Coronation chicken
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Coronation chicken is a classic British dish. It was created for the coronation banquet of Queen Elizabeth II in 1953. This delicious recipe typically consists of cooked chicken mixed with a mildly spiced creamy curry sauce, and is often served cold and is a great way of using up any left over roast chicken.
Serving Suggestions for Coronation Chicken
- With naan or flatbreads for a curry‑inspired twist
- In sandwiches or rolls — soft white bread, seeded rolls, or baguettes
- On baked potatoes or sweet potatoes
- With a simple green salad (lettuce, cucumber, spring onions)
- As a topping for rice salad with peas, sweetcorn, and herbs
- With couscous or bulgur wheat for a light lunch
- Stuffed into pitta breads or wraps
- Alongside new potatoes with a lemon‑herb dressing
- With mango chutney on the side for extra sweetness
- On a bed of mixed grains (quinoa, barley, wild rice)
- With roasted vegetables like peppers, courgettes, or squash
- As part of a picnic spread with sausage rolls, crisps, and salads
- With coronation slaw (cabbage, carrot, raisins, curry mayo)
- Topped with toasted almonds for crunch
Coronation chicken
Ingredients
- 3 chicken breasts, cooked
- 100 g natural yoghurt
- 150 g mayonnaise
- 2 tbsp curry powder
- 1 tbsp mango chutney
- 1 tsp lemon juice
- 2 tbsp sultanas
- large pinch of salt
- pinch of cayenne pepper to garnish
- coriander, to garnish
Instructions
- Prepare the cooked chicken and place it in a mixing bowl. This can be either shredded or cut into bite size chunks.
- To make the sauce, in a separate bowl, add the natural yogurt, mayonnaise, mango chutney, curry powder, lemon juice and sultanas and combine together..
- Add the chicken to the sauce and mix until all the chicken is fully coated and season with a pinch of salt and garnish with a sprinkle of cayenne pepper and coriander.
- Serve the coronation chicken chilled, either in a jacket potato, sandwiches, wraps, toasted bagel, or simply with a simple green salad.