mild mango chutney and finely chop any large fruit pieces.
Raisins or sultanas can replace the dried apricots.
For a richer dressing, replace the Greek yogurt with additional mayonnaise.
Omit the almonds for a nut-free version, provided the remaining ingredients are suitable.
Keep refrigerated at 40°F (4°C) or below. Use within 3 to 4 days of the chicken originally being cooked, assuming safe handling and storage.
Nutrition values are estimates per serving and exclude bread, potatoes or other accompaniments.